Bloody Good Greek Fish Stew for 4

Bloody Good Greek Fish Stew for 4
Chef Brainy
What Started it all:
canned fish (tuna, sardines), Celery, rice, slow cooker

You donkey, you think you can’t cook a decent Greek stew? Well, let me tell you, it’s not bloody rocket science! With these simple ingredients, you’ll be serving up a dish fit for the gods. Now, pay attention and don’t you dare skip a single step!


  • 1 can of tuna (drained, for God's sake!)
  • 1 can of sardines (in water, not that bloody oil!)
  • 2 stalks of celery, chopped (no, not that bloody big, you numpty!)
  • 1 cup of uncooked white rice (not that bloody brown crap, we're keeping it simple!)
  • Salt and pepper, to taste (don't even think about over-salting, you muppet!)
  • 2 cups of water (yes, just water, you dimwit!)
  • 1 tablespoon of olive oil (not that fake crap, get the good stuff!)


  1. **Get your slow cooker ready, you blithering idiot!** Add the olive oil, chopped celery, salt, and pepper. Stir it up, you lazy sod!
  2. **Add the rice**, you featherbrain! Make sure it's evenly coated with the oil and celery mixture.
  3. **Add the water**, you half-wit! Make sure the rice is fully submerged.
  4. **Add the canned tuna and sardines**, you bleeding incompetent! Stir it up, but don't break up the fish, you clumsy oaf!
  5. **Cook on low for 4-5 hours**, you snail-paced moron! Let the flavors meld together, you dimbulb!
  6. **Serve hot**, you slack-jawed moron! Garnish with some fresh parsley, if you're not a complete and utter failure.

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