Zorba the Greek by Nikos Kazantzakis

In memory of my beloved grandfather Tito Baca, who lived his life to the fullest. Just like Zorba.

Zorba the Greek is a man well known to me. This book, as well as the movie, was something I read as a teenager, not really “getting” it, but when I came across a used edition in a bookstore, I remembered reading it and comparing the boisterous Zorba and his love of food, dancing, music, women, wine and life to my grandfather, Tito, who was very much the same.

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The book is narrated by the unnamed financier of a lignite mine who meets Zorba as they travel together to oversee the mining operation and meet the working-class men who labor there. It’s really a study in contrasts. The financier is a rather repressed man, focused on work and profits and the details of life. Zorba, on the other hand, loves to sing and dance and drink and eat and make love to women. These two men are able to forge a friendship and share each of their unique personalities with the other, opening up to seeing the world in a different way.

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I think what I took away from the book, rereading it this time around, is the importance of living life to the fullest. Don’t just sit on the sidelines and watch everyone else. Get up and dance! Eat the food you love! Drink the wine you enjoy! Celebrate all that live has to offer. If you love someone, tell them. Don’t let fear or apathy or worry about other’s opinions keep you from doing what makes you happy.

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This is not to say Zorba is a saint, because he’s not. He has decided macho tendencies, though he loves women, but in the sense that he desires them physically. He loves the soft curves of women, the floral scent of their hair and skin, their cooking, their lovemaking……..but he is as much a heartbreaker as he is a lover.

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Zorba is a man of appetites, including food. The descriptions of the luscious seafood and Greek cuisine in this book are truly mouthwatering and make me wish I lived closer to the sea. This description of a beach celebration during Lent was particularly mouth-watering.

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We returned to our hut, where Zorba treated everyone to wine and Lenten hors d’oeuvres: octopus, squid, stewed beans, olives.

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In my interpretation of this luscious sentence, I decided to make a Greek seafood stew with octopus, squid, shrimp, mussels and clams, with some olives thrown in. Opa!

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Recipe courtesy of the amazing Greek food blogger Diane Kochilas, with (of course) a few flavoring tweaks by moi.

INGREDIENTS
1 lb. medium-sized squid
1 lb. shrimp
1 lb. mixed seafood – I used clams, mussels, and octopus
6 tablespoons extra virgin olive oil
1 onion, chopped
6 cloves garlic, chopped
2 14-oz. cans chopped tomatoes
5-6 fresh tomatoes, chopped
1 cup white wine
1/2 cup anise liqueur – I used Pernod
4 sprigs fresh thyme
1 tablespoon dried oregano
3 bay leaves
12 Greek olives, pitted and sliced in half
1 cup feta cheese, for sprinkling
Salt and pepper

METHOD
Start the tomato broth up to two hours prior to cooking the seafood, so that the flavors meld. Heat the olive oil in a heavy skillet over medium heat, and add the onion and garlic. Stir and cook for about 10 minutes.

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Add the tomatoes, wine, anise liqueur, herbs, bay leaves, and a splash of fish stock if you have it. If not, use tomato bouillon in addition to the canned tomatoes. Simmer, stirring occasionally and tasting for seasoning, for two hours.

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Allow the seafood to thaw for up to an hour before cooking. Cut up the squid into rings, and remove the shrimp tails.

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Add the squid, the shrimp, and the other seafood to the tomato sauce, and stir in the olives. Simmer another 10-15 minutes.

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Taste for seasoning and add salt and pepper if so desired. Simmer all together for 10 minutes and serve with good, crusty bread and some strong red wine. You can garnish with some sprinkled feta crumbles if you like, which adds such a nice saltiness to the briny seafood. The oregano and olives also make this dish quintessentially Mediterranean and you can almost imagine Zorba dancing with glee before devouring his bowl of deliciousness from the sea.

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18 thoughts on “Zorba the Greek by Nikos Kazantzakis

    1. Thanks, Rottingkins! The stew was delicious, and the addition of the olives added a great taste to the seafood. I also highly recommend adding a splash of Pernod to anything seafood-based. I’m still hearing the Carpenters in my brain, FYI, so you are on my bad list right now. ๐Ÿ™‚

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    1. Thank you! The stew was lovely and tasty. Zorba is somewhat similar to Corelli’s Mandolin, but the main characters are quite different. Zorba is a bit more philosophical, in my opinion. But both are good. I did blog Corelli’s Mandolin last year if you wanted to see my post on it.

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  1. Vanessa, this book sounds interesting and the recipe looks delicious, but I’m scared to eat squid! I need to try it…

    I love all your pictures and become so relaxed looking at them. ๐Ÿ™‚ Really neat that Zorba reminds you of your grandfather. Beautiful post!

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    1. Don’t be nervous of the seafood. It really is tasty. What you can do is lightly cook the squid prior to putting it into the stew, to ensure it is cooked fully. I promise you will enjoy it! Thank you for your kind words, too. Yes, my dear grandfather passed away 3 years ago and his birthday was at the beginning of August, so it was a fitting tribute to him.

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