Kakavia is a timeless fish soup that epitomizes the heart of Greek island cuisine. This hearty and aromatic dish is traditionally made using fresh stonefish, though any white fish will do. With its roots steeped in Mediterranean culture, Kakavia provides a warm, comforting experience, enriched with the flavors of the sea and fresh vegetables.
Ingredients
🐟 1kg fresh stonefish or your choice of white fish, cleaned and filleted
🧅 1 large onion, finely chopped
🥕 2 carrots, sliced
🥔 2 potatoes, peeled and cubed
🍋 Juice of 2 lemons
🌿 1 bunch of fresh parsley, chopped
🧄 3 cloves of garlic, minced
🫒 4 tablespoons Greek olive oil, Gaea or similar brand
🧂 Sea salt
🌶️ Freshly ground black pepper
🌿 2 bay leaves
🌱 1 teaspoon dried oregano
💧 2 liters water
Instructions
1- Prepare the Fish:
- If using a whole stonefish, clean and fillet it.
- Set the fillets aside and keep the heads and bones for the stock.
2- Make the Stock:
- In a large saucepan, add the fish heads and bones, half of the chopped onion, and 1.5 liters of water.
- Bring to a boil and then reduce to a simmer, cooking for about 30 minutes.
- Strain and reserve the stock.
3- Cook the Vegetables:
- In a large pot, Le Creuset or a similar enameled cast-iron pot, heat the olive oil over medium heat.
- Add the remaining onions, garlic, carrots, and potatoes.
- Sauté until the onions are translucent.
4- Combine Ingredients:
- Pour in the reserved fish stock and add water if necessary to ensure the vegetables are submerged.
- Stir in the bay leaves, salt, pepper, and oregano.
- Bring to a simmer and cook for 20 minutes or until the vegetables are tender.
5- Add Fish Fillets:
- Gently lower the fish fillets into the pot.
- Squeeze in the lemon juice and add half of the parsley.
- Simmer for another 10-15 minutes until the fish is cooked through and flakes easily.
6- Finish and Serve:
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Discard bay leaves before serving.
- Garnish with the remaining parsley and a drizzle of olive oil.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories per Serving: 350
Proteins: 35g
Fats: 15g
Carbohydrates: 25g
Equipment: Heavy-duty saucepan, All-Clad or similar; Large pot or Dutch oven, Le Creuset or similar; Strainer; Chef’s knife
Cooking Tips
- Use the freshest fish available for the best flavor.
- A whole stonefish gives a rich and authentic taste but feel free to substitute with other meaty white fish.
- Adjust the amount of lemon juice to your preference for a more or less tangy broth.
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