Greek Fisherman's Soup Recipe (Kakavia)
Kakavia s one of Greece's most famous dishes. A variety of fish and seafood that can be easily changed to incorporate seasonal fish for this recipe.
- Serves: 8 persons
- 8cups of water
- 1cup of olive oil
- 1bay leaf
- 1tomato (whole small ripe)
- 1whole medium onion
- 2-3 cloves of garlic (with the hard exterior)
- 2medium carrots (cut in 1 1/2 -2 inch pieces)
- 3-4 stems of celery (sliced)
- 5-6 medium potatoes (cleaned and peeled)
- 3small zucchini (cut partway through lengthwise)
- 3-4 lemons (juice of)
- 1small lobster (gutted and scaled)
- 1scorpionfish (gutted and scaled)
- 1stingbull (gutted and scaled, handle with care!)
- 1European hake or cod (gutted and scaled)
- 1white grouper (gutted and scaled)
- 1comber (gutted and scaled)
- 1painted comber (or other small whole fish suitable for boiling)
- 1medium cuttlefish
- 1large piece of tulle
Step 1Gather the ingredients.
Step 2In a large pot, add all soup base ingredients except zucchini and lemon juice and bring to a boil. Boil over medium-high heat for 15 minutes, then add zucchini.
Step 3Cook for an additional 5 minutes.
Step 4In order to prevent pieces of spine and bone from getting into the soup, wrap whole fish loosely in a piece of tulle and secure.
Step 5Add fish, lobster (if using), and cuttlefish (if using), to the soup base. When boil resumes, cook for 20-25 minutes, uncovered.
Step 65 minutes before cooking time is up, add lemon juice.
Step 7Traditionally, the whole fish, other seafood, and vegetables are placed on a large platter, and the soup is served separately in a tureen or individual soup bowls. Note: For a similar soup using larger fish, see Greek Fish Soup - Psarosoupa .