recipe image
Ready Time
45
Prep Time
15
Cook Time
30
Skill Level
easy

Kakavia – Traditional Greek Fisherman’s Soup

Ingredients

  • 1 kg mixed fish (e.g. red mullet, gurnard, snapper, whiting — heads & bones included for flavor)
  • 1/2 cup extra virgin olive oil
  • 2–3 medium potatoes, peeled & cut into chunks
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • Juice of 2 lemons
  • Salt & freshly ground black pepper
  • 1 bay leaf
  • Fresh parsley and dill, chopped
  • Water (enough to just cover everything)

Instructions

  1. Prepare the base: In a large pot, heat olive oil and saute onion, garlic, celery and carrots until soft (about 5 minutes).
  2. Add potatoes and water to cover. Add the bay leaf and generous pinch of salt. Bring to a boil and simmer until the potatoes are almost cooked.
  3. Add the fish (whole or cut into large chunks) on top the vegetables. Add more hot water if needed to barely cover.
  4. Simmer gently for 15-20 minutes until the fish is cooked through but not falling apart.
  5. Remove fish carefully, debone if required and return the meat to the soup (or serve it separately).
  6. Add lemon juice, adjust seasoning with salt and pepper and sprinkle fresh parsley and dill before serving.
  7. Serving Suggestion: Serve with crusty bread or toasted sourdough, drizzle extra virgin olive oil over each bowl or add a splash of ouzo or white wine in the broth for a deeper flavour.