Kakavia — Greek Fisherman's Soup
The ancient fisherman's stew: whatever the sea gave that morning simmered with onion, tomato, olive oil, and lemon into a deeply nourishing broth.
Ingredients
- 1 kg mixed fish fillets (sea bass, snapper, cod), cut into large chunks
- 300g raw prawns, shell-on
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 large onion, roughly chopped
- 400g tin of chopped tomatoes
- 6 tbsp extra-virgin olive oil
- Juice of 1 large lemon
- 1 bay leaf
- 1 tsp black peppercorns
- Salt and freshly ground black pepper
- Fresh parsley and crusty bread to serve
Method
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8 minutes until softened.
- 2
Add the potatoes, tomatoes, bay leaf, and peppercorns. Pour in 1.5 litres of cold water and bring to a boil.
- 3
Reduce heat and simmer for 20 minutes until the potatoes and carrots are almost tender.
- 4
Season the broth generously with salt and pepper. Add the fish chunks and prawns and simmer gently for 8–10 minutes until just cooked through.
- 5
Remove from heat and stir in the lemon juice. Taste and adjust seasoning.
- 6
Ladle into deep bowls, scatter with fresh parsley, and serve with crusty bread for dipping.
