Kakavia (Κακαβιά (kakavia))
Overview
Kakavia is a Greek fishermen's soup made with a mix of small rockfish, onions, potatoes and olive oil. The fish are layered in the pot with sliced onion, potatoes and sometimes tomato and celery, covered with water and generous olive oil and boiled hard so the oil emulsifies into the broth. The broth is strained and served with the fish and vegetables, seasoned with lemon juice and black pepper. It is simple, light and deeply flavoured by the sea. The fish is often served separately from the broth.
History
The name comes from the kakavi, a three-legged pot used by Ionian fishermen who cooked the unsold part of their catch on the boat or beach. Kakavia is considered one of the oldest fish soups of the Mediterranean and is often called the ancestor of the French bouillabaisse. It is still made in island tavernas with the day's small fish.
Main ingredients
Small rockfish, onion, potatoes, tomatoes, olive oil, lemon. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Potato soups · More soups from Greece
Recipe outline serves 4 · ~60 min
Ingredients
- 1 kg mixed small rockfish, cleaned
- 2 onions, sliced
- 3 potatoes, sliced
- 2 tomatoes
- 120 ml olive oil
- juice of 2 lemons
Allergens: Contains: Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Layer the onions, potatoes, tomatoes and fish in a pot.
- Cover with 1.5 l water and the oil and boil for 25 minutes.
- Strain the broth, removing the bones from the fish.
- Serve the broth with fish and vegetables, lemon and pepper.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
