Kakavia: A Traditional Greek Fish Soup Recipe

Kakavia, often considered the original fish soup, offers a flavorful and hearty meal. This recipe serves six.

Ingredients:

• 2 carrots,shredded
• 2 onions,shredded
• 1 ⁣stalk ⁤celery,shredded
• 1 tomato,chopped
• 2.2 lbs cooking fish (such as weever, rockfish, ganderhahn, or red mullet)
• Small crab‍ and, optionally, shrimp shells
• 2.2 lbs white ⁤fish fillets (such ⁤as parsnip fish, anglerfish, golden bream, or wolffish)
• 1 bouquet⁤ garni
• 1 cup olive oil
• Lemon juice,⁤ to taste

Readiness:

1. Fillet the white fish, setting aside the bones ⁤and heads.
2. In a large saucepan, sauté the shredded carrots, onions, and celery in olive oil until ⁤softened. Add the bouquet garni, ‍fish heads and bones, and the halved crab (and shrimp shells, if using).
3. Once the mixture develops color, ⁢add the chopped tomato and cover wiht water. Season with salt and simmer for 45 minutes.
4. Transfer the contents ⁣of the pot to a blender and blend‍ until smooth. Strain the mixture through a sieve and return the ⁣liquid to the ‍pot. Simmer for another hour. Stir in lemon juice just before serving.
5. Steam the white fish fillets. Arrange the steamed fish in ⁢soup bowls, pour the broth over the fish, and drizzle with olive oil. Serve promptly.