Kakavia
Description
Kakavia is a beloved Greek specialty that celebrates the bounty of the sea with a hearty, comforting broth. This dish combines a variety of fresh fish and shellfish, such as cod, shrimp, and lobster, simmered gently in a fragrant base of sautéed onions, tomatoes, fennel, and white wine. The result is a deeply flavorful, slightly rustic soup that is perfect for cold evenings or festive gatherings. The tender seafood absorbs the herbal notes of parsley and thyme, while the added croutons provide a satisfying textural contrast.Ingredients
Directions
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In a large soup pot with a wide bottom, heat the olive oil over medium heat. Add the sliced onions and sauté gently without browning until soft and translucent, about 5-7 minutes.
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Add the chopped tomatoes, sliced fennel (or celery), bay leaf, parsley sprigs, and thyme sprigs to the pot. Stir to combine.
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Pour in the dry white wine and water, stirring to deglaze the pot. Bring the mixture to a boil.
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Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover, and simmer for 45 minutes to allow the flavors to meld.
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Pour the stock through a fine-mesh sieve into a large bowl. Use a spoon to press firmly on the vegetables to extract all the pulp and juices. Discard the solid vegetable fibers remaining in the sieve.
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Return the strained soup stock to the clean pot and bring to a boil.
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Meanwhile, lightly salt the fish pieces and let them stand for 10 minutes, then rinse briefly with water and pat dry.
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Lower the fish into the boiling soup stock. Add more water if necessary to ensure the fish is just covered.
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Reduce the heat to a gentle simmer and cook for 5 minutes.
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Add the lobster pieces to the pot. Cover and simmer for another 5 minutes.
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Add the shrimp and scallops (or mussels) to the pot. Simmer uncovered for an additional 10 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that do not open.
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Taste the broth and adjust the seasoning with salt and pepper if needed.
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Arrange the toasted bread slices in the bottom of large soup plates or bowls.
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Ladle the hot soup, ensuring each bowl gets a variety of the fish and shellfish, over the bread. Serve immediately with additional croutons on the side.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 150mg50%
- Sodium 400mg17%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
