This classic Greek fish soup, known as Kakavia, is a humble yet deeply flavorful dish that transforms simple fish trimmings into a luxurious broth. By simmering bones and heads with fresh vegetables like carrots, celery, and leeks, you extract a rich, savory essence that is both comforting and nutritious. The addition of tomatoes, olive oil, and aromatic herbs such as parsley and thyme creates a balanced profile that is earthy, slightly sweet, and herbaceous. It is an excellent way to minimize food waste while enjoying a gourmet experience. Serve this soup with crusty bread for soaking up the delicious liquid. It is ideal for casual family dinners, cozy winter meals, or as a light starter before a heavier main course. The simplicity of the ingredients allows the natural taste of the seafood to shine through, making it a versatile recipe that can be adjusted based on what you have in your fridge.
Fish Soup
Description
This classic Greek fish soup, known as Kakavia, is a humble yet deeply flavorful dish that transforms simple fish trimmings into a luxurious broth. By simmering bones and heads with fresh vegetables like carrots, celery, and leeks, you extract a rich, savory essence that is both comforting and nutritious. The addition of tomatoes, olive oil, and aromatic herbs such as parsley and thyme creates a balanced profile that is earthy, slightly sweet, and herbaceous. It is an excellent way to minimize food waste while enjoying a gourmet experience. Serve this soup with crusty bread for soaking up the delicious liquid. It is ideal for casual family dinners, cozy winter meals, or as a light starter before a heavier main course. The simplicity of the ingredients allows the natural taste of the seafood to shine through, making it a versatile recipe that can be adjusted based on what you have in your fridge.Ingredients
Directions
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Rinse the fish trimmings thoroughly under cold water to remove any scales or impurities.
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In a large stockpot, heat the olive oil over medium heat.
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Stir in the chopped tomatoes and cook for another 5 minutes until they begin to break down.
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Add the fish trimmings, water, bay leaves, parsley, thyme, salt, and peppercorns to the pot.
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Bring the mixture to a gentle boil, then reduce the heat to low.
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Simmer uncovered for 45-60 minutes, skimming off any foam or impurities that rise to the surface.
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Remove the pot from heat and let it rest for 10 minutes.
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Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids.
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Taste and adjust seasoning with salt and pepper if needed.
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Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 52.5kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.4g2%
- Cholesterol 18.8mg7%
- Sodium 20.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the broth for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions: If you do not have fish trimmings, you can use a mix of firm white fish fillets, but reduce the simmering time to 10-15 minutes to prevent overcooking. You can also use canned tomatoes if fresh peeled tomatoes are unavailable.
Tips: For a clearer broth, avoid boiling vigorously; a gentle simmer is key. Adding a squeeze of fresh lemon juice at the end brightens the flavors significantly. Some variations include adding a small amount of rice or orzo pasta directly to the soup before serving.
