Fish Soup (Kakavia

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Servings: 8 Difficulty: Intermediate
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A hearty Greek broth made from fish heads and bones, simmered with vegetables for deep flavor.
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Kakavia is a traditional Greek fisherman’s soup, celebrated for its rich, savory depth derived from simmering fish trimmings. Unlike clear broths, this rustic dish embraces the bones and heads to create a thick, flavorful base. The addition of onions, carrots, celery, and tomatoes provides a sweet and tangy counterpoint to the briny seafood essence. Often finished with a dollop of tomato-paprika paste, it offers a comforting warmth perfect for chilly evenings. This economical yet luxurious meal transforms humble ingredients into a soul-warming experience, showcasing the best of Mediterranean simplicity and robust flavor.

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Fish Soup (Kakavia

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 52.5

Description

Kakavia is a traditional Greek fisherman's soup, celebrated for its rich, savory depth derived from simmering fish trimmings. Unlike clear broths, this rustic dish embraces the bones and heads to create a thick, flavorful base. The addition of onions, carrots, celery, and tomatoes provides a sweet and tangy counterpoint to the briny seafood essence. Often finished with a dollop of tomato-paprika paste, it offers a comforting warmth perfect for chilly evenings. This economical yet luxurious meal transforms humble ingredients into a soul-warming experience, showcasing the best of Mediterranean simplicity and robust flavor.

Ingredients

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Saut&# 195;© chopped onions, garlic, leeks, carrots, and celery until softened, about 5 minutes.
  3. Add chopped tomatoes and cook until they begin to break down, stirring occasionally.
  4. Add fish trimmings to the pot and stir to coat with vegetables.
  5. Pour in water and bring to a boil.
  6. Add whole peppercorns, bay leaves, parsley sprigs, and thyme.
  7. Reduce heat and simmer gently for 30 minutes.
  8. Strain the soup through a fine-mesh sieve into a clean pot, discarding solids.
  9. Return broth to heat, adjust seasoning with salt if needed, and serve hot.

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

Traditionally, Kakavia is served with a side of tomato-paprika paste (kavarma) for diners to stir into their bowls.

Ensure fish trimmings are fresh and cleaned thoroughly before cooking.

Do not boil vigorously after adding the fish, as this can make the broth cloudy.

Leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: greek, fish, soup, kakavia, broth, seafood, trimmings, vegetables, tomato, onion, garlic, herbs, parsley, thyme, bay, olive, oil, pepper, celery, carrot
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