Kakavia (Fish Soup)
Description
This traditional Greek Kakavia is a deeply savory and comforting soup that transforms humble fish heads and bones into a luxurious broth. Rich with the earthy sweetness of carrots, celery, and onions, it is infused with the bright aroma of fresh parsley and thyme. The addition of tomatoes provides a subtle acidity that balances the richness of the olive oil and fish stock. Perfect for a cozy evening or as a warming starter, this dish highlights the essence of Mediterranean cooking by making the most of every part of the fish. It is simple to prepare yet delivers complex, satisfying flavors that warm the soul.Ingredients
Directions
-
Heat olive oil in a large pot over medium heat.
-
Add chopped onions, carrots, celery, and leeks (if using), and saut until softened, about 5 minutes.
-
Stir in crushed garlic and cook for another minute until fragrant.
-
Add the fish trimmings to the pot and brown slightly for 2-3 minutes.
-
Pour in the water and add the chopped tomatoes.
-
Add bay leaves, peppercorns, parsley, and thyme.
-
Bring the mixture to a boil, then reduce heat to low.
-
Simmer gently for 30-40 minutes, skimming off any foam that rises to the surface.
-
Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids.
-
Season with salt to taste 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
For a richer flavor, you can rinse the fish trimmings with cold water before cooking to remove any residual blood or impurities.
If you prefer a thicker soup, you can add a small amount of rice or orzo pasta during the last 10 minutes of simmering, before straining.
This soup is traditionally served with crusty bread for dipping. A squeeze of fresh lemon juice just before serving enhances the brightness of the broth.
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. It makes an excellent base for other seafood stews.
Ensure the fish trimmings are fresh and smell clean. If using heads, remove the gills as they can impart a bitter taste.
