Psarosoupa Kakavia (Aegean Sea Chowder)

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Servings: 8 Difficulty: Intermediate
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A rich, tomato-based Greek fish stew packed with fresh seafood and aromatic herbs
Psarosoupa Kakavia (Aegean Sea Chowder recipe image

This hearty Psarosoupa Kakavia is a traditional Aegean gem that brings the flavors of the Greek islands straight to your kitchen. Unlike creamy chowders, this soup relies on a robust base of sautéed onions, garlic, and celery simmered with crushed tomatoes and a splash of red wine. The broth becomes deeply flavorful as it cooks, infusing the white fish and optional shellfish with savory warmth. ItâÂÂs perfect for a cozy dinner, offering a light yet satisfying meal that highlights the natural sweetness of the seafood. Serve it hot with crusty bread to soak up every last drop of the delicious, herb-infused broth.

Psarosoupa Kakavia (Aegean Sea Chowder recipe image
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Psarosoupa Kakavia (Aegean Sea Chowder)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 158.9

Description

This hearty Psarosoupa Kakavia is a traditional Aegean gem that brings the flavors of the Greek islands straight to your kitchen. Unlike creamy chowders, this soup relies on a robust base of saut&# 195;©ed onions, garlic, and celery simmered with crushed tomatoes and a splash of red wine. The broth becomes deeply flavorful as it cooks, infusing the white fish and optional shellfish with savory warmth. ItâÂÂs perfect for a cozy dinner, offering a light yet satisfying meal that highlights the natural sweetness of the seafood. Serve it hot with crusty bread to soak up every last drop of the delicious, herb-infused broth.

Ingredients

Directions

  1. Clean and cut the white fish and any optional shellfish (clams, crab, lobster, scallops, mussels, shrimp, octopus) into bite-sized pieces.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onions, garlic, and celery; sauté for 5 minutes until softened and fragrant.
  4. Stir in canned tomatoes with their liquid, chopped mushrooms, salt, cayenne pepper, bay leaf, red wine, and water.
  5. Bring the mixture to a boil, then reduce heat to low and cover.
  6. Simmer the base for one hour to develop flavors.
  7. Add the white fish and baby octopus (if using); cook for 20 minutes until fish is opaque.
  8. Add remaining shellfish and simmer for 5 more minutes, just until clams and mussels open.
  9. Remove bay leaf and serve hot with crusty bread and a crisp salad.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 158.9kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.1g6%
Cholesterol 56.8mg19%
Sodium 62.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aegean, greek, fish, stew, soup, seafood, tomato, broth, shellfish, dinner, comfort, mediterranean, whitefish, onion, garlic
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