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–+ servings

Kakavia — Greek Fisherman's Stew

Kakavia is one of the oldest soups in the world — the ancient ancestor of French bouillabaisse, cooked by Greek fishermen in iron pots on the shore using whatever the sea had offered that day.
Print Recipe
Course: Soup
Cuisine: Greek
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 2 lbs mixed firm white fish (cod halibut, snapper) cut into chunks
  • 1 lb shrimp peeled
  • 1/2 lb mussels cleaned
  • 1 large onion diced
  • 3 garlic cloves sliced
  • 2 cups cherry tomatoes halved
  • 1/2 cup white wine (dry)
  • 6 cups fish or vegetable broth
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 large lemon
  • 1 tsp dried oregano fresh parsley and dill
  • Salt pepper, and pinch of saffron (optional but wonderful)

Instructions

  • Saute onion in olive oil over medium heat 5 minutes. Add garlic and cook 1 minute. Add cherry tomatoes and cook 3 minutes until they begin to collapse.
  • Add white wine and simmer 2 minutes, scraping up any browned bits.
  • Add broth, oregano, and saffron if using. Bring to a gentle boil.
  • Add firm fish first. Simmer 5 minutes.
  • Add shrimp and mussels. Cover and cook 4-5 minutes until mussels open and shrimp are pink.
  • Remove any unopened mussels. Stir in lemon juice and herbs. Taste and season.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 38g | Fat: 14g | Fiber: 1.5g
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