📝 About This Recipe
Originating from the ancient techniques of Greek fishermen who cooked their daily catch in seawater right on their boats, Kakavia is the purest expression of the Mediterranean. This soup is unique because it relies on the 'kakavi' (a heavy pot) and the emulsification of extra virgin olive oil and lemon to create a creamy, golden broth without any dairy. It is a fragrant, rustic masterpiece that celebrates the delicate sweetness of fresh white fish and the earthy aroma of root vegetables.
🥗 Ingredients
The Fish and Seafood
- 1.5 kg Assorted white fish (Whole or thick fillets: Red Mullet, Sea Bass, Snapper, or Grouper; cleaned and scaled)
- 6-8 pieces Large shrimp or prawns (Optional; shells on for extra flavor)
The Aromatic Base
- 2 medium Yellow onions (sliced into thick rounds)
- 1 large Leek (white and light green parts only, sliced)
- 3 medium Carrots (peeled and cut into 2-inch chunks)
- 2 pieces Celery stalks (with leaves, cut into large pieces)
- 4 medium Potatoes (peeled and quartered)
- 3 pieces Garlic cloves (smashed)
Liquids and Seasoning
- 3/4 cup Extra virgin olive oil (high quality Greek oil is essential)
- 1/2 cup Fresh lemon juice (about 2-3 lemons)
- 1.5 liters Boiling water (or enough to just cover the fish)
- 2 teaspoons Sea salt (to taste)
- 8-10 whole Black peppercorns
- 1 teaspoon Dried Greek Oregano (rubbed between palms)
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by cleaning the fish thoroughly. If using whole fish, ensure the gills and guts are removed. Season the fish lightly with sea salt and set aside in the refrigerator while you prepare the vegetables.
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2
In a large, heavy-bottomed pot (a Dutch oven works perfectly), layer the sliced onions and leeks at the very bottom to create a 'bed' for the other ingredients.
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3
Add the carrots, potatoes, and celery on top of the onion layer. Scatter the smashed garlic cloves and peppercorns throughout the vegetables.
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4
Pour half of the extra virgin olive oil (about 3/8 cup) over the vegetables and add just enough boiling water to cover them. Bring to a boil, then reduce heat to medium and simmer for 15 minutes until the potatoes are halfway cooked.
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5
Carefully place the fish pieces (and shrimp, if using) on top of the vegetables. The fish should be snug but in a single layer if possible.
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6
Pour the remaining boiling water over the fish. The water should just barely cover the fish—do not drown them, as the steam is essential for the texture.
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7
Pour the remaining olive oil over the top. This is the secret to the 'velvet' texture of Kakavia; as it boils, the oil emulsifies with the collagen from the fish bones and the starch from the potatoes.
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8
Cover the pot tightly and simmer over medium-high heat for 15-20 minutes. Avoid stirring the pot, as you want to keep the fish whole and delicate.
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9
Once the fish is opaque and flakes easily with a fork, carefully remove the fish and the larger vegetables with a slotted spoon and place them on a warm serving platter.
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10
Increase the heat on the remaining broth in the pot. Whisk in the fresh lemon juice and dried oregano. Let it boil vigorously for 2-3 minutes until the broth thickens slightly and turns an opaque, creamy yellow.
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11
Taste the broth and adjust the seasoning with more salt or lemon if desired. The flavor should be bright, briny, and rich.
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12
To serve, you can either pour the broth into bowls and serve the fish/veg on the side, or place a portion of fish and vegetables in each bowl and ladle the hot broth over them. Garnish generously with fresh parsley.
💡 Chef's Tips
Always use the freshest fish possible; if the eyes aren't clear, don't use it for Kakavia. Do not skip the leeks, as they provide a subtle sweetness that balances the acidity of the lemon. If you want a thicker broth, mash one of the cooked potato quarters back into the liquid before the final boil. For an authentic touch, use a mix of 'soup fish' (small rockfish) for the broth and 'prime fish' (snapper/bass) for the eating portion. Never stir the soup with a spoon; instead, gently shake the pot by the handles to prevent the fish from breaking apart.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or 'paximadia' (barley rusks) to soak up the broth. A crisp, acidic Greek white wine like Assyrtiko from Santorini is the perfect pairing. Start the meal with a simple Greek salad (Horiatiki) and some Kalamata olives. Offer extra virgin olive oil and lemon wedges at the table for guests to customize their bowls. A side of steamed wild greens (Horta) with lemon and oil complements the richness of the soup.