Greek Fisherman’s Fish Soup

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Kakavia is the humble, soul-warming soup Greek fishermen have simmered on the dock for centuries using whatever catch came in that morning. Light and brothy rather than cream-heavy, it relies on a handful of vegetables, a generous pour of green olive oil, and a final squeeze of lemon to make the fish shine. Every bowl tastes like a sunny afternoon by the Aegean.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 15 gFat
• 2.5 gSaturated Fat
• 26 gCarbs
• 4 gFiber
• 6 gSugar
• 30 gProtein
• 540 mgSodium
• 1020 mgPotassium
• 95 mgCalcium
• 2.4 mgIron
• 24 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the soup base

• 3 tbsp extra virgin Greek olive oil, plus more for finishing
• 1 large yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 2 medium carrots, sliced into half moons
• 2 celery stalks, sliced
• 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup crushed ripe tomatoes (fresh or canned)
• 6 cups water or light fish stock
• 1 dried bay leaf
• 1 tsp sea salt, plus more to taste
• Freshly ground black pepper

For the fish and finishing

• 1.5 lb mixed white fish fillets (cod, haddock, sea bass), skin removed, cut into 2-inch chunks
• Juice of 1 large lemon, plus wedges for serving
• 1/3 cup chopped fresh flat-leaf parsley
• 1 tbsp fresh oregano leaves (or 1 tsp dried)
• Crusty country bread, to serve

Directions

1. Heat 3 tablespoons of olive oil in a wide heavy pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent, stirring occasionally.
2. Add the garlic, carrots, and celery and cook another 4 minutes until the vegetables begin to soften but do not brown.
3. Stir in the potatoes and crushed tomatoes, then pour in the water or fish stock. Add the bay leaf, salt, and a few grinds of pepper; bring to a gentle boil.
4. Reduce the heat and simmer uncovered for 15 minutes, until the potatoes are just tender and the broth tastes rounded.
5. Slip the fish chunks into the pot in a single layer, lower the heat, and poach gently for 6 to 8 minutes without stirring, until the flesh is opaque and flakes easily.
6. Remove the pot from the heat and stir in the lemon juice, oregano, and most of the parsley. Taste and adjust the salt.
7. Ladle the soup into warm bowls, making sure each serving gets a good mix of fish, vegetables, and broth. Finish with a generous drizzle of raw olive oil and a shower of parsley.
8. Serve immediately with lemon wedges and thick slices of crusty bread for sopping up the broth.

Cook’s Notes

• Use the freshest fish you can find; a mix of one lean white fish and one oilier fish like mackerel or sardine gives the broth deeper flavor.
• Once the fish goes in, keep the heat at a bare simmer. A rolling boil will break up the delicate flesh and make the soup cloudy.
• Always finish with a generous squeeze of lemon and a pour of bright green extra virgin olive oil; this step, not the cooking, defines the dish.
• A small splash of dry white wine added with the stock deepens the broth without overwhelming the fish.
• Leftovers keep for one day in the fridge; reheat gently and add fresh lemon and olive oil before serving, since the fish loses its silkiness on standing.

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