Greek Fisherman's Soup Recipe (Kakavia)

Name: Greek Fisherman's Soup Recipe (Kakavia)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 cups water; 1 cup olive oil; 1 bay leaf; 1 small tomato; 1 medium onion; 2 to 3 garlic cloves, unpeeled; 2 medium carrots, cut into 1 1/2 to 2-inch pieces; 3 to 4 stalks celery ribs, sliced; 6 medium potatoes, cleaned and peeled; 3 small zucchini, cut part-way through lengthwise; 1/2 cup lemon juice, from 3 to 4 lemons; 3 ounces lobster, optional; 1 scorpionfish, gutted and scaled; 1 stingbull, gutted and scaled, handle with care; 1 cod, gutted and scaled; 3 ounces grouper; 1 comber, gutted and scaled; 1 medium fillet (6-ounce) painted comber; 1 medium cuttlefish

A famous Greek fish soup, Kakavia features a versatile array of fish and seafood that can be adapted with seasonal catches.

⭐ 4.9 (9 reviews) Prep: 25 minCook: 50 minTotal: 75 minYields: 8 servings

Category Tags:

Entree Dinner Lunch Soup

Cuisine Tags:

Greek

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Instructions

In a large pot, combine all soup base ingredients, excluding zucchini and lemon juice, and bring to a boil; cook for 15 minutes over medium-high heat.
Add zucchini and continue cooking for 5 minutes.
To prevent bones from getting into the soup, loosely wrap whole fish in tulle.
Add the wrapped fish, lobster (if using), and cuttlefish (if using) to the soup base; cook uncovered for 20-25 minutes after the boil resumes.
Add lemon juice 5 minutes before the end of the cooking time.

Nutritional Info (per serving)

Calories: 598 kcal

Carbohydrate: 52 g

Cholesterol: 66 mg

Fiber: 8 g

Protein: 36 g

Saturated Fat: 5 g

Sodium: 110 mg

Sugar: 14 g

Fat: 30 g

Unsaturated Fat: 0 g