Kakavia Fish Soup
Posted On: Mar 16, 2021
Categories: Recipes
Kakavia is a traditional soup the greek fishermen would cook on their boats to warm themselves when they would stop to rest after their catch. The etymology of the word comes from Kakavi, a tripod brass pot they would use. Traditionally the soup was made from fish that the fishermen could not sell, therefore there is no strict rule about the fish you can use. However, according to the size of the fish, the cooking time may differ.
All the Mediterranean countries have their own version of fish soup. The French have bouillabaisse, the Italians the Cacciucco, the Catalans the Zarzuela and the Portugese the Caldeirada. As with the Kakavia, they all share a similar characteristic. They use a minimal amount of liquid which results in a concentrated thick soup.
Tip: A fragrant and pungent olive oil is the key ingredient that can boost the flavour of this dish and make a difference in the taste. Consult our pairing guide, and you'll see that you can never go wrong with Vassae Multivarietal on this dish, which calls for a fruity flavour enhancement.
Ingredients: Fresh fish and shrimps, fennel, carrots, leek and of course Vassae E.V.O.O.
50-60 min
4-5 pers.
All the taste of the sea in this authentic fisherman dish!
Ingredients
- 700gr. whole scorpionfish or cod
- 260gr. shrimp (4 pcs)
- 340gr. crayfish (4 pcs)
- 1 cup Vassae extra virgin olive oil
- 1 large white onion
- 2 medium potatoes
- 2 celery sticks
- ½ cup of leeks cut in slices
- 2 medium carrots
- ½ fennel
- ½ celery
- 2 ripe tomatoes grated
- juice and zest of 1 lemon
- Or a teaspoon of Kozani saffron
- 1 cup white wine
- 3 sprigs of fresh thyme
- salt
- freshly grated pepper
Preparation
Step 1: Cut the onion into large pieces, the celery and the leek into big slices. Cut the carrots into round slices and the potato into small pieces half a centimetre. Cut the fennel into small pieces.
Step 2: Place a saucepan on high heat and add the olive oil. Saute the onion, celery, and leek in the pot until they soften.
Step 3: Add the carrots, potatoes and fennel for 4-5 minutes.
Step 4: Add the white wine, and wait until the alcohol evaporates.
Step 5: Add the 2 grated tomatoes, just enough water to cover the ingredients, saffron, salt, pepper, thyme sprigs and cover with the lid. Simmer on low heat for 20 minutes.
Step 6: Add the whole scorpionfish on top and leave it for another 15-20 minutes.
Step 7: Carefully remove the fish and thyme and beat with a beamer to mash the soup. Ideally, pass the soup through a medium sieve to avoid bones.
Step 8: Return the pot to the heat and put the shrimp and crayfish after removing the shells.
Step 9: Add the amount of salt and pepper you wish and simmer for another 5 minutes until the shrimp and crayfish are done.
Serve the fish separately or on top of your soup. Enjoy!