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GreekAuthentic Cuisine

Kakavia

Serves 4 to 6 Soup seafood, Soups

Kakavia

Kakavia is a dish with roots deep in the Aegean Sea, traditionally simmered on the decks of fishing boats. The recipe reflects the simplicity and resourcefulness of fishermen who cooked with whatever the day’s catch provided. This home version captures that essence, bringing it to the family table with the same unmeasured generosity of olive oil and hand-judged salt that seasons the waves.

The taste of Kakavia is a pure expression of the sea, with rockfish and shrimp giving the broth a briny depth, balanced by the gentle acidity of tomatoes and lemon. The potatoes add a tender heartiness, making each spoonful both comforting and invigorating. Serve it steaming hot, letting the aromas evoke the ocean breeze, a reminder of its maritime origins.

Ingredients

  • 800 gmixed rockfish — cleaned
  • 200 gshrimp
  • 2tomatoes — grated
  • 1onion — chopped
  • 2potatoes — cubed
  • 100 mlolive oil
  • 1lemon
  • 1.5 Lwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping the onion. In a large pot, heat 100 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this can alter the flavor of the soup.
  2. While the onion is cooking, peel and dice the potatoes into 1-inch cubes. Once the onion is soft, add the potatoes to the pot. Stir them to coat with the olive oil and onion mixture, allowing them to absorb the flavors for about 2 minutes.
  3. Chop the tomatoes into small pieces and add them to the pot. Stir well to combine with the onions and potatoes. Cook for another 3-4 minutes until the tomatoes start to break down and release their juices, creating a fragrant base for the soup.
  4. Pour in 1.5 liters of water and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Add the 800 g of mixed rockfish, ensuring they are submerged in the liquid. Let the soup simmer gently for about 15-20 minutes, until the fish is cooked through and the potatoes are tender when pierced with a fork.
  5. Add the 200 g of shrimp to the pot, stirring gently. Continue to simmer for an additional 5 minutes, or until the shrimp turn pink and opaque, indicating they are cooked.
  6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring to combine. The lemon will brighten the flavors of the soup, balancing the richness of the fish and olive oil.
  7. Taste the soup and adjust the seasoning if necessary. If desired, finish with a drizzle of raw olive oil for added richness before serving. Serve hot, allowing the flavors to meld together beautifully.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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