If you ever find yourself in a Greek island don’t hesitate to try some fish soup from the local taverns. The Greek seas are famous for the abundance of fish and fresh fish, usually fried or grilled, is always served at the taverns in our hundreds of islands spread in the Aegean and Ionian Seas. Thankfully there are still taverns that serve kakavia , the richest and intense in flavor fish soup you can find!
Easy to make, all you need is the freshest variety of fish!
Kakavia or Greek island fish soup
esti extra virgin olive oil
2 onions ,roughly chopped
2 sticks celery , chopped
2 cloves garlic , peeled and roughly chopped
4 medium size potatoes , peeled and cut into chunks
1 bay leave
juice of 1 lemon
Fish proposed (you can use any fish, just ask your fishmonger for the right fish for fish soup):
1 scorpionfish (gutted and scaled)
1 cod (gutted and scaled)
1 white grouper (gutted and scaled)
1 comber (gutted and scaled)
In a large pot, add all ingredients except for fish and lemon juice and half of olive oil and bring to a boil. Boil over medium-high heat for 20 minutes.
Add fish to the soup bring to a boil, lower heat and simmer for 30 minutes.
When fish and vegetables are tender the soup is ready. Place the cooked fish on a large serving plate.
In a large bowl place 1/3 of the vegetables, lemon juice, ½ of olive oil left, salt and pepper and with the help of a food processor mash the vegetables with the rest of the ingredients. Place the mashed vegetables back in the pot and give a quick firm stir.
Serve either with the fish on a separate plate or cut into pieces and served equally with the soup.