Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This simple fish soup takes its name from kakavi, the traditional three-legged cooking vessel used by Greek fishermen since ancient times. Ingredients of this soup vary depending on the day’s catch. The addition of eel here lends body and flavor to the broth.


  • cup extra-virgin olive oil
  • 4 sprigs fresh flat-leaf parsley
  • 2


  1. Heat 5 tbsp. oil in a 6-qt. saucepan over high. Cook parsley, bay leaves, oregano, onion, and fennel bulb, stirring occasionally, for 4 minutes. Add eel, sea bass bones and heads, 1½ cups wine, and 9 cups water and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally and skimming as needed, until stock reduces to 7 cups, about 1 hour. Strain stock