Kakavia

Name: Kakavia
Yield: Serves 4–6
Cuisine: Greek
Ingredients: ½ tsp. Aleppo pepper or ⅛ tsp. crushed red chile flakes; 3 Yukon gold potatoes, peeled and cut into 1″ pieces; 2 1-lb. sea bass or red snappers, cleaned and filleted, bones and heads reserved; 2 cloves garlic, finely chopped; 2 cups dry white wine; ½ bulb fennel, plus 3 fronds to garnish; 1 small yellow onion, halved; 1½ lb. eel or monkfish, cleaned and cut into 4″ pieces; 4 sprigs fresh flat-leaf parsley; ⅓ cup extra-virgin olive oil; 2 sprigs fresh oregano; 2 bay leaves; Kosher salt, to taste; 2 carrots, peeled and cut into 1″ pieces; 2 tbsp. fresh lemon juice; 2 medium zucchini, cut into 2″ pieces

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

⅓ cup extra-virgin olive oil
4 sprigs fresh flat-leaf parsley
2

Europe
Greece
Pescatarian
Gluten-free
Soup
Mediterranean

Method

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