Soulful seafood kakavia delight
A rich medley of scorpionfish, salema, bogue, comber, blenny and langoustine swim together in a comforting broth of potatoes, onions, olive oil and lemon—seafood tradition steeped in the warmth of the Mediterranean.
Ingredients
- 1-2 kg fresh fish (such as scorpionfish, salema, bogue, comber, blenny, and langoustine)
- 3 potatoes
- 3 onions
- 1 tomato
- Salt
- Pepper
- Juice of 1 lemon
- Olive oil
Instructions
- Start by cleaning the fish thoroughly and place them in a bowl.
- Peel the potatoes and cut them in half.
- Prepare the tomato and onions by scoring them with cross-cuts.
- Place the potatoes, tomato, and onions in a large pot.
- Above the vegetables, place the fish in a mesh bag to keep bones out of the soup.
- Add water until it reaches just below the surface of the fish.
- Boil the soup on high heat for about 30 minutes, or until the onions and potatoes are soft.
- Toward the end of the cooking time, season with salt, pepper, and add olive oil.
- Just before removing the pot from the heat, pour in the lemon juice.
Flavorful seafood warmth
Tender chunks of fish, silky potatoes and soft onions mingle in a broth that comforts like a seaside hearth—every spoonful a savory embrace of flavor.
Savory seafood melody
Lemon brightens, olive oil deepens, and each type of fish adds its note—seafood complexity wrapped in simplicity, a tribute to coastal kitchens.
A hearty and traditional Greek fish soup, Kakavia captures the essence of the sea in a rich, comforting broth. Each spoonful brings together delicate fish flavors, smooth potatoes, and the refreshing zest of lemon—a true taste of the Mediterranean!
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