Kakavia Fish Soup with Scorpionfish, Salema, Bogue, Comber, Blenny, and Langoustine

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

1. Start by cleaning the fish thoroughly and place them in a bowl.
2. Peel the potatoes and cut them in half.
3. Prepare the tomato and onions by scoring them with cross-cuts.
4. Place the potatoes, tomato, and onions in a large pot.
5. Above the vegetables, place the fish in a mesh bag to keep bones out of the soup.
6. Add water until it reaches just below the surface of the fish.
7. Boil the soup on high heat for about 30 minutes, or until the onions and potatoes are soft.
8. Toward the end of the cooking time, season with salt, pepper, and add olive oil.
9. Just before removing the pot from the heat, pour in the lemon juice.

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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