Kakavia (Κακαβια) (Greek Fishermen Soup)

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~ Ingredients for 4 servings: ~ 1 kilo of fresh fish (small and big suitable for boiling) ~ 4 sticks of celery roughly chopped ~ 2-3 carrots sliced ~ 3-4 onions cut in thin slices ~ 2-3 tomatoes roughly chopped ~ 5 cloves of garlic roughly chopped ~ 3 bay leaves ~ 1 cup of Olive oil ~ Sea salt and black pepper to taste ~ Lemon wedges ~ Fresh dill of parsley finely chopped for garnishment ~ Rustic bread or Croutons

 

~ Kakavia (Greek Fishermen Soup) traditionally is made by the fishermen in clay pots near the sea with the catch of the day. ~ The selection of fish and seafood can be changed with the seasons, as long as the fish are fairly small and suitable for boiling. ~ Kakavia is very tasty because the fishermen use all kinds of fishes which they give a distinctive taste to the soup. ~ Many times Kakavia is made at the sea, on the boat while they are fishing with the catch of the day and they use whatever is available to them at the time, even sea water. ~ There are two ways of making Kakavia. ~ The first way is done like a regular fish soup with the deference that we use several deferent small and big fishes (suitable for boiling) instead of using just one big fish. ~ If you prefer you can also use shrimp, squid, scallops and even lobster. ~ The second way is to use one big fish plus small fishes (suitable for boiling), we scale, clean, wash them well and salt them. ~ Peel the onions and cut in thin slices. ~ Clean the carrots and cut in slices. ~ Wash the celery sticks and roughly chopped. ~ Pour some water in a large enough pot on high heat to boil. ~ Add the chopped onions, carrots, celery and boil for about 10-15 minutes. ~ Add the tomatoes, bay leaves, salt and pepper to taste and boil for about 5 minutes. ~ Add all the small fish, shrimp, squid, scallops and any other fish you have available. ~ Let them boil until all fish and the vegetables are cooked. ~ At any point if you see that the water is getting low, add some more (always hot water) to cover the fish and vegetables. ~ When everything is cooked, pass the broth and other ingredients through a sleeve into a clean pot. ~ Press the vegetables and fish to get all the broth out of them. ~ Place the pot with the fish and vegetable broth on low heat, add the big fish in the pot and bring to boil. ~ Add the olive oil and boil on low heat for about 20 minutes or until the big fish is cooked. ~ Remove the fish from the soup and serve just the broth with some rustic bread or croutons and lemon wedges. ~ Some prefer to debone the fish and place it back into the soup with the boiled vegetables and garnish each bowl of Kakavia with finely chopped dill or parsley. ~ Others prefer to serve the vegetables and fish in a platter on the side, placing the fish in the middle and the vegetables all around garnished with parsley. ~ If your choice is to add the fish and vegetable back into the soup or on the site, you do not have to press the vegetables and fish to get the broth out of them. ~ All you have to do is strain them and debone the fish. ~ Good luck and bon appétit.