Kakavia (Greek Fisherman’s Soup)

Kakavia is the original Greek fish soup, made by island fishermen from whatever didn’t sell that day, simmered with vegetables, olive oil, and lemon. It’s often called the ancestor of French bouillabaisse, and it’s every bit as good with a fraction of the fuss.

Ingredients

For the soup

• 2 pounds mixed firm white fish and shellfish, cleaned and cut into pieces
• 1/3 cup olive oil, plus more for serving
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and cubed
• 3 tomatoes, grated, or 1 cup crushed tomatoes
• 6 cups water or fish stock
• 1 bay leaf
• Juice of 1-2 lemons
• Salt and black pepper, to taste
• Chopped parsley, for serving

Instructions

1. Cook the vegetables
   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6-7 minutes until softened.
2. Build the broth
   Add the potatoes, tomatoes, water or stock, and bay leaf. Bring to a boil, then simmer for 15-20 minutes, until the potatoes are tender.
3. Add the fish
   Season the broth with salt and pepper, then gently add the fish and shellfish. Simmer for 8-10 minutes, until just cooked through, avoid stirring hard so the fish stays intact.
4. Finish and serve
   Remove the bay leaf, stir in the lemon juice to taste, and ladle into bowls. Top with parsley and a drizzle of olive oil.