Kakavia (Greek fisherman's soup)

Name: Kakavia (Greek fisherman's soup) recipe
Yield: 6
Ingredients: 60ml olive oil; 1 white onion, finely chopped; 2 garlic cloves, crushed; 1/2 tsp fennel seeds; 1 fennel bulb, finely chopped; 1 carrot, cut into 2cm-thick rounds; 400g chat potatoes, halved; 1l fish stock; 2 tomatoes, roughly chopped; 450g blue-eye trevalla, cut into 5cm pieces; Lemon wedges, to serve; Sourdough, to serve

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Kakavia (fisherman's soup)

Credit: Nigel Lough

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by Helena Moursellas

Jul 05, 2022

"This Greek soup is usually made on the islands with the catch of the day." – Helena Moursellas

1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
1 white onion, finely chopped
2 garlic cloves, crushed
1/2 tsp fennel seeds
1 fennel bulb, finely chopped
1 carrot, cut into 2cm-thick rounds
400g chat potatoes, halved
4 cups (1L) fish stock
2 tomatoes, roughly chopped
450g blue-eye trevalla, cut into 5cm pieces
Lemon wedges, to serve
Sourdough, to serve

Method

1.

Place oil in a large deep saucepan over medium-low heat. Add onion, garlic, fennel seeds, fennel and 1 tsp salt flakes and cook, stirring occasionally, for 10-12 minutes, until vegetables are soft.
2.

Add carrot and potato, cook for 2-4 minutes, then add stock and tomato and cook for a further 20-25 minutes, until tender. Add fish and cook for 10 minutes, or until fish is cooked through.
3.

Divide among bowls, drizzle with extra oil, and serve with lemon wedges and sourdough.