Entree: Greece – Cyclades – Κακαβιά ➤ Kakaviá (Traditional Cycladic fishermen’s fish soup made with mixed firm fish, vegetables, olive oil, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1½ lb (680 g) mixed firm white fish fillets (such as snapper, cod, or grouper), cut into large chunks
- 8 oz (225 g) small whole firm fish or fish bones for stock (optional)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1½ cups (250 g))
- 2 medium potatoes, peeled and cut into 1/2-inch (1.2 cm) cubes
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish stock or water
- 1 bay leaf
- 1/2 tsp (2.5 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- 1/3 cup (15 g) fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp (30 ml)), plus lemon wedges to serve

Show original ingredient measurements

- 1½ lb (680 g) mixed firm white fish fillets (such as snapper, cod, or grouper), cut into large chunks
- 8 oz (225 g) small whole firm fish or fish bones for stock (optional)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1½ cups / 250 g)
- 2 medium potatoes, peeled and cut into 1/2-inch (1.2 cm) cubes
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish stock or water
- 1 bay leaf
- 1/2 tsp (2.5 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- 1/3 cup (15 g) fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp / 30 ml), plus lemon wedges to serve

Instructions

1. Heat the olive oil in a large, heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more until fragrant.
2. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes. Add the white wine and let it reduce by half, scraping up any browned bits from the pot.
3. If using fish bones or small whole fish for extra flavor, add them now with the potatoes, fish stock or water, bay leaf, and oregano. Bring to a gentle simmer and cook 15–20 minutes, until potatoes are tender and the broth is flavorful.
4. If you used bones for stock, remove and discard them (or strain the broth) so only the clear broth remains. Return broth to the pot and bring back to a gentle simmer.
5. Add the fish chunks and simmer gently for 5–7 minutes, until the fish is just cooked through and flakes easily. Taste and season with salt and pepper.
6. Remove from heat, stir in the chopped parsley and lemon juice, and drizzle an extra teaspoon of olive oil if desired. Serve hot with lemon wedges and crusty bread.