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Fish, European

Kakavia, Greek fisherman’s soup

Kakavia is a Greek fisherman's soup made with white fish, potatoes and vegetables, brightened with lemon. It serves 4, takes 55 minutes, is medium difficulty, and costs €3.60 per person. The key to getting it right is pulling the fish out of the broth before it flakes apart, then adding it back at the end.

Tonight I'm making you kakavia, the Greek fishermen's soup of white fish and potatoes, brightened with lemon.

Kakavia, Greek fisherman’s soup
Total time
55 min
Difficulty
Medium
Cost per person
€3.60
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kakavia gets its flavor from a vegetable broth simmered slowly, where onion, carrot and tomato break down long before the fish ever touches the pot. A squeeze of lemon at the end wakes everything up, cutting through the sweetness of the potatoes with a clean hit of acidity. The white fish stays tender, almost silky, resting in the broth rather than drowning in it.

This is a soup for nights when you want something substantial without feeling heavy, perfect in fall or winter when white fish is in season. It works well for a shared Sunday dinner, with bread for dipping into the broth. Mon Chou suggests it as a change from the usual soups, an easy Mediterranean twist that's simple to pull off.

The ingredients

4 people

Fish counter

  • White fish (cod, pollock, haddock) 800 g

Fruits and vegetables

  • Potatoes 500 g
  • Onions 2
  • Tomato 1
  • Carrot 1
  • Lemons 2
  • Parsley 6 sprigs

Pantry

  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Fish, Gluten

The step by step recipe

  1. Cook the chopped onion, carrot and tomato in the olive oil.

    Take your time here, this base builds all the flavor.

  2. Add the potatoes in large chunks, the bay leaf, and cover with 1.5 liters of water. Let it cook. 25 min

    Count on about ten minutes before the potatoes turn tender.

  3. Add the fish cut into pieces and let it cook gently. 10 min

    Don't stir, the pieces will fall apart.

  4. Season with salt and pepper, add the lemon juice and a drizzle of olive oil.

    Taste before salting, the lemon already lifts the soup.

  5. Serve with chopped parsley and slices of bread.

    Dip the bread in the broth, that's the best part.

Our tips to get it right

  • Pick firm white fish like cod or pollock, they hold up to cooking better than more delicate fish.
  • Cut the potatoes into even chunks so they all cook at the same rate and stay whole in the broth.
  • Squeeze the lemons at the last minute, the juice loses its freshness if it sits too long before going in.

The variations

  • Swap the cod or pollock for hake or monkfish, both work just as well in this kind of broth.
  • For a fish free version, replace the fish with chickpeas and a vegetable broth well seasoned with bay leaf and lemon.
  • To save time, cut the potatoes into small dice, they'll cook in about fifteen minutes instead of twenty five.

What to serve it with

  • Grilled country bread
  • A glass of dry white wine
  • A cucumber and feta salad

Storage

Kakavia keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the fish and potatoes lose their texture. Reheat it gently over low heat, without boiling, so the fish pieces don't break apart.

Questions about this dish

Can you make kakavia ahead of time?

You can make the vegetable broth the day before and keep it in the fridge. Add the fish only when you're ready to serve, so it stays tender and doesn't fall apart.

What fish works best for kakavia?

Go for firm white fish like cod, pollock or haddock. They hold up well during cooking and don't break down too quickly in the broth.

Why do you need to pull the fish out of the broth while cooking?

Fish cooks fast and flakes apart easily if it sits too long in simmering broth. Removing it and adding it back at the end keeps the pieces intact.

Is kakavia a good soup for kids?

This lemony soup mostly appeals to palates used to some acidity. For kids, you can cut back on the lemon and serve extra juice on the side so everyone can adjust.

How long does it take to make a kakavia, a Greek fisherman's soup?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kakavia, a Greek fisherman's soup?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kakavia, a Greek fisherman's soup cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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