Greek Fish and Vegetable Soup (Kakavia)

Greek Fish and Vegetable Soup (Kakavia) /article/Recipes/Fish-and-Vegetable-Soup-Kakavia

Kakavia
Adding eel to this traditional Greek fish soup lends body and flavor to the broth.Joseph De Leo

Adding eel to this traditional Greek fish soup lends body and flavor to the broth.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Greek Fish and Vegetable Soup (Kakavia)
Adding eel to this traditional Greek fish soup lends body and flavor to the broth.
Yield: serves 4-6

Ingredients

  • 7 tbsp. extra-virgin olive oil
  • 4 sprigs flat-leaf parsley
  • 2 sprigs fresh oregano
  • 2 dried bay leaves
  • 1 onion, halved
  • 12 bulb fennel, plus 3 fronds
  • 1 12 lb. eel or monkfish, cleaned and cut into 4" pieces
  • 2 (1-lb.) sea bass or red snapper, cleans and filleted, bones and head reserved
  • 2 cups white wine
  • 2 cloves garlic, minced
  • 12 tsp. Aleppo pepper, or 1⁄8 tsp. crushed red chile flakes
  • 3 Yukon Gold potatoes, peeled and cut into 1" pieces
  • 2 medium carrots, peeled and cut into 1" pieces
  • 2 medium zucchini, cut into 2" pieces
  • Kosher salt, to taste
  • 2 tbsp. fresh lemon juice

Instructions

  1. Heat 5 tbsp. oil in a 5-qt. pot over high heat. Add the parsley, oregano, bay leaves, onions, and fennel; cook, stirring often, for 4 minutes. Add the eel, the bones and head of the sea bass, 1 1⁄2 cups wine, and 9 cups water; partially cover pot, bring to a boil, reduce heat to medium-high; cook, stirring occasionally and skimming the surface, until broth reduces to about 7 cups, about 1 hour. Strain broth, pressing on the bones to expel as much liquid as possible. Discard solids and set broth aside.
  2. Heat remaining oil, garlic, and Aleppo pepper in a 4-qt. saucepan over medium heat; cook, stirring often, until garlic is soft, about 4 minutes. Add remaining wine and broth, along with potatoes, carrots, and zucchini; bring to a boil and cook until tender, about 15 minutes. Halve sea bass fillets crosswise and add them to the broth; cook until filets are opaque, about 4 minutes. Season with salt and lemon juice. Ladle soup into bowls; serve hot.