The Recipe: Kakavia (Greek Fish Soup)
Ingredients:
Approx. 1 kg mixed fresh fish (e.g., small red mullets, scorpionfish, small sea bass, cod) – ideally fish heads and bones for the broth.
2-3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
1 large onion, quartered
2-3 stalks of celery, cut into pieces
1-2 cloves of garlic, lightly crushed
Juice of 1-2 lemons
Sea salt and freshly ground black pepper
A few bay leaves
Fresh parsley, chopped, for garnish
Extra Virgin Olive Oil from Repa Mediterran
Instructions:
The Broth (Fish Stock): If you have whole fish, fillet them. Place the heads and bones along with the quartered onion, crushed garlic, some celery, and bay leaves in a large pot. Cover with about 2 liters of cold water, lightly salt, and bring slowly to a simmer. Let it gently simmer for 20-30 minutes, skimming off any foam.
Strain the Broth: Carefully strain the stock through a fine-mesh sieve to remove all bones and solid particles. Return the clear broth to the pot.
Cook Vegetables: Add the diced potatoes and sliced carrots to the broth and cook for about 10-15 minutes until almost tender. Add the remaining celery.
Cook Fish: Add the fish fillets (or larger pieces of fish) to the simmering broth. Let them cook gently for 5-10 minutes, depending on the thickness of the fish. The fish should be just cooked through and not fall apart.
Season & Finish: Turn off the heat. Only now, add the lemon juice and season with salt and pepper to taste.
The Repa Moment: Ladle the soup into deep plates. Before serving, drizzle a generous amount of Extra Virgin Olive Oil from Repa Mediterran over each portion and sprinkle with fresh parsley. Serve with fresh bread.
9. Zero-Waste Tip: Best of the Fish
Truly use the whole fish! Heads, bones, and tail fins are excellent for an aromatic broth that forms the foundation of Kakavia. If you buy whole fish, ask your fishmonger for any trimmings or scraps that often contain remnants of meat and can also be added to the broth. The vegetables used for the broth can be composted once they have imparted their flavor.
10. Nutritional Value (per serving / approx. 400ml)
Nutrient Amount per Serving (Approximate Values*)
Calories approx. 300-350 kcal
Protein approx. 25-30 g
Fat approx. 15-20 g (many unsaturated fatty acids)
Carbohydrates approx. 10-15 g
Fiber approx. 2-3 g
Vitamins & Minerals High content of Vitamin D, B12, Iodine, Selenium, Vitamin C
Kakavia is the oldest known fish soup in Greece, originating from fishermen who prepared it directly on their boats.
Honesty & Simplicity: It thrives on the freshness of the fish and the quality of a few, excellent ingredients. The goal is to highlight the pure taste of the sea, not to mask it.
The "Whole" Catch: Traditionally, all fish caught in the net were used – from small, flavorful specimens for the broth to larger pieces for the soup's main ingredients.
The Final Drizzle of Olive Oil: As with many Greek dishes, a generous drizzle of high-quality olive oil at the end is the key to perfection. It binds the flavors and imparts an incomparable richness.
Who is this dish suitable for?
Fish Lovers: Anyone who appreciates fresh fish will adore this soup.
Health-Conscious Eaters: An ideal light yet nutritious meal.
Families: Can be adapted to children's tastes (less pepper).
Ingredients:
Approx. 1 kg mixed fresh fish (e.g., small red mullets, scorpionfish, small sea bass, cod) – ideally fish heads and bones for the broth.
2-3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
1 large onion, quartered
2-3 stalks of celery, cut into pieces
1-2 cloves of garlic, lightly crushed
Juice of 1-2 lemons
Sea salt and freshly ground black pepper
A few bay leaves
Fresh parsley, chopped, for garnish
Extra Virgin Olive Oil from Repa Mediterran
Instructions:
The Broth (Fish Stock): If you have whole fish, fillet them. Place the heads and bones along with the quartered onion, crushed garlic, some celery, and bay leaves in a large pot. Cover with about 2 liters of cold water, lightly salt, and bring slowly to a simmer. Let it gently simmer for 20-30 minutes, skimming off any foam.
Strain the Broth: Carefully strain the stock through a fine-mesh sieve to remove all bones and solid particles. Return the clear broth to the pot.
Cook Vegetables: Add the diced potatoes and sliced carrots to the broth and cook for about 10-15 minutes until almost tender. Add the remaining celery.
Cook Fish: Add the fish fillets (or larger pieces of fish) to the simmering broth. Let them cook gently for 5-10 minutes, depending on the thickness of the fish. The fish should be just cooked through and not fall apart.
Season & Finish: Turn off the heat. Only now, add the lemon juice and season with salt and pepper to taste.
The Repa Moment: Ladle the soup into deep plates. Before serving, drizzle a generous amount of Extra Virgin Olive Oil from Repa Mediterran over each portion and sprinkle with fresh parsley. Serve with fresh bread.
9. Zero-Waste Tip: Best of the Fish
Truly use the whole fish! Heads, bones, and tail fins are excellent for an aromatic broth that forms the foundation of Kakavia. If you buy whole fish, ask your fishmonger for any trimmings or scraps that often contain remnants of meat and can also be added to the broth. The vegetables used for the broth can be composted once they have imparted their flavor.
10. Nutritional Value (per serving / approx. 400ml)
Nutrient Amount per Serving (Approximate Values*)
Calories approx. 300-350 kcal
Protein approx. 25-30 g
Fat approx. 15-20 g (many unsaturated fatty acids)
Carbohydrates approx. 10-15 g
Fiber approx. 2-3 g
Vitamins & Minerals High content of Vitamin D, B12, Iodine, Selenium, Vitamin C
Kakavia is the oldest known fish soup in Greece, originating from fishermen who prepared it directly on their boats.
Honesty & Simplicity: It thrives on the freshness of the fish and the quality of a few, excellent ingredients. The goal is to highlight the pure taste of the sea, not to mask it.
The "Whole" Catch: Traditionally, all fish caught in the net were used – from small, flavorful specimens for the broth to larger pieces for the soup's main ingredients.
The Final Drizzle of Olive Oil: As with many Greek dishes, a generous drizzle of high-quality olive oil at the end is the key to perfection. It binds the flavors and imparts an incomparable richness.
Who is this dish suitable for?
Fish Lovers: Anyone who appreciates fresh fish will adore this soup.
Health-Conscious Eaters: An ideal light yet nutritious meal.
Families: Can be adapted to children's tastes (less pepper).
Ingredients:
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