According to tradition, on Palm Sunday fish dishes are eaten. There are several Greek fish soup recipes, but the most popular is, without a doubt, kakavia, also known as Greek fisherman’s soup.

Traditionally the soup is made with the catch of the day, so using whatever fish is in season (such as snapper, mullet or eel).

Ingredients

• 1 ½ kg fish trimmings (heads and backbones)
• 1 ½ kg fresh fish cut into 5 cm pieces
• ½ kg lobster
• ½ kg shrimp
• 3 l water (12 cups)
• ½ cup olive oil
• Black pepper (not crushed)
• Salt
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 4 springs parsley
• 1 spring thyme
• Optional: 2 leeks, white part only, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped, with leaves
• 2 cups, peeled and chopped tomatoes
• ¾ kg potatoes, peeled and sliced

Making the broth

In a large pot put the fish trimmings to boil along with ½ teaspoon of black pepper and salt. Let it boil for 2 hours and then strain.

Making the soup

In another large pot, sauté (gently) the onion, garlic, leeks (if used), carrots and celery for about 10 min. Add the chopped tomatoes, the herbs (tied into a bunch) and the broth you made before. Season the soup with salt and freshly grounded pepper. Cover the pot and let it simmer for 30 min.

Add the potatoes and boil for about 5 min. Add the fresh fish pieces and simmer for another 3 min. Then add the lobster and shrimp. Let the soup simmer for about 10 min or until the lobster is done.

Pay attention when you buy the shrimp. If it’s already boiled, you only need to heat it for about 1 min, otherwise it will toughen.

Serving

This recipe makes 8 servings. Serve in a bowl, hot, with chopped parsley on top and lemon slices aside.

Read more about:

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