Fish Soup (Kakavia) Recipe

Name: Fish Soup (Kakavia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kilograms fish trimmings; 3 litres water; 1 x salt; 1 x peppercorns whole; 2 large onions chopped; 2 each garlic cloves crushed; 2 each leeks white part only; 1 cup carrots chopped; 1 cup celery chopped; 1/2 cup olive oil; 2 cups tomatoes chopped, peeled; 2 each bay leaves; 4 Sprigs parsley leaves; 1 Sprig thyme; 750 grams potatoes peeled and sliced; 1 x parsley leaves chopped; 1 1/2 kilograms fish mixed, whole; 500 grams lobster tails green; 500 grams shrimp large, green; 2 tablespoons lemon juice

Servings: persons

1 1/2 kilograms fish trimmings
3 litres water
1 x salt
1 x peppercorns whole
2 large onions chopped
2 each garlic cloves crushed
2 each leeks white part only
1 cup carrots chopped
1 cup celery chopped
1/2 cup olive oil
2 cups tomatoes chopped, peeled
2 each bay leaves
4 Sprigs parsley leaves
1 Sprig thyme
750 grams potatoes peeled and sliced
1 x parsley leaves chopped
1 1/2 kilograms fish mixed, whole
500 grams lobster tails green
500 grams shrimp large, green
2 tablespoons lemon juice

1
Obtain from the fishmonger fish trimmings such as heads and backbones.
2
Rinse well and place in a large pot.
3
Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours.
4
Strain stock and reserve.
5
Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes.
6
Add chopped tomatoes, herbs tied into a bunch and reserved fish stock.
7
Season well with salt and freshly ground pepper.
8
Cover and simmer for 30 minutes.
9
Add potatoes and boil for 5 minutes.
10
Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7 to 10 minutes until prawns turn pink and lobster meat is cooked.
11
Do not boil when shellfish are added for they will toughen.
12
Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot.
13
Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil.
14
Alternatively soup, potatoes and seafoods may be served together in deep plates.
15
NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream.
16
Cut into 2 inch slices and sprinkle with lemon juice.
17
Add heads and trimmings to fish stock.
18
Cut rinsed lobster tails into 2 inch pieces with shell on.
19
Shell and de-vein prawns.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 kilograms fish trimmings, 3 litres water, 1 x salt, 1 x peppercorns whole, and more.

Yes, Fish Soup (Kakavia) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Soup (Kakavia)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions