Kakavia Recipe – Eats Now

Name: Kakavia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions sliced, or scallions, or leeks; 1/2 cup olive oil; 4 each tomatoes peeled, seeded, and chopped; 1/2 each fennel bulb or celery stalk; 3 each parsley sprigs fresh; 1 each bay leaves; 2 each thyme sprigs fresh; 1 cup white wine dry; 5 cups water more if necessary; 1 x salt; 1 x black pepper freshly ground; 4 pounds fish (3 or 4 kinds) *, cleaned and sliced; 1 each lobsters cut up and claws cracked; 1 pound shrimp peeled and deveined; 1 pound scallops or mussels in shells, scrubbed, optional; 8 slices bread thick, toasted; 1 x croutons

Servings: persons

1 cup onions sliced, or scallions, or leeks
1/2 cup olive oil
4 each tomatoes peeled, seeded, and chopped
1/2 each fennel bulb or celery stalk
3 each parsley sprigs fresh
1 each bay leaves
2 each thyme sprigs fresh
1 cup white wine dry
5 cups water more if necessary
1 x salt
1 x black pepper freshly ground
4 pounds fish (3 or 4 kinds) *, cleaned and sliced
1 each lobsters cut up and claws cracked
1 pound shrimp peeled and deveined
1 pound scallops or mussels in shells, scrubbed, optional
8 slices bread thick, toasted
1 x croutons

1
In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft.
2
Add the tomatoes, fennel, herbs, wine, and water and bring to a boil.
3
Season with salt and pepper to taste and simmer for 45 minutes.
4
Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.
5
Return the soup stock to the pot and bring to a boil.
6
Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish.
7
Lower the heat and simmer for 5 minutes, then add the lobster.
8
Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes.
9
Taste and adjust the seasonings.
10
Arrange the toast slices in large soup plates.
11
Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.
12
NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock.
13
Continue to cook the remaining seafood as described above.

507

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 17 ingredients. The key ingredients include: 1 cup onions sliced, or scallions, or leeks, 1/2 cup olive oil, 4 each tomatoes peeled, seeded, and chopped, 1/2 each fennel bulb or celery stalk, and more.

Yes, 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!

Kakavia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions