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Greek

Kakavia

The Greek fisherman's soup, made on the boat from the smallest fish of the catch simmered with potato, onion and olive oil, then sharpened with lemon. Simple, brothy and deeply of the sea.

SnacksLunch & dinnerPescatarian25g+ protein
55 min20 prep · 35 cookEasy430 kcalper serving
Kakavia

Method

  1. Scale, gut and trim the 200 g of small whole fish, leaving heads and tails on — they carry most of the flavour. Rinse under cold water, pat dry, rub with a pinch of the 0.5 tsp of sea salt and leave in the fridge while you start the broth.
  2. Put the 100 g of potato rounds, 50 g of sliced onion, 40 g of carrot, 25 g of celery and 60 g of quartered tomato into a small deep pot. Pour over 500 ml of water and 1 tbsp of olive oil — enough to cover the vegetables by a finger's width.
  3. Bring to the boil over a high heat, then drop to a bare simmer and cook uncovered for 20 minutes, until the potato is tender at the edges but still holding its shape. Skim off any foam and do not stir hard — fishermen shake the pot rather than spoon it.

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Per serving

430kcal
34gprotein
34gcarbs
18gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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