Kakavia (Greek:κακαβιά) is aGreek fish soup.
Its name comes from thekakavi, thetripodcooking pot used by ancientIonian fishermen.[1] Kakavia has been described as "the most ancient of Greek fish soups", and related to lineage to the Frenchbouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated withfishing villages.[2]
It was traditionally made from the smallest fish caught by fishermen, along witholive oil,onions, andsaffron.[1]
One modern recipe calls forfilleted and chunkedwhitefish (such ascod,goliath grouper, orsnapper),prawns, fish or vegetablestock,tomatoes,onions,potatoes,olive oil,lemon juice, and agarnish of flatleaf (Italian)parsley.[1] Another calls for three or four kinds of fish cleaned and sliced forpoaching (bass, cod,hake,haddock,halibut,trout,pollock, snapper,rockfish,whiting), plusshrimp and perhapslobster orscallops, along with onions,scallions, orleeks; olive oil; tomato; stalkfennel orcelery; fresh parsley; freshthyme;bay leaf; groundblack pepper;white wine and water; and toastedcroutons.[2]
Kakavia is similar to other types of Mediterranean fish stew, such as the Frenchbouillabaisse, Italiancacciucco, Spanish zarzuela, and Portuguesecaldeirada.[3]
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