Kakavia — The Aegean Fisherman's Soup

If you have fish bones, rinse them well. In a large pot, combine bones with 1.5 L of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the broth and discard bones. Set broth aside.

Peel and chop the onion, garlic, carrots, and potatoes into medium-sized pieces. Dice the tomatoes.

In the same pot, heat the Greek Extra Virgin Olive Oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the garlic, carrots, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally, until vegetables start to soften slightly.

Pour in the reserved fish broth (or 1.5 L of fresh water if no bones were used) and add the diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.

Season the fish fillets with salt and pepper. Gently add the fish to the simmering soup. Cook for 5-8 minutes, depending on thickness, until the fish is opaque and flakes easily.

Remove the pot from the heat. Stir in the chopped fresh parsley and the juice of half a lemon.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Ladle the Kakavia into bowls, ensuring each serving has fish and vegetables. Drizzle with a little more Greek Extra Virgin Olive Oil before serving.