Kakavia is a Greek fish soup also called Greek fisherman's Soup named after Kakavia. Kakavia, is a village in southern Albania. Fishermen in the village caught a variety of fish throughout the day and cooked fish soup as a popular meal served with crispy buttered bread. This fish soup recipe is named psarosoupa in Greek tradition and is similar to the French fish stew bouillabaisse.
What makes this delicate broth enticing is the curious excitement of the day's catch that is then prepared and added to make up a wonderful fresh fish soup. It is no wonder that it is a famous and traditional dish in Greek cuisine.
The mix of varied fish is stewed in a pot and simmered with added vegetables. Common vegetables used are potatoes, carrots, zucchini, tomatoes and celery. Add garlic, onions, salt, pepper and olive oil to taste.
Combined with seafood and fresh herbs such as thyme, fennel and parsley with a touch of lemon juice. The seafood can vary anywhere from prawns to mussels. Mussels must be cooked very gently in order to avoid overcooking.
There are many variations of fish soup recipes throughout other countries such as Italy, Spain and the Mediterranean, that are similar to Kakavia.
All of these variations of Kakavia are simple and fresh with a mild, subtle, seafood flavour that not only smells tempting, but is tantalising in taste that lingers throughout the course of the meal.
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