Kakavia (Greek Fish Soup)

🛒 Ingredients

• Assorted Fish Fillets (e.g., cod, snapper) 120 g · 120 kcal
• Onion 40 g · 16 kcal
• Potato 60 g · 46 kcal
• Tomato 50 g · 9 kcal
• Garlic 3 g · 4 kcal
• Olive oil 10 g · 88 kcal
• Fish Stock 200 g · 10 kcal
• Lemon juice 5 g · 1 kcal
• Fresh parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Clean and prepare the fish; scale, gut, and fillet them, reserving heads and bones if using them for stock. Cut fillets into large chunks.
2. In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add the diced potatoes and tomatoes to the pot, then pour in the fish stock. Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes until the potatoes are tender.
4. Gently place the fish fillets into the simmering broth. Cook for another 5-8 minutes, or until the fish is opaque and cooked through, being careful not to overcook.
5. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste.
6. Serve the Kakavia hot, drizzling each portion with a little extra virgin olive oil if desired, and optionally with crusty bread.