This fisherman’s soup is traditionally made by fisherman using small fish that were too small to sell at the markets. You can also use filleted fish, however, for maximum flavour, whole fish are preferred. Some other recipes for kakavia use other types of seafood in including mussels and prawns.
- 250 g snapper fillets
- 250 g whiting fillets
- ½ cup spring onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp extra virgin olive oil
- pinch of saffron threads
- ¼ cup white wine
- 1 cup tomato, puréed
- salt and cracked pepper
- ½ cup parsley leaves
- 2 tbsp dill, chopped
- 1 lemon, juiced
- extra virgin olive oil, to garnish
- parsley leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Heat the olive oil in a small saucepan over medium heat. Add the garlic and onions and stir until softened and golden. Add the wine and cook for 1 minute. Add the saffron and stir through. Add the tomatoes, salt and pepper.
Add the fish and enough water to cover the fish. When it begins to simmer, reduce heat to low and cook the fish for 15-20 minutes until cooked.
Remove the soup from the heat, add the herbs and lemon juice and gently stir.
Divide the soup among bowls and garnish with the remaining herbs and a little olive oil.
Serve hot with crusty bread.
Text © 2013 Maria Benardis