Kakavia ( Greek: κακαβιά) is a Greek fish soup.
Its name comes from the kakavi, the tripod cooking pot used by ancient Ionian fishermen. [1] Kakavia has been described as "the most ancient of Greek fish soups", and related to lineage to the French bouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated with fishing villages. [2]
It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron. [1]
One modern recipe calls for filleted and chunked whitefish (such as cod, goliath grouper, or snapper), prawns, fish or vegetable stock, tomatoes, onions, potatoes, olive oil, lemon juice, and a garnish of flatleaf (Italian) parsley. [1] Another calls for three or four kinds of fish cleaned and sliced for poaching ( bass, cod, hake, haddock, halibut, trout, pollock, snapper, rockfish, whiting), plus shrimp and perhaps lobster or scallops, along with onions, scallions, or leeks; olive oil; tomato; stalk fennel or celery; fresh parsley; fresh thyme; bay leaf; ground black pepper; white wine and water; and toasted croutons. [2]
Kakavia is similar to other types of Mediterranean fish stew, such as the French bouillabaisse, Italian cacciucco, Spanish zarzuela, and Portuguese caldeirada. [3]
See also
References
- ^ a b c The Essential Mediterranean Cookbook (Murdoch Books, 2005), p. 36.
- ^ a b Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece (Simon & Schuster, 1992), pp. 77-78.
- ^ William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63.
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