We found this soup recipe in a supermarket promotional magazine of all places. It had everything we needed for a hearty Sunday winter soup: fish, veggies, warmth and nothing too heavy to weigh us down for Monday. The magazine called it kakavia, which, it says, translates as Greek fish soup. It supposedly comes from a special tripod cooking pots used by Greek fishermen. A quick google led to the ever-more-reliable SBS website, which has a slightly different kakavia, but we chose to stick with the tried and tested version here because we really, really like the flavour from the fresh mint.
My forgetful mother-in-law loves fish, and so this has been a real winner in encouraging her to eat. My son isn’t fooled. it has fish (which he hates), and veggies (which he barely tolerates), but it wasn’t made for him anyway. He’s more than happy with his BBOaTS lunch (bacon, bread, onion and tomato sauce) for Sundays.
Greek fish soup
- 1 onion
- 1 carrot
- 1 leek (just the white part)
- 1 stick of celery
- 5 cloves of garlic
- 1 lemon (rind and juice)
- 2 cups of fish stock (optional – we just use water)
- 6-8 cups of water
- 1 kilogram of tomatoes
- ½ teaspoon of saffron threads
- 750 grams of white fish fillets, preferably boneless
- ½ cup of of chopped parsely
- ⅓ cup of chopped fresh mint
- Finely chop the onion, carrot, garlic and celery. Thinly slice the leek. Saute them all for abut 10 minutes, or until the onion is translucent.
- Grate the lemon rind and juice the lemon, then add both to the veggies, along with the stock (if using), the water, tomato and saffron. Simmer for about 20 minutes until the veggies have softened.
- Slice the fish fillets into bite-sized pieces and add to the soup. Simmer for another 10 minutes or until the fish is cooked through.
- Stir in the parsley and mint, then serve immediately.
This soup is excellent the next day (and even the day after), and it freezes well.
Source: The woolworths fresh magazine, Issue 101, August 2014.