Kakavia (Κακαβιά) — Greek Fisherman’s Fish Soup with Herbs

• 900 gwhole white fish (e.g., red mullet, sea bream, or snapper), scaled and gutted (Use 2 small fish or 1 medium; include heads and bones for broth)
• 250 graw shrimp, shell-on (Optional but traditional in island versions)
• 45 mlextra-virgin olive oil
• 180 gyellow onion, thinly sliced
• 120 gleek (white and light green), thinly sliced
• 120 gcarrot, sliced into 5 mm rounds
• 100 gcelery stalks, sliced
• 10 ggarlic cloves, lightly crushed
• 450 gpotatoes, peeled and cut into 3 cm chunks
• 120 gtomato, grated (For a slightly rosier, island-style broth)
• 120 mldry white wine
• 1600 mlwater
• 2 leafbay leaves
• 15 gfresh parsley, chopped
• 8 gfresh dill, chopped
• 2 gfresh oregano leaves, chopped (Or 1 tsp dried oregano (1 g))
• 60 mllemon juice (freshly squeezed)
• 10 gfine sea salt
• 1 tspblack pepper, freshly ground (About 2 g)

Instructions

1. 1

   Rinse the fish and shrimp under cold water and pat them dry thoroughly. If using shrimp, peel them and reserve the shells separately; keep the shrimp meat chilled while you build the broth.

2. 2

   Heat the olive oil in a wide pot over medium heat, then add onion, leek, carrot, and celery. Cook for 8 minutes, stirring often, until the vegetables soften and smell sweet but do not brown.

3. 3

   Add the crushed garlic and cook for 60 seconds, just until fragrant. Pour in the white wine and simmer for 2 minutes to reduce slightly and cook off the harsh alcohol edge.

4. 4

   Add the water, bay leaves, salt, pepper, and the reserved shrimp shells if using. Bring to a gentle simmer and cook for 10 minutes so the aromatics and shells perfume the liquid without turning it cloudy from a hard boil.

5. 5

   Stir in the potatoes and the grated tomato (if using), then return the pot to a gentle simmer. Cook for 15 minutes, until the potatoes are nearly tender when pierced with a knife.

6. 6

   Lower the heat so the broth barely trembles, then slide in the whole fish. Simmer gently for 10 minutes, turning the fish once if needed, until the flesh flakes easily and the eyes look opaque.

7. 7

   Lift the fish out carefully onto a tray and let it cool for 5 minutes so you can handle it safely. Strain the broth through a fine sieve into a clean pot, pressing lightly on the vegetables for flavor, then discard the bay leaves and any shrimp shells.

8. 8

   Pick the fish meat from the bones and skin, keeping the pieces fairly large, and check meticulously for pin bones. Return the strained broth to a gentle simmer, add the shrimp meat, and cook for 2 minutes until just pink and tender.

9. 9

   Add the fish pieces back to the pot along with parsley, dill, and oregano, and warm for 1 minute without boiling. Turn off the heat, stir in the lemon juice, and rest the soup for 5 minutes so the flavors round out and the herbs stay bright.