Kakavia Recipe

Prepare fish and shells

Rinse the fish pieces and any additional fish/shellfish. Pat dry and refrigerate until needed. Reserve bones/heads or shells for stock preparation.

Make a quick fish stock: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the fish bones/heads or shellfish shells and sauté for 3–4 minutes until fragrant. Add 1200 ml cold water and bring to a gentle simmer. Skim any foam that rises. Add one bay leaf and one thyme sprig. Simmer gently for 20 minutes. Strain the stock through a fine-mesh sieve into a clean pot, discarding solids. Return the strained stock to the pot and keep warm.

In a separate large, heavy-bottomed pot or wide sauté pan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion, leek, celery, carrot and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in the diced fresh tomato (or canned diced) and cook 2–3 minutes to break it down.

Add the tomato passata and red pepper flakes (if using). Stir to combine and let simmer for 2 minutes to develop flavors.

Pour in the dry white wine and cook for 1–2 minutes to reduce slightly and burn off alcohol.

Carefully add the warm fish stock to the aromatics pot. Stir in the cubed potatoes, saffron threads (if using), remaining thyme sprig, and 1 tsp of salt (adjust later). Bring to a gentle simmer and cook until potatoes are nearly tender, about 10–12 minutes.

Taste the broth and adjust seasoning with additional salt and freshly ground black pepper as needed. If the broth is too intense, add up to 100 ml water.

Add the prepared fish pieces and any additional oil-rich fish or peeled shrimp in a single layer. Gently simmer (do not boil) until the fish is opaque and cooked through, about 4–6 minutes depending on thickness. Avoid stirring vigorously to keep the pieces intact.

Turn off the heat. Stir in the chopped parsley and drizzle 1 tablespoon good-quality olive oil into the pot. Let rest for 1–2 minutes to marry flavors.

Ladle the kakavia into warmed bowls, ensuring each bowl gets a mix of broth, fish and vegetables. Serve immediately with lemon wedges on the side for squeezing over and crusty bread for dipping.

Optional: Garnish with extra chopped parsley and a light grinding of black pepper.