This Greek fish soup recipe is a complete 2 course meal, that is very popular in Greece as well as many other Mediterranean countries. It has a subtle, delicate, flavour, sweet tasting fish with a flavoursome soup. It is the best comfort food, especially when you're feeling ill and need picking up.
There is not one "true" recipe for this dish. There are many variations from all areas of Greece.
In Greece this dish is called Kakavia, although it's often referred to as Psara Soupa which literally means Fish Soup.
Kakavia is named after the 3 legged cooking pot that was used to prepare this dish. It was taken along on fishing expeditions by the ancient Greeks to cook their meals whilst away from home.
Most of the Mediterranean bordering countries have their own fish soup recipe - the French have bouillabaisse, the Italian and Spanish also have their own recipes, and although each country claims theirs to be the original, considering they all relied heavily on fishing it is hardly surprising that they all created a fish soup recipe.
You can imagine though, the ancient Greeks creating a simple soup out of the fish that had been caught that day!
You can use any type of firm white fish that doesn't crumble easily, such as snapper, monkfish, rascasse or John Dory. Use different types of fish to add flavour to the soup.
1kg / 2 1/4 lb smallish whole fish, scaled, cleaned and gutted
To Serve You can either serve the fish and vegetables on one plate and serve the soup separately in a bowl. Alternatively, place the fish and vegetables in a bowl and pour the soup over the fish. Serve with plenty of fresh, crusty bread!
Variations to this fish soup recipe
Serve as above suggestions.
Variations to Fish Soup Recipe
A slightly different version is to use tomatoes in the stock.
You would not use the Avgolemono Sauce with this variety.
Check out our other Greek Soup Recipes
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