Fishermans Soup

Ingredients

• 1kg scorpion fish (skorpios), cleaned and cut into chunks (heads and bones reserved)
• Alternative fish options if scorpion fish unavailable:
• Use a mix of: monkfish, gurnard, red mullet, sea bass, sea bream, John Dory, or any firm white rockfish
• Always include heads and bones for the stock - this is essential for authentic flavour
• 500g mixed rockfish (red mullet, sea bream, or John Dory), cleaned and cut into chunks
• 300g mussels or clams, scrubbed and debearded (optional)
• 3 large potatoes, peeled and cut into thick rounds
• 2 large onions, roughly chopped
• 3 celery stalks with leaves, roughly chopped
• 2 carrots, roughly chopped
• 4 ripe tomatoes, roughly chopped
• 6 cloves garlic, crushed
• 2 bay leaves
• 150ml extra virgin olive oil
• Juice of 2 lemons
• 2 litres water
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• To serve:
• Crusty bread
• Extra lemon wedges
• Extra virgin olive oil

Method

1. If using whole fish, ask your fishmonger to clean them and reserve the heads and bones for the stock. Scorpion fish (skorpios) is the traditional base for authentic kakavia - its flesh is sweet and gelatinous, creating a rich broth. However, if unavailable, use any combination of firm white rockfish such as monkfish, gurnard, red mullet, sea bass, sea bream, or John Dory. The key is using fish heads and bones to create a flavourful stock.

2. In a large, heavy-based pot, heat half the olive oil over medium heat. Add the onions, celery, and carrots. Cook gently for 10 minutes until softened but not browned.

3. Add the fish heads and bones (if using), tomatoes, garlic, and bay leaves. Stir for 2-3 minutes.

4. Pour in the water and bring to a boil. Reduce heat and simmer gently for 30 minutes to create a flavourful fish stock. Skim off any foam that rises to the surface.

5. Strain the stock through a fine sieve, pressing down on the solids to extract maximum flavour. Discard the solids and return the clear stock to the pot.

6. Bring the stock back to a gentle simmer. Add the potato rounds and cook for 10 minutes until they're starting to soften.

7. Season the stock generously with salt and pepper. The broth should be well-seasoned and flavourful on its own.

8. Add the fish chunks, starting with firmer fish first (monkfish, scorpion fish) and adding more delicate fish (red mullet, sea bream) after 3-4 minutes. Simmer gently for 5-7 minutes total. If using mussels or clams, add them in the last 3-4 minutes until they open.

9. The fish should be just cooked through but not falling apart. Be gentle - don't stir vigorously or the fish will break up.

10. Remove from heat and stir in the remaining olive oil and lemon juice. Taste and adjust seasoning. Ladle the soup into bowls, ensuring each person gets fish, potatoes, and plenty of broth. Garnish with fresh parsley and serve immediately with crusty bread, extra lemon wedges, and a drizzle of good olive oil. Kakavia is named after the pot fishermen cooked it in on their boats - it's Greece's answer to bouillabaisse, rustic and deeply satisfying. The soup is only as good as the fish you use, so choose the freshest available.