Greek fisherman’s soup (Kakavia)

Tips

• Clean and rinse the fish thoroughly. Salt them inside and out and leave them to drain in a colander.
• Do not sauté anything. Put all the ingredients directly into the pot and add the olive oil only at the end of cooking.
• Do not cover the pot completely, as the strong fish aroma will intensify. Keep it partially covered.
• Do not use too much water. The liquids should be minimal, and the heat should be strong.
• Onions go in whole, scored in a cross. Potatoes are cut in half. Optionally, add a tomato, also scored.
• When the onions break down, the kakavia is nearly ready.
• Always add olive oil and lemon juice at the end of cooking. This thickens the soup and preserves its full flavor and aroma.
• Never use hot water for boiling. Never stir with a spoon. Shake the pot by the handles to avoid breaking up the fish.
• Traditional kakavia does not include herbs. In island households, sometimes a tomato, a little celery, or carrots are added.
• When using small rockfish, place them in cheesecloth and lay them on top of the larger fish. At the end of cooking, squeeze the cheesecloth well to release its flavor, then discard.
• To check if the fish is cooked, slide a knife between the fillets near the head. If the flesh comes away easily, it is ready. A fish of about 1.5 kg needs 30 minutes of boiling, while smaller ones need about 20 minutes.
• Traditionally, kakavia is made with whatever the sea provides, as long as it is very fresh. The basic ingredients are plenty of onions, potatoes, olive oil, and lemon.
• The best fish for a rich kakavia are small rockfish. Though small, their flavor is exceptional. Commonly used varieties include hulutsa, lichnos, perch, hanos, gylios, small groupers, young dentex, lobster, and crabs, as well as fish like weeverfish, John Dory, stargazer, and scorpionfish.