Kakavia (Greek Fisherman Soup)

 

I was so happy with the last three versions of bouillabaisse (Vietnamese, French, American) I’d made, I decided to make a Greek version (although they don’t call it bouillabaisse, for obvious reasons).

The concept is similar to Cioppino; they’re both fisherman’s stews. Kakavia is similar to French Bouillabaisse as it has fennel and saffron in it. It’s also similar to American Bouillabaisse as it has thyme and bay leaves. Some recipes use tomatoes and some use lemon juice. I went with lemon juice as I felt it’s more Greek. Essentially this was a hybrid adaptation of several Kakavia recipes. I don’t usually cook with potatoes, but I think potato went really well in the soup.

• 2 tblsp olive oil
• 1 shallot, thinly sliced
• 1 tblsp minced garlic
• 1 small fennel, thinly sliced
• 1 leek, thinly sliced
• 8 oz clam juice
• 1/4 cup cooking wine
• 2-3 sprigs thyme
• 2-3 bay leaves
• 1 tsp saffron
• mixed seafood (I used shrimp, scallop, cod, small clams, squid, octopus)
• salt and freshly ground black pepper to taste
• 4 small new potatoes, cooked (I used canned) and diced
• 1/8 cup freshly squeezed lemon juice
• chopped parsley for garnish

1. Heat olive oil over medium heat. Sauté shallot until soft. Add garlic and sauté for another minute.
2. Add fennel and leek and cook until soft.
3. Add clam juice, cooking wine, thyme, bay leaves, and saffron. Simmer for 15 minutes. Fish out the thyme and bay leaves.
4. Add mixed seafood and simmer until the seafood is cooked.
5. Add salt and pepper to taste.
6. Add potatoes and lemon juice to heat through.
7. Ladle into serving bowls and garnish with chopped parsley.