Aegean Fisherman's Seafood Broth — Kakavia
A rich Aegean fisherman's broth of white fish, shellfish, and vegetables slow-simmered in olive oil and white wine.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube potatoes into 2cm pieces. Roughly chop tomatoes. Finely slice onions and celery. Cut carrots into rounds. Slice garlic. Cut fish into large chunks. Leave prawns shell-on. Measure wine, stock, lemon juice, and chop parsley.
Saute
Heat 6 tbsp olive oil in a wide pot over medium heat. Add onions, celery, carrots; cook 5–6 minutes until translucent. Add garlic, cook 1 minute until fragrant.
Reduce
Pour in white wine, simmer 2 minutes until reduced by half. Observe liquid reduce and smell the aroma deepen.
Simmer 1
Add tomatoes, potatoes, bay leaves, peppercorns, salt, and 1000ml stock. Bring to a boil, then reduce to steady simmer. Cook 15 minutes until potatoes are just tender when pierced with a fork.
Simmer 2
Gently add fish chunks and prawns, stir carefully. Simmer 6–8 minutes until fish turns opaque and prawns turn bright pink. Check doneness by flaking fish with a fork.
Finish
Stir in lemon juice and chopped parsley. Taste and adjust seasoning if needed. Ladle into deep bowls and serve with crusty bread alongside.
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