Ingredients with Measurements:
- 1 lb. fresh mussels, scrubbed and debearded
- 1 lb. mixed seafood (shrimp, squid, and fish), cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups fish stock
- 1/2 cup white wine
- 2 bay leaves
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup extra-virgin olive oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
2. Add the diced tomatoes, fish stock, white wine, bay leaves, and dried oregano. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
3. Add the mixed seafood and mussels to the pot. Cover and cook until the mussels have opened and the seafood is cooked through, about 5-7 minutes.
4. Remove the bay leaves and discard. Season the soup with salt and pepper to taste.
5. Ladle the soup into bowls and sprinkle with chopped parsley and dill.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- You can use any type of seafood you prefer, such as scallops or clams.
- If you don't have white wine, you can use chicken or vegetable broth instead.
Variations:
- Add chopped potatoes or sweet potatoes to the soup for a heartier meal.
- Use canned clams instead of mussels.
- Add a pinch of saffron to the soup for a more complex flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve the soup with crusty bread for dipping.
- You can make the soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, lemon wedges, crusty bread
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly clean and scrub the mussels before cooking.
- Discard any mussels that do not open during cooking.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Kakavia is a traditional Greek fish soup that has been enjoyed for centuries. It is typically made with a variety of fish and seafood, as well as vegetables and herbs.
Flavor profiles:
This soup is savory and flavorful, with a hint of sweetness from the vegetables and a briny taste from the seafood.
Serving suggestions:
Serve the soup as a main course with crusty bread and a green salad on the side.
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Region: Greek