Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz.)
- 4 cups fish or vegetable broth
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the carrots, celery, and red bell pepper, and sauté for another 5 minutes until the vegetables start to soften.
4. Add the diced tomatoes, fish or vegetable broth, dried oregano, dried thyme, paprika, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
6. Add the fish fillets to the soup and let them cook for 5-7 minutes until they are cooked through.
7. Stir in the chopped fresh parsley, and adjust the seasoning to taste.
8. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium-high heat for sautéing, and low heat for simmering.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 14g
Protein: 16g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Any white fish fillets can be used, such as cod, haddock, or tilapia.
- Fresh tomatoes can be used instead of canned tomatoes.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add other seafood, such as shrimp or scallops, to the soup.
- Use different vegetables, such as zucchini or fennel.
- Add a can of chickpeas or white beans for extra protein and fiber.
Tips and tricks:
- Use a firm white fish that won't fall apart in the soup.
- Don't overcook the fish, as it will become tough and rubbery.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Crusty bread
Pairings:
- Crusty bread
- Green salad
- White wine
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kakavia is a traditional Greek fish soup that is typically made with whatever fish is available, along with vegetables and herbs.
Flavor profiles:
This spicy fish soup is savory, slightly sweet, and has a kick of heat from the cayenne pepper.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Greek