Ingredients with Measurements:
- 1 lb. fresh fish fillets (such as cod or halibut)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, sliced
- 2 tomatoes, chopped
- 4 cups fish or vegetable stock
- 1/2 cup white wine
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add sliced fennel and sauté for another 2-3 minutes until slightly softened.
3. Add chopped tomatoes, fish or vegetable stock, white wine, and dried oregano. Bring to a boil.
4. Reduce heat to low and let simmer for 10-15 minutes until the vegetables are tender.
5. Add the fish fillets to the pot and let cook for 5-7 minutes until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used instead of cod or halibut
- Chicken or vegetable stock can be used instead of fish stock
- Red or yellow onion can be used instead of white onion
Variations:
- Add chopped potatoes or carrots for a heartier soup
- Use fresh oregano instead of dried oregano
- Add a pinch of red pepper flakes for a spicy kick
Tips and tricks:
- Be sure to chop the vegetables into bite-sized pieces for even cooking
- Use a wooden spoon to stir the soup to avoid breaking up the fish fillets
- Taste and adjust seasoning as needed
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or a drizzle of olive oil
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a simple green salad
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. If it's too thick, add more stock or water.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Kakavia is a traditional Greek fish soup that dates back to ancient times. It was originally made by fishermen using the catch of the day and whatever vegetables they had on hand.
Flavor profiles:
This soup is savory and slightly sweet from the fennel, with a hint of acidity from the tomatoes.
Serving suggestions:
Serve as a main course for a light and healthy meal.
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Region: Greek