Kakavia

Name: Kakavia
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1/2 cup extra virgin olive oil; 1 large yellow onion, chopped; 1 medium leek, sliced; 2 medium carrots, sliced; 1 lb Yukon Gold potatoes, cubed; 6 cups water; 1.5 tsp kosher salt; 1/2 tsp black pepper, ground; 1.5 lbs cod fillets, cubed; 1/3 cup lemon juice

A traditional Greek fishermen's soup featuring tender white fish simmered with potatoes, aromatics, olive oil, and fresh lemon.

55 minEasyServes 4410 cal/serving

GreekSoupStovetopPescatarianMediterraneanHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1/2 cup extra virgin olive oil
1 large yellow onion, chopped
1 medium leek, sliced
2 medium carrots, sliced
1 lb Yukon Gold potatoes, cubed
6 cups water
1.5 tsp kosher salt
1/2 tsp black pepper, ground
1.5 lbs cod fillets, cubed
1/3 cup lemon juice

Instructions

1

Heat 1/2 cup extra virgin olive oil in a large pot over medium heat.
2

Add 1 large chopped yellow onion, 1 medium sliced leek, and 2 medium sliced carrots, sautéing for 8 minutes until softened.
3

Add 1 lb cubed Yukon Gold potatoes, 6 cups water, 1.5 tsp kosher salt, and 1/2 tsp ground black pepper, bringing the broth to a boil.
4

Reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
5

Place 1.5 lbs cubed cod fillets into the pot, cover, and cook for 8 to 10 minutes until fish flaking easily reaches an internal temperature of 145 degrees F.
6

Remove from heat, stir in 1/3 cup lemon juice, and let rest for 5 minutes before serving.

Questions

How long does Kakavia keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kakavia?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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