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Try SavoraGourmet Kakavia: The Fisherman's Soul
Experience the heart of Greek island cuisine with this elevated version of Kakavia, the traditional fisherman's soup. We'll create a rich, gelatinous broth from a variety of small rockfish, then gently poach delicate fillets of red snapper or grouper in the flavorful liquid. The finishing touch? A luscious emulsification of lemon and premium olive oil, creating a natural, creamy 'avgolemono' effect that will tantalize your taste buds.
Ingredients
- Small rockfish (variety)2 lbs
- Red snapper or grouper fillets1 lb
- Lemon1
- Extra virgin olive oil1/2 cup
- Onion1 medium
- Carrots2 medium
- Celery stalks2
- Garlic cloves3
- Bay leaf1
- Dried oregano1 tsp
- to taste Salt
- to taste Black pepper
- Water8 cups
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Learn MoreMethod
Prepare the fish: Gut and clean the rockfish. If using whole red snapper or grouper, fillet it, reserving the bones. Cut the fillets into serving-sized portions and set aside in the refrigerator.
Make the broth: In a large pot or Dutch oven, combine the rockfish (and fish bones, if using), onion, carrots, celery, garlic, bay leaf, oregano, salt, pepper, and water. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or up to 3 hours, allowing the broth to develop a rich flavor and gelatinous texture. Skim off any foam or impurities that rise to the surface.
Strain the broth: Strain the broth through a fine-mesh sieve lined with cheesecloth, discarding the solids. Return the strained broth to the pot.
Poach the fish: Gently place the red snapper or grouper fillets into the simmering broth. Poach for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook.
Emulsify the broth: Remove the pot from the heat. In a small bowl, whisk together the juice of one lemon and the extra virgin olive oil. Slowly drizzle the lemon-olive oil mixture into the broth, whisking constantly to emulsify. The broth should become slightly creamy and opaque.
Serve: Ladle the Kakavia into bowls, ensuring each serving includes a portion of the poached fish. Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh oregano, if desired. Serve immediately.
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