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Seafood Recipe
A flavourful fish soup.

Credits: Eat Greek Tonight

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Kakavia Ingredients
Order Quantity Ingredient Alternative Notes
1 Whole Egg ( Whole )   Lightly beaten 
2 lb Fish   1/2 small, 1/2 large, gutted and scaled 
1 Cup Oil ( Olive )    
3 Medium Onions ( White )   Sliced 
1 Pinch Pepper   To taste 
1 Pinch Salt   To taste 
3 Medium Tomatoes   Sliced 
Kakavia Directions
Put the smaller fish in a pot with enough water to cover them to boil.

Add the olive oil, the sliced onions and the sliced tomatoes.

After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed.

Return to the heat and now add the larger pieces of fish to it.

Add water to cover.

After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins.

Take a full egg and mix it with a fork.

Add a little bit of the water from the soup and keep on mixing.

Add a small cupful of cooled soup to the egg mixture.

Once again add it to the soup pot and add the lemon juice.

Heat the soup before serving, but not too much, otherwise the fish will be over cooked

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