Kakavia (soup)

Kakavia (κακαβιά) is a traditional Greek fish soup, often described as a fisherman's stew. Its origins are linked to the ancient practice of fishermen using the smaller, less marketable fish they caught during the day to create a nourishing meal. As such, the precise recipe varies significantly depending on the region, the available catch, and the cook's preferences.

While variations abound, kakavia generally includes a variety of small fish (often including bony fish), vegetables such as onions, tomatoes, carrots, and potatoes, olive oil, and seasonings like salt, pepper, and herbs (parsley, celery leaves, and thyme are common). The soup is typically cooked until the fish is tender and the vegetables have softened. The resulting broth is considered the most important part of the dish. Some recipes also include rice or pasta.

Kakavia is similar to other Mediterranean fish stews like bouillabaisse (France) and cioppino (Italy), reflecting the shared culinary traditions of the region. While bouillabaisse often features more expensive and specific fish varieties, kakavia typically utilizes the more affordable and readily available options.

The soup is usually served hot and may be accompanied by crusty bread for dipping in the broth. In some versions, the fish is served separately from the broth, allowing diners to enjoy both elements of the dish.