KAKAVIA (traditional Greek fish soup)

The fruits of the sea, direct to your bowl…

By Marianna Leivaditaki, chef

4-6 servings

• 1 kg medium-size potatoes, peeled and quartered
• 1 turbot approximately 1.5 kg in weight, cleaned and cut into five parts, together with its head
• 300 g tomatoes, chopped
• Salt
• 400 ml extra virgin olive oil
• 600 ml water
• Juice of 2 large lemons

In the bottom of a large pot, lay down the potatoes in a layer. Cover with the fish, followed by the tomatoes, plenty of salt, the olive oil, and the water. Add just enough water to partially cover the fish. Place the pot over high heat and let come to a boil. Once boiling, cover and let boil for 20 more minutes. If necessary, shake the pot but avoid stirring with a spoon. Check the potatoes to see if they have softened before removing the pot from the heat. Add the lemon juice and shake the pot a final time. Let the soup sit for 15 minutes before serving. To serve, transfer the fish to a platter. Serve the soup and potatoes into bowls. On Crete, barley rusks make an ideal pairing for this soup.