Recipe for Psarosoupa Kakavia – Greek Style Fish Soup
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Seafood is plentiful in Greece, especially in the coastal areas. Since much of Greece is either directly by the coast or close to it, this means that the cuisine in the country is filled with seafood dishes. Psarosoupa Kakavia is one of those dishes. You can add other fish, such as shrimp, mussels, and octopus, if desired. Just reduce the amount of whitefish accordingly.
Psarosoupa Kakavia Recipe Ingredients:
- 1/4 cup Greek olive oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 2 large celery stalks, chopped
- 1 large carrot, peeled and chopped
- 1 large can diced tomatoes (28 ounces)
- 1/2 cup tomato sauce
- 5 cups water
- 1/2 cup dry red wine
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 1/2 pounds whitefish, filleted, skinned, and cut into pieces
Pour the olive oil into a large pot and set the heat to medium. Add the onions and saute for five minutes, or until the onions soften. Add the garlic and saute for another minute. Add the celery and carrot and saute for another two minutes.
Stir in the diced tomatoes, tomato sauce, water, wine, salt, pepper, and bay leaf. Cover the pot and bring to a boil over medium-high heat. Reduce heat to low and simmer for one hour. Add the fish and cook over medium-low heat for twenty minutes.
This post was written by GreekBoston.com