20-Min Kakavia (Greek Seafood Stew)
A bright, garlicky Greek seafood soup built in one pot with shrimp, mussels, and white fish simmered in tomato broth. Ready in 20 minutes and tastes like you spent hours on it.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb white fish fillets (halibut, cod, or sea bass), cut into bite-sized chunks
- ¾ lb mussels, cleaned and debearded
- 1 can (14 oz) canned crushed tomatoes
- ½ cup dry white wine
- 1 whole lemon (juiced)
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 4 minced garlic cloves and sauté 30 seconds until fragrant.
- 2
Pour in the crushed tomatoes and white wine. Season with salt and pepper. Bring to a simmer, 2 minutes.
- 3
Add the fish chunks and shrimp. Simmer 3 minutes until shrimp starts to turn pink.
- 4
Add the mussels and stir gently. Cover and cook 3–4 minutes until all mussel shells open; discard any that don't.
- 5
Squeeze lemon juice into the pot. Taste and adjust salt and pepper.
- 6
Ladle into bowls and garnish with fresh parsley. Serve immediately with crusty bread.
Tools you’ll need
- large pot (5–6 quart)
- wooden spoon
- ladle
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
