25-Min Greek Fish Soup with Crispy Bread
Kakavia is a rustic Greek fisherman's soup loaded with seafood in a bright tomato broth. Simmered in one pot and served with crusty bread, fresh herbs, and a squeeze of lemon.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) canned diced tomatoes
- 3 cups fish or vegetable broth
- 1 lb mixed seafood (cod, shrimp, mussels)
- 1 whole lemon
- ¼ cup fresh dill and parsley, chopped
- 4 slices crusty bread, sliced
Instructions
- 1
Heat olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and sauté until softened and translucent, 4–5 minutes.
- 3
Stir in minced garlic and cook until fragrant, 30 seconds, then add canned tomatoes.
- 4
Pour in broth and bring to a simmer, then add seafood in a single layer.
- 5
Simmer uncovered until fish is opaque and mussels open, 6–8 minutes; discard any unopened shells.
- 6
Squeeze lemon juice into the pot, stir in fresh herbs, and taste for salt and pepper.
- 7
Serve in bowls with sliced bread on the side for soaking up the broth.
Tools you’ll need
- large heavy-bottomed pot (6+ quart)
- wooden spoon
- measuring cups
- cutting board and knife
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