20-Min Greek Fisherman's Broth
Kakavia is a rustic Greek seafood soup built on tomato broth with white fish and shrimp. This weeknight version skips the long simmer — just a bright, briny bowl ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 32g
Ingredients
- 1 lb white fish fillets (cod, halibut, or sea bass)
- ½ lb large shrimp, peeled and deveined
- 1 can (14 oz) canned crushed tomatoes
- 4 cups fish or seafood stock
- 1 whole lemon (zested + juiced)
- ½ cup Kalamata olives, halved
- 2 tbsp fresh oregano or parsley (chopped)
Instructions
- 1
Bring stock to a boil in a large pot over medium-high heat.
- 2
Add tomatoes, lemon zest, salt, and pepper. Simmer 5 minutes until flavors meld.
- 3
Cut fish into 2-inch chunks. Add to pot and simmer 4 minutes without stirring.
- 4
Add shrimp and olives. Simmer until shrimp turns opaque and fish flakes easily, 3 minutes.
- 5
Squeeze lemon juice into pot. Taste and season with salt and pepper.
- 6
Ladle into bowls. Garnish with fresh oregano or parsley. Serve hot.
Tools you’ll need
- large pot (6+ quart capacity)
- cutting board
- chef's knife
- wooden spoon
- ladle
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