25-Min Kakavia — Greek Seafood Broth
A vibrant, brothy seafood stew with white fish, shrimp, and tomato simmered in olive oil and white wine. Garlic, oregano, and a squeeze of lemon make it feel like the Greek coast in a bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 38g
Ingredients
- ¾ lb white fish fillets (halibut, sea bass, or cod)
- ½ lb shrimp, peeled and deveined
- 1 can (14 oz) canned diced tomatoes
- ¾ cup dry white wine
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 whole lemon
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook until translucent, stirring often, about 3 minutes.
- 3
Stir in minced garlic, cooking for 30 seconds until fragrant — don't let it brown.
- 4
Pour in white wine, scraping up any browned bits, then add canned tomatoes with juice and oregano.
- 5
Bring to a gentle boil, then slide in fish fillets and shrimp. Simmer uncovered for 6–8 minutes until fish flakes easily and shrimp turn opaque.
- 6
Squeeze half a lemon into the pot, season with salt and pepper, then ladle into bowls and serve hot.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon or silicone spatula
- ladle
- cutting board and knife
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