In ancient times, a small ship or hospitable shore must have been the birthplace of the first fisherman’s soup. Called kakavia from the word kakavi, the name in ancient Greek for a large pot in which fish along with olive oil and onions were boiled. Much later, after Columbus’ voyage to America, potatoes were added. The smaller and more bone-filled the fish, the tastier the kakavia becomes.
Nowadays, of course, kakavia has become a variety of ordinary fish soup, often supplemented by fish-heads or the meat of larger fish. For this purpose, golden groupers, white groupers, dusky groupers or cods are the most suitable.
