Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Kakavia

Kakavia: Ancient Greek fisherman’s soup, evolved with time, now includes potatoes and a variety of fish, often made with larger fish.

plate with Greek ‘Kakavia’ means soup with boiled onions

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.

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