Greek Fisherman's Soup: Kakavia

Ingredients

• 2 pounds whole white fish (red snapper, cod, monkfish…), scaled and cleaned
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 celery stalk, diced
• 2 garlic cloves, grated
• 3 potatoes, peeled and diced
• 1 (15-ounce) canned tomatoes, pureed
• Salt and pepper, to taste
• Lemon wedges, for serving
• 2 tablespoons fresh chopped parsley
• 7-8 cups of water

Instructions

1. 1

   Place the water and fish into a pot...: Place the water and fish into a pot and season lightly with salt. Bring to a boil then simmer for 20 minutes.

2. 2

   Transfer the fish to a platter and strain...: Transfer the fish to a platter and strain the broth to catch any fish bones. Discard the bones.

3. 3

   Wipe down the pot and add the onion,...: Wipe down the pot and add the onion, olive oil, and celery to the pot. Cook over medium heat until soft. Add the garlic and warm through.

4. 4

   Add the potatoes and season with salt and...: Add the potatoes and season with salt and pepper.

5. 5

   Add the pureed tomato and cook over medium-low...: Add the pureed tomato and cook over medium-low heat for 10 minutes.

6. 6

   Add the stock and bring to a boil....: Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender.

7. 7

   Carefully remove the bones and skin from the...: Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and add them to the soup.

8. 8

   Taste and adjust the seasoning if needed.

9. 9

   Garnish with parsley and serve with lemon wedges...: Garnish with parsley and serve with lemon wedges and toasted bread. Enjoy!