Greek Fish Chowder Kakkavi
Dive into the rich, coastal flavors of Greece with this hearty Greek Fish Chowder, or Kakkavi, a traditional fisherman's stew brimming with Mediterranean charm. This soul-warming dish combines tender white fish, succulent shrimp, and briny mussels with a medley of aromatic vegetables like leeks, carrots, and celery, all simmered in a robust fish stock infused with thyme, oregano, and a hint of tomato paste. The addition of baby potatoes makes it satisfying and hearty, while a finishing splash of lemon juice and fresh parsley brightens the flavors beautifully. Ready in under an hour, this one-pot wonder is perfect for a wholesome family meal or an impressive dinner party centerpiece. Pair it with crusty bread or Greek rusks for an authentic touch to soak up every drop of this flavorful seafood broth.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 pieces leeks, white and light green parts only, thinly sliced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 cups baby potatoes, quartered
- 2 tablespoons tomato paste
- 6 cups fish stock
- 1 piece bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 1.5 pounds white fish fillets (e.g., cod, sea bass, or snapper), cut into bite-sized pieces
- 0.5 pounds shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic, leeks, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
Add the baby potatoes and tomato paste. Stir well to coat the vegetables with the paste, and cook for 2 more minutes.
Pour in the fish stock, then add the bay leaf, oregano, and thyme. Bring the mixture to a gentle simmer over medium heat.
Cover the pot and let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Gently lower the white fish pieces into the soup, followed by the shrimp and mussels. Cover the pot again and simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
Season the chowder with lemon juice, salt, and black pepper to taste.
Ladle the chowder into bowls and garnish with fresh parsley before serving.
Serve warm with crusty bread or traditional Greek rusks on the side for dipping.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
