Best 2 Kakkavi Greek Fish Chowder Recipes

Kakkavi is a traditional fish stew or chowder from Greece. Typically prepared using monkfish, hake or cod and various vegetables, it draws inspiration from Mediterranean cuisine. Along with the fish, it is common to use tomatoes, onions, peppers, and potatoes as primary components. This stew is renowned for its robust flavors, which are achieved by simmering the ingredients in a flavorful broth infused with the natural seasonings from the fish, vegetables, and herbs. Kakkavi is often served with a side of crusty bread to soak up the rich broth and is considered a comforting and delicious dish enjoyed all across the country.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK FISH CHOWDER (KAKKAVI)

Greek Fish Chowder (Kakkavi) image

This comes from a Frugal Gourmet cookbook. I'm posting it for ZWT 6. Greece Note: Add up to 1/2 lb. of your choice of shellfish.

Provided by CJAY8248

Categories Chowders

Time 1h15m

Yield 1 soup pot, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
3 medium yellow onions, peeled and chopped
2 garlic cloves, chopped fine
2 (1 lb) cans peeled tomatoes, coarsely chopped
4 celery ribs, chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup dry red wine
4 cups water
1 lb whitefish boneless fillets
clam, rinsed
mussels, scrubbed clean and rinsed
crab
scallops
shrimp
squid, cleaned and cut into 1/2-inch circles

Steps:

Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
Serve in bowls with hearty bread and a salad.

KAKKAVI - GREEK FISH CHOWDER

Kakkavi - Greek Fish Chowder image

Posted here for play in CQ3 - Greece. Another of Roulas recipes. This is a very very tasty chowder. Roula serves it with a beautiful Greek salad, homemade pita and fresh fruit.

Provided by Baby Kato

Categories Chowders

Time 1h15m

Number Of Ingredients 18

Ingredients

1⁄4 cup olive oil
3 medium yellow onions, peeled and chopped
2 garlic cloves, chopped fine
2 (1 lb) cans peeled tomatoes, coarsely chopped
4 celery ribs, chopped
2 teaspoons salt
1⁄8 teaspoon cayenne pepper
1 bay leaf
1⁄2 cup dry red wine
4 cups water
1 lb whitefish boneless fillets
YOUR CHOICE - PICK 1/2 LB OF SEAFOOD
clam, rinsed
mussels, scrubbed clean and rinsed
crab
scallops
shrimp
squid, cleaned and cut into 1/2-inch circles

Steps:

1. Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes.
2. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
3. Add the fish and shellfish in the order given. This allows the ingredients time to cook. The clams will take longer than the squid.

Tips:

Use fresh, high-quality ingredients: The fresher the fish and vegetables, the better your kakkavia will taste.
Don't be afraid to experiment with different types of fish: Traditional kakkavia is made with a variety of fish, so feel free to use whatever is available or that you enjoy.
Use a variety of vegetables: The more vegetables you add, the more flavorful your kakkavia will be.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it or it will become tough.
Garnish with fresh herbs: Fresh herbs like parsley, dill, and oregano add a nice finishing touch to kakkavia.

Conclusion:

Kakkavia is a delicious and versatile Greek fish stew that can be enjoyed all year round. With its simple ingredients and easy preparation, it's a great dish for busy weeknights or special occasions. Whether you're a seafood lover or just looking for a new and flavorful dish to try, kakkavia is sure to please. Give it a try today and let us know how you like it!