Dinner · 45 min · greek

Kakavia

Dinner decisions, handled: Kakavia pairs mixed white fish with potatoes for a 45-minute Greek dinner. It is weeknight cooking that still hits your targets — 53 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Mixed white fish
• 3 Potatoes
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 1/3 cup Olive oil
• 2 Lemon
• 1 pinch Saffron

Steps

1. Layer the vegetables in a pot with water, olive oil, and saffron; simmer 15 minutes until nearly tender.
2. Lay the fish over the vegetables — firm pieces first, delicate ones last.
3. Simmer gently 12 minutes without stirring; the fish poaches in the fragrant broth.
4. Season with salt and lemon juice; kakavia should taste cleanly of the sea.
5. Ladle into deep bowls, giving each serving fish, vegetables, and plenty of broth.
6. Serve with bread for sopping; the fisherman’s soup, made from the day’s unsellable catch, elevated by simplicity.
7. The broth should be golden from saffron and olive oil, never cloudy.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes