Kakavia

Kakavia is a traditional fisherman's soup. In its original form, it was a humble dish, usually made with small fish that was left of the daily catch.  The additional ingredients would include anything that was on hand, usually onions, potatoes, olive oil, and seasonings.

It is said that the fishermen also used to add a small amount of seawater to the soup. The name of the dish stems from kakavi, the pot in which it was traditionally cooked. Modern interpretations of the dish don't necessarily use the smallest and the cheapest fish varieties as it was done in the early days, but the recipes are still versatile and may even include shellfish, crustaceans, different herbs, and vegetables such as tomatoes, carrots, or celery.

The fish in kakavia should always be cooked whole, and the soup is usually served with lemon on the side. A slightly different version that traditionally uses more vegetables is known as psarosoupa.