Kakavia

Kakavia is a soup Greek fishermen prepare on their boats to feed the crew using the day’s catch. This delicious recipe, gluten and dairy-free, will have you saying ‘good soup’. This recipe is featured in Gluten-free Mediterranean by Helen Tzouganatos.

DF, GF | SERVES 4

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 large carrots, sliced diagonally
2 celery stalks, sliced diagonally
sea salt flakes and freshly ground black pepper
1 tablespoon tomato paste
1 large all-purpose potato (such as sebago), peeled and cut into 3 cm cubes
2 tomatoes, grated, skin discarded
12 mussels, cleaned and debearded
juice of 1 small lemon
finely chopped flat-leaf parsley leaves and lemon wedges, to serve

FISH STOCK
1 whole snapper (roughly 1.4 kg), scaled, cleaned and cut into 3 pieces
2 garlic cloves, bashed and peeled
3 fresh bay leaves
pinch of saffron threads
2 teaspoons sea salt flakes
10 black peppercorns

To make the fish stock, place the snapper in a stockpot and add 1.5 litres of water, the garlic, bay leaves, saffron, salt and peppercorns. Cover and simmer over low heat for 30 minutes. Remove the snapper to a shallow bowl and strain the murky stock into a large bowl, discarding the solids.

Heat the olive oil in a large saucepan over low heat. Add the onion, carrot, celery and a pinch of salt and sauté, stirring occasionally, for 10 minutes to soften the vegetables. Stir in the tomato paste and cook for 1 minute. Add the potato, tomato and strained fish stock and bring to a boil. Reduce the heat to low, cover and simmer for ­ minutes. Add the mussels and simmer for 4–5 minutes or until they have opened (discard any that do not open). Using a slotted spoon, scoop out 1–2 cups of vegetables and blitz in a food processor to form a puree (the more vegetables in your puree the thicker your soup will be). Return the puree to the pan and stir to combine and add body to the soup. Take off the heat and squeeze in the lemon juice. Taste and adjust the seasoning with more salt as required.

Remove the snapper flesh from the bones and divide equally among serving bowls. Pour in the soup, season with a little black pepper, scatter on some parsley and serve with lemon wedges.

From Gluten-free Mediterranean by Helen Tzouganatos

Growing up in Sydney’s multicultural inner west, I was surrounded by migrants from various countries spanning the Mediterranean. My Lebanese neighbours taught me the secret to the best mejadra, the Cypriots across the road introduced me to koupes and haloumi bread, and my mother would exchange Greek syrupy sweets for pistachio biscotti and olive and rosemary focaccia with the Italians down the street.’

More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.

Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.

Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten-free.