Slow Cooker Kakavia Recipe

  • Yield: 12
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    13 g
  • Cholesterol

    52 mg
  • Fat

    21 g
  • Fiber

    2 g
  • Protein

    19 g
  • Saturated Fat

    7.2 g
  • Serving Size

  • Sodium

    110 mg
  • Sugar

    2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    458 mg
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Slow cooker kakavia recipe. This delicious meal belongs to Greek cuisine. Seafood with greens, dry white wine, and vegetables cooked in a slow cooker. Kakavia is the Greek version of the French Bouillabaisse. Serve it with crusty bread.

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Slow Cooker Kakavia Recipe


  • 28 oz (640 ml) can crushed tomatoes
  • 4 cups (1 L) clam juice
  • 1/2 cup (125 ml) dry white wine
  • 2 cups chopped onions
  • 2 ribs celery, chopped
  • 1 tablespoon minced garlic
  • 2 leeks (white parts only) sliced
  • 3 large carrots, peeled and chopped
  • 3 bay leaves
  • 1 teaspoon dried thyme leaves
  • 4 tablespoons freshly squeezed lemon juice
  • 2 pounds (960 g) skinless fish fillets (halibut,salmon,cod or red snapper), cubed
  • 12 clams, scrabbed
  • 12 green mussels, scrabbed
  • 1 pound (480 g) shrimp, peeled and deveined
  • salt and freshly ground black pepper to taste


Step 1

In a 6-quart(6L) slow cooker, combine all ingredients, except seafood and seasoning. Cover and cook on a low-heat setting for 6-8 hours, adding seafood during the last 15-20 minutes.

Step 2

Discard bay leaves and any clams or mussels that have not opened. Add seasoning to taste. Serve seafood stew hot.

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