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kakaviá
κακαβιά
Fishermen's stew, made with whatever was left after taking the catch to market; in ancient times, the stew was prepared in a pot on a tripod known as a kakavi.
It usually includes carrots, potatoes, celery, olive oil and saffron, and is not to be missed if it's on the menu.
Text © Dana Facaros
Image by smulweb