FISH SOUP TIPS: I’ve recommended fish fillets in this recipe to make the job of making the soup a little easier – fewer bones, for one! Typically, fishermen’s soups like this call for all the fish not suitable for sale when the catch comes in because they might be ripped or town or somehow not “perfect” for the market. Typically, too, whole fish is layered by size, largest first, smallest on top. The best flavor comes from fish with lots of gelatin, such as grouper. But in this soup, a kind of abbreviated version of a traditional Greek kakavia, fillets will work just fine. I like to mix flavorful fillets, such as cod, haddock and salmon. NEVER add hot water to the fish when starting the soup. Let everything heat together. Keep the lid slightly ajar when simmering. and, BTW – the name kakavia comes from the Greek word kakavi, which is the name of the pot used when making this traditional soup at sea.