Fish Soup(Kakavia)

* Exported from MasterCook *

FISH SOUP (KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Greek
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 1/2 kg Fish trimmings
3 l Water
Salt
Whole peppercorns
2 lg Onions -- chopped
2 Garlic cloves -- crushed
2 Leeks (optional)
-- white part only
1 c Chopped carrot
1 c Chopped celery (with leaves)
1/2 c Olive oil
2 c Chopped, peeled tomatoes
2 Bay leaves
4 Sprigs parsley
1 Sprig thyme
750 g Potatoes -- peeled & sliced
Parsley -- chopped
-----FISH (SEE NOTE-----
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as
heads and backbones. Rinse well and place in a large
pot. Add water, salt and 1/2 teaspoon peppercorns and
simmer for 2 hours. Strain stock and reserve.

Gently fry onion, garlic, chopped leeks, carrots and
celery in oil for 10 minutes. Add chopped tomatoes,
herbs tied into a bunch and reserved fish stock.
Season well with salt and freshly ground pepper.
Cover and simmer for 30 minutes. Add potatoes and
boil for 5 minutes.

Reduce heat, add fish pieces and simmer 3 minutes,
then add lobster pieces and prawns and simmer for 7-10
minutes until prawns turn pink and lobster meat is
cooked. Do not boil when shellfish are added for they
will toughen.

Pile fish, shellfish and potatoes in a serving dish,
sprinkle with chopped parsley and keep hot.

Serve soup in a tureen as a first course with crusty
bread, then follow with seafoods and potatoes served
with lemon wedges and a cruet of olive oil.
Alternatively soup, potatoes and seafoods may be
served together in deep plates.

NOTE: Fish and shellfish preparation: Fish suitable
are snapper, mullet, eel, whiting, john dory and
bream. Cut into 5 cm (2 inch) slices and sprinkle
with lemon juice. Add heads and trimmings to fish
stock. Cut rinsed lobster tails into 5 cm (2 inch)
pieces with shell on. Shell and de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias



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