Fish Soup (Kakavia)

27.09.2008 | Author: Cook | Posted in Greece

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Fish Soup (Kakavia)

Servings: 8

Ingredients:

1 1/2 kg Fish trimmings free recipes
3 l -Water
Salt
Whole peppercorns
2 lg Onions; chopped
2 Garlic cloves; crushed
2 Leeks (optional)
-- white part only kakavia
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 recipes
1 Sprig thyme
750 g Potatoes; peeled and 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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