Fish Soup (Kakavia)

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Fish trimmings
3		Water
		Salt
1		Peppercorns
2		Onions - chopped (large)
2		Garlic cloves - crushed
4		Green onions* - white part only
1 cup	110g / 3.9oz	Chopped carrot
1 cup	110g / 3.9oz	Chopped celery - (with leaves)
1/2 cup	118ml	Olive oil
2 cups	125g / 4.4oz	Chopped - peeled tomatoes
2		Bay leaves
4 sections		Parsley
1 section		Thyme
2 lbs	908g / 32oz	Potatoes - peeled and sliced
		Parsley - chopped -fish (see note)
3 lbs	1362g / 48oz	Mixed whole fish
1 lb	454g / 16oz	Green lobster tails (or more)
1 lb	454g / 16oz	Large green prawns
2 tablespoons	30ml	Lemon juice

Recipe Instructions

* or 2 leeks

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 seafood and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafood 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

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