Recipe for Fish Soup (Kakavia)


1 1/2 kg fish trimmings
3 liter water
1 salt
1 whole peppercorns
2 large onions; chopped
2 garlic cloves; crushed
2 leeks (optional) - white part only
1 cup chopped carrot
1 cup chopped celery (with leaves)
1/2 cup olive oil
2 cup chopped, peeled tomatoes
2 bay leaves
4 sprigs parsley
1 sprig thyme
750 gm potatoes; peeled & sliced
1 parsley; chopped
----FISH (SEE NOTE----
1 1/2 kg mixed whole fish
500 gm green lobster tails
500 gm large green prawns
2 tablespoon 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.

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