Fish Soup (Kakavia)
Yield
6 servingsPrep
20 minCook
175 minReady
200 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kilograms |
fish trimmings
|
* |
| 3 | litres |
water
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
peppercorns
whole |
*
|
| 2 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | each |
leeks
white part only |
*
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| ½ | cup |
olive oil
|
|
| 2 | cups |
tomatoes
chopped, peeled |
|
| 2 | each |
bay leaves
|
*
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 1 | Sprig |
thyme
|
*
|
| 750 | grams |
potatoes
peeled and sliced |
|
| 1 | x |
parsley leaves
chopped |
*
|
| Fish | |||
| 1 ½ | kilograms |
fish
mixed, whole |
|
| 500 | grams |
lobster tails
green |
|
| 500 | grams |
shrimp
large, green |
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kilograms |
fish trimmings
|
* |
| 3 | litres |
water
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
peppercorns
whole |
*
|
| 2 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | each |
leeks
white part only |
*
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 118 | ml |
olive oil
|
|
| 473 | ml |
tomatoes
chopped, peeled |
|
| 2 | each |
bay leaves
|
*
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 1 | Sprig |
thyme
|
*
|
| 7.5E+2 | grams |
potatoes
peeled and sliced |
|
| 1 | x |
parsley leaves
chopped |
*
|
| Fish | |||
| 1.5 | kilograms |
fish
mixed, whole |
|
| 5E+2 | grams |
lobster tails
green |
|
| 5E+2 | grams |
shrimp
large, green |
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Obtain from the fishmonger fish trimmings such as heads and backbones.
Rinse well and place in a large pot.
Add water, salt and ½ 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 to 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 2 inch slices and sprinkle with lemon juice.
Add heads and trimmings to fish stock.
Cut rinsed lobster tails into 2 inch pieces with shell on.
Shell and de-vein prawns.
