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Fish Soup (Kakavia)

 

15

Yield

6

servings

Prep

20

min

Cook

175

min

Ready

200

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 699g (24.7 oz)
Amount per Serving
Calories 70738% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 363mg 121%
Sodium 711mg 30%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 29%
Sugars g
Protein 111g
Vitamin A 132% Vitamin C 69%
Calcium 18% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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