Fish Soup (Kakavia)

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.