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Kakavia

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup onions
sliced, or scallions, or leeks
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½ cup olive oil
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4 each tomatoes
peeled, seeded, and chopped
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½ each fennel bulb
or celery stalk
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3 each parsley sprigs
fresh
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1 each bay leaves
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2 each thyme sprigs
fresh
*
1 cup white wine
dry
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5 cups water
more if necessary
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1 x salt
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1 x black pepper
freshly ground
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4 pounds fish
(3 or 4 kinds) *, cleaned and sliced
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1 each lobsters
cut up and claws cracked
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1 pound shrimp
peeled and deveined
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1 pound scallops
or mussels in shells, scrubbed, optional
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8 slices bread
thick, toasted
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1 x croutons
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Ingredients

Amount Measure Ingredient Features
237 ml onions
sliced, or scallions, or leeks
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118 ml olive oil
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4 each tomatoes
peeled, seeded, and chopped
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0.5 each fennel bulb
or celery stalk
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3 each parsley sprigs
fresh
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1 each bay leaves
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2 each thyme sprigs
fresh
*
237 ml white wine
dry
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1.2 l water
more if necessary
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1 x salt
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1 x black pepper
freshly ground
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1.8 kg fish
(3 or 4 kinds) *, cleaned and sliced
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1 each lobsters
cut up and claws cracked
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453.6 g shrimp
peeled and deveined
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453.6 g scallops
or mussels in shells, scrubbed, optional
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8 slices bread
thick, toasted
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1 x croutons
* Camera

Directions

  • Fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack, snapper, rockfish, whiting, etc.

In a soup pot with a wide bottom, sauté the onions in the oil, without browning, until soft.

Add the tomatoes, fennel, herbs, wine, and water and bring to a boil.

Season with salt and pepper to taste and simmer for 45 minutes.

Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.

Return the soup stock to the pot and bring to a boil.

Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish.

Lower the heat and simmer for 5 minutes, then add the lobster.

Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes.

Taste and adjust the seasonings.

Arrange the toast slices in large soup plates.

Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.

NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock.

Continue to cook the remaining seafood as described above.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 603g (21.3 oz)
Amount per Serving
Calories 58530% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 331mg 110%
Sodium 757mg 32%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 162g
Vitamin A 19% Vitamin C 17%
Calcium 28% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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