Fish Soup - Kakavia
1 1/2 kg fish trimmings
3 l water
2 lg 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 g potatoes, peeled & sliced
1 1/2 kg mixed whole fish
500 g green lobster tails
500 g large green prawns
2 Tbsp 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
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.
Yield: 8 servings