Kakavia (Fish Soup)
- Karen Mintzias
- 1 1/2 kg Fish trimmings
- 3 l Water
- Salt
- Whole peppercorns
- 2 lg Onions; chopped
- 2 Garlic cloves; crushed
- 2 Leeks (optional)
- -- white part only
- 1 c Chopped carrot
- 1 c Chopped celery (with leaves)
- 1/2 c Olive oil
- 2 c Chopped, peeled tomatoes
- 2 Bay leaves
- 4 Sprigs parsley
- 1 Sprig thyme
- 750 g Potatoes; peeled & sliced
- Parsley; chopped
-------------------------------FISH (SEE NOTE-------------------------------
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb 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 5 minutes.
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.
Source: The Greek Cookbook by Tess Mallos
Typos by: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb 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 5 minutes.
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.
Source: The Greek Cookbook by Tess Mallos
Typos by: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
