Kakavia (fish Soup) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
1 1/2 kilo: Fish trimmings,
3 liter: Water,
Salt,
Whole peppercorns,
2 large: 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 gram: Potatoes, peeled & sliced
Parsley, chopped
FISH (SEE NOTE
1 1/2 kilo: Mixed whole fish,
500 gram: Green lobster tails,
500 gram: Large green prawns,
2 tbsp: 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 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
Source from luhu.jp
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
Source from luhu.jp