Fish Soup (kakavia) 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
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