Fish soup (kakavia)
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Fish soup (kakavia)
  Fish    Soups    Greek    Seafood  
Last updated 6/12/2012 12:56:03 AM. Recipe ID 18075. Report a problem with this recipe.
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      Title: Fish soup (kakavia)
 Categories: Soups, Greek, Fish, Seafood
      Yield: 8 servings
  1 1/2 kg Fish trimmings
      3 l  -Water
           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

MMMMM-----------------------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.

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Recipe ID 18075 (Apr 03, 2005)

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