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  Fish Soup (Kakavia)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 351
Ingredients:
Karen Mintzias
1 1/2 kg 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 g Potatoes, peeled & sliced
Parsley, chopped

MMMMMFISH (SEE NOTE

1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tbsp Lemon juice
Instructions:
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
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