Recipe - Fish Soup (Kakavia)

Karen Mintzias
1 One half kg Fish trimmings
3 l Water
Salt
Whole peppercorns
2 lg Onions; chopped
2 Garlic cloves; crushed
2 Leeks (optional)
white part only
1 cup Chopped carrot
1 cup Chopped celery (with leaves)
One half cup Olive oil
2 cup Chopped, peeled tomatoes
2 Bay leaves
4 Sprigs parsley
1 Sprig thyme
750 g Potatoes; peeled & cut or sliced up
Parsley; chopped

FISH (SEE NOTE
1 One half kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tablespoon 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 One half 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 710 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
devein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini