Fish Soup (Kakavia)

Name: Fish Soup (Kakavia)
Ingredients: 1 1/2 kilograms fish trimmings; 3 litres water; 1 x salt; 1 x peppercorns whole; 2 large onions chopped; 2 each garlic cloves crushed; 2 each leeks white part only; 1 cup carrots chopped; 1 cup celery chopped; 1/2 cup olive oil; 2 cups tomatoes chopped, peeled; 2 each bay leaves; 4 Sprigs parsley leaves; 1 Sprig thyme; 750 grams potatoes peeled and sliced; 1 x parsley leaves chopped; 1 1/2 kilograms fish mixed, whole; 500 grams lobster tails green; 500 grams shrimp large, green; 2 tablespoons lemon juice

20 ingredients

19 steps

Ingredients

1 1/2 kilograms fish trimmings
3 litres water
1 x salt
1 x peppercorns whole
2 large onions chopped
2 each garlic cloves crushed
2 each leeks white part only
1 cup carrots chopped
1 cup celery chopped
1/2 cup olive oil
2 cups tomatoes chopped, peeled
2 each bay leaves
4 Sprigs parsley leaves
1 Sprig thyme
750 grams potatoes peeled and sliced
1 x parsley leaves chopped
1 1/2 kilograms fish mixed, whole
500 grams lobster tails green
500 grams shrimp large, green
2 tablespoons lemon juice

Directions

1

Obtain from the fishmonger fish trimmings such as heads and backbones.
2

Rinse well and place in a large pot.
3

Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours.
4

Strain stock and reserve.
5

Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes.
6

Add chopped tomatoes, herbs tied into a bunch and reserved fish stock.
7

Season well with salt and freshly ground pepper.
8

Cover and simmer for 30 minutes.
9

Add potatoes and boil for 5 minutes.
10

Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7 to 10 minutes until prawns turn pink and lobster meat is cooked.
11

Do not boil when shellfish are added for they will toughen.
12

Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot.
13

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.
14

Alternatively soup, potatoes and seafoods may be served together in deep plates.
15

NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream.
16

Cut into 2 inch slices and sprinkle with lemon juice.
17

Add heads and trimmings to fish stock.
18

Cut rinsed lobster tails into 2 inch pieces with shell on.
19

Shell and de-vein prawns.