Kakavia

Directions

1. 1
   In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft.
2. 2
   Add the tomatoes, fennel, herbs, wine, and water and bring to a boil.
3. 3
   Season with salt and pepper to taste and simmer for 45 minutes.
4. 4
   Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.
5. 5
   Return the soup stock to the pot and bring to a boil.
6. 6
   Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish.
7. 7
   Lower the heat and simmer for 5 minutes, then add the lobster.
8. 8
   Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes.
9. 9
   Taste and adjust the seasonings.
10. 10
    Arrange the toast slices in large soup plates.
11. 11
    Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.
12. 12
    NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock.
13. 13
    Continue to cook the remaining seafood as described above.