Fish Soup (Kakavia) Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Things You'll Need

  • Karen Mintzias
  • 1 1/2kg Fish trimmings
  • 3l Water
  • Salt
  • Whole peppercorns
  • 2lg Onions; chopped
  • 2 Garlic cloves; crushed
  • 2 Leeks (optional)
  • -- white part only
  • 1c Chopped carrot
  • 1c Chopped celery (with leaves)
  • 1/2c Olive oil
  • 2c Chopped, peeled tomatoes
  • 2 Bay leaves
  • 4 Sprigs parsley
  • 1 Sprig thyme
  • 750g Potatoes; peeled & sliced
  • Parsley; chopped
-----------FISH (SEE NOTE)---------------
  • 1 1/2kg Mixed whole fish
  • 500g Green lobster tails
  • 500g Large green prawns
  • 2tb Lemon juice

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