Home -> [Eastern European, Fish, Greek, Seafood, Soups & Stews] -> [Kakavia Recipe]
 
 

Kakavia
Artist: _
Categories: Eastern European, Fish, Greek, Seafood, Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
1 cupSliced onions or scallions
-OR- leeks
1/2 cupOlive oil
4 Tomatoes
-- peeled, seeded & chopped
1/2 Stalk fennel or celery
-- sliced
3 Sprigs fresh parsley
1 Bay leaf
2 Sprigs fresh thyme
1 cupDry white wine
5 cup-Water, more if necessary
Salt
Freshly ground black pepper
4 lbsFish (3 or 4 kinds) *
-- cleaned and sliced
1 Lobster (optional)
-- cut up & claws cracked
1 lbsShrimp, peeled & deveined
1 lbsScallops (optional)
-OR- Mussels in shells
-- (scrubbed)
8 sliceBread (thick), toasted
Croutons
Procedures:
1* fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack, snapper, rockfish, whiting, etc).
2In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft.
3Add the tomatoes, fennel, herbs, wine, and water and bring to a boil.
4Season with salt and pepper to taste and simmer for 45 minutes.
5Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.
6Return the soup stock to the pot and bring to a boil.
7Meanwhile, 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.
8Lower the heat and simmer for 5 minutes, then add the lobster.
9Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes.
10Taste and adjust the seasonings.
11Arrange the toast slices in large soup plates.
12Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.
13Note: 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.
14Continue to cook the remaining seafood as described above.
 
 
 
 

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