Kakavia (Fish Soup) Recipe

Ingredients

1 karen mintzias
1 1/2 kg fish trimmings
3 liter water
1 salt
1 whole peppercorns
2 large onions, chopped
2 garlic cloves, crushed
2 leeks (optional) - white part only
1 cup chopped carrot
1 cup chopped celery (with leaves)
1/2 cup olive oil
2 cup chopped, peeled tomatoes
2 bay leaves
4 sprigs parsley
1 sprig thyme
750 g potatoes, peeled & sliced
1 parsley, chopped

FISH (SEE NOTE

1 1/2 kg mixed whole fish
500 g green lobster tails
500 g large green prawns
2 tbsp lemon juice


Directions

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.

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 7-10
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 de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias


Servings: 8 servings

 

 

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Categories: Fish; Seafood; Soup


The History of Recipes

Written recipes as a concept can be observed way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic instructions for preparing food.

In an interesting twist, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful.

Much later, in Roman times a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of many aromatic flavors, including some that we all recognise like thyme, fennel and dill.

Continuing our culinary historical journey, we have a couple of books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals eaten by the rich people of that period.

Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. These new spices and herbs led to an eruption in manuscripts on cookery, some of which are now in private cookery archives.

When we get to the twentieth century, cooking books are greatly in demand as a result of increased literacy, increased leisure time and having more money to spend.

The TV revolution brings us TV chefs and the demand for the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

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We hope you enjoy this Kakavia (Fish Soup) recipe.

 


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