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
Kakavia (Fish Soup) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Experts have found proof that recipes existed way back into the distant past, certainly as far back into history as pharonic Egypt, and possibly even further. In practice though, these, old recipes were just primitive pictorial recipes for food preparation.
Closer to modern times, there are two recipe books which were published in the 1300s : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that we all know today, but instead accounts of the types of food on the menus of the rich and wealthy people of the period. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cooking, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Kakavia (Fish Soup) recipe.
