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
Food historians have tracked the existence of recipes way back into antiquity, at least as far back into history as early Egypt, and quite possibly further than that. Having said that, sadly, these old cookbooks were just very simple pictorial recipes for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times were skilled in the use of a good variety of herbs, including some that we all recognise such as bay, fennel and parsley. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Kakavia (Fish Soup) recipe.
