Fish Soup (Kakavia)
Ingredients
- 1 1/2 kilograms fish trimmings ⓘ
- 3 litres water ⓘ
- 1 x salt ⓘ
- 1 x peppercorns whole ⓘ
- 2 large onions chopped ⓘ
- 2 each garlic cloves crushed ⓘ
- 2 each leeks white part only ⓘ
- 1 cup carrots chopped ⓘ
- 1 cup celery chopped ⓘ
- 1/2 cup olive oil ⓘ
- 2 cups tomatoes chopped, peeled ⓘ
- 2 each bay leaves ⓘ
- 4 Sprigs parsley leaves ⓘ
- 1 Sprig thyme
- 750 grams potatoes peeled and sliced ⓘ
- 1 x parsley leaves chopped ⓘ
Instructions
- 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 to 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 2 inch slices and sprinkle with lemon juice.
- Add heads and trimmings to fish stock.
- Cut rinsed lobster tails into 2 inch pieces with shell on.
- Shell and de-vein prawns.
Nutrition & Diet Analysis (per serving)
802
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).