Recipe

Kakavia (fish Soup) Recipe

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Ingredients

Directions

Step #1 Fish for poaching: bass, trout, hake, halibut, pollack, haddock, cod, whiting, rockfish, snapper, etc.
Step #2 ) In a soup pot with a wide bottom, without browning, saute the onions in the oil, until soft.
Step #3 Add the tomatoes, wine, fennel, herbs, & water & bring to a boil.
Step #4 Spice up this with salt & pepper to taste and simmer for 45 mins.
Step #5 Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.
Step #6 Return the soup stock to the pot & bring to a boil.
Step #7 Meanwhile, then rinse with water & lower into soup, lightly salt the fish & let this stand for 10 mins, adding water only if needed to cover the fish.
Step #8 Lower the heat & let simmer for 5 mins, then add the lobster.
Step #9 Cover & let simmer 5 mins longer, then add the shrimp & scallops or mussels & let simmer an extra 10 mins.
Step #10 Taste & adjust the Spice upings.
Step #11 Arrange the toast slices in large soup plates.
Step #12 Serve the varied fishes & broth in each bowl, hot, with croutons in a separate plate.
Step #13 NOTE: 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.
Step #14 Continue to cook the remaining seafood as described above.
Step #15 --.
Enjoy the KAKAVIA (FISH SOUP) recipe

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