Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sliced onions or scallions -- or- leeks
     1/2  cup           olive oil
   4                    tomatoes -- - peeled, seeded and
                        -- chopped
     1/2  stalk         fennel or celery -- - sliced
   3      sprigs        fresh parsley
   1                    bay leaf
   2      sprigs        fresh thyme
   1      cup           dry white wine
   5      cups          - water -- more if necessary
                        salt
                        freshly ground black pepper
   4      pounds        fish -- (3 or 4 kinds) *, -
                        -- cleaned and sliced
   1                    lobster -- (optional), - cut up
                        -- and claws cracked
   1      pound         shrimp -- peeled and deveined
   1      pound         scallops -- (optional), or-
                        -- mussels in shell
                        (scrubbed)
   8      slices        bread -- (thick), toasted
                        croutons

Preparation:

* Fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack, snapper, rockfish, whiting, etc.) In a soup pot with a wide bottom, sauté the onions in the oil, without browning, until soft. Add the tomatoes, fennel, herbs, wine, and water and bring to a boil. Season with salt and pepper to taste and simmer for 45 minutes. 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. Return the soup stock to the pot and bring to a boil. Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish. Lower the heat and simmer for 5 minutes, then add the lobster. Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes. Taste and adjust the seasonings. Arrange the toast slices in large soup plates. Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate. 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. Continue to cook the remaining seafood as described above. Source: The Food of Greece, by Vilma Liacouras Chantiles