Fish Soup (Kakavia)

Course : Greek
Serves: 8
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1 1/2 kilograms fish trimmings
3 liters -water
1 teaspoon salt
1 whole peppercorns
2 large onions -- chopped
2 cloves garlic -- crushed
2 medium leeks -- (optional) white part only
1 cup chopped carrot
1 cup chopped celery -- (with leaves)
1/2 cup olive oil
2 cups chopped -- peeled tomatoes
2 pieces bay leaves
4 sprigs parsley
1 sprig thyme
750 gram potatoes -- peeled and sliced
1 bunch parsley -- chopped
---fish -- (see note)---
1 1/2 kilograms mixed whole fish
500 gram green lobster tails
500 gram large green prawns
2 tablespoons lemon juice

Preparation / 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 seafood and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafood 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

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