*  Exported from  MasterCook  *
 
                            FISH SOUP (KAKAVIA)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews                      Greek
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1 1/2   kg           Fish trimmings
    3       l            Water
                         Salt
                         Whole peppercorns
    2       lg           Onions -- chopped
    2                    Garlic cloves -- crushed
    2                    Leeks (optional)
                         -- white part only
    1       c            Chopped carrot
    1       c            Chopped celery (with leaves)
      1/2   c            Olive oil
    2       c            Chopped, peeled tomatoes
    2                    Bay leaves
    4                    Sprigs parsley
    1                    Sprig thyme
  750       g            Potatoes -- peeled & sliced
                         Parsley -- chopped
                         -----FISH (SEE NOTE-----
    1 1/2   kg           Mixed whole fish
  500       g            Green lobster tails
  500       g            Large green prawns
    2       tb           Lemon juice
 
   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
  
 
 
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