*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/Stews                      Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       c            Sliced onions or scallions
                         -OR- leeks
      1/2   c            Olive oil
    4                    Tomatoes
                         -- peeled, seeded & chopped
      1/2                Stalk fennel or celery
                         -- sliced
    3                    Sprigs fresh parsley
    1                    Bay leaf
    2                    Sprigs fresh thyme
    1       c            Dry white wine
    5       c            -Water, more if necessary
                         Freshly ground black pepper
    4       lb           Fish (3 or 4 kinds) *
                         -- cleaned and sliced
    1                    Lobster (optional)
                         -- cut up & claws cracked
    1       lb           Shrimp -- peeled & deveined
    1       lb           Scallops (optional)
                         -OR- Mussels in shells
                         -- (scrubbed)
    8       sl           Bread (thick) -- toasted
   * Fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack,
   snapper, rockfish, whiting, etc.)
   In a soup pot with a wide bottom, saute 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
   Typing errors courtesy of: Karen Mintzias
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