Name: Fish Soup (kakavia)
Ingredients: 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 cup chopped carrot; 1 cup chopped celery (with leaves); 1/2 cup olive oil; 2 cup chopped, peeled tomatoes; 2 bay leaves; 4 sprigs parsley; 1 sprig thyme; 750 gram potatoes, peeled & sliced; chopped parsley; 1 1/2 kg mixed whole fish; 500 gram green lobster tails; 500 gram large green prawns; 2 Tbsp lemon juice

Fish Soup (kakavia)

Ingredients

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 cup chopped carrot
1 cup chopped celery (with leaves)
1/2 cup olive oil
2 cups chopped, peeled tomatoes
2 bay leaves
4 sprigs parsley
1 sprig thyme
750 grams potatoes, peeled & sliced
chopped parsley
1 1/2 kg mixed whole fish
500 grams green lobster tails
500 grams large green prawns
2 Tbsp lemon juice

Instructions

Yield: 8 servings. 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.