Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup sliced onions or scallions -- or- leeks

  3. 1/2 cup olive oil

  4. 4 tomatoes -- - peeled, seeded and -- chopped 1/2 stalk fennel or celery -- - sliced

  5. 3 sprigs fresh parsley

  6. 1 bay leaf

  7. 2 sprigs fresh thyme

  8. 1 cup dry white wine

  9. 5 cups - water -- more if necessary

  10. salt

  11. freshly ground black pepper

  12. 4 pounds fish -- (3 or 4 kinds) *, -

  13. -- cleaned and sliced 1 lobster -- , - cut up

  14. -- and claws cracked

  15. 1 pound shrimp -- peeled and deveined

  16. 1 pound scallops -- , or-

  17. -- mussels in shell

  18. (scrubbed)

  19. 8 slices bread -- (thick), toasted

  20. croutons

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. Arrange the toast slices in large soup plates. Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.

  4. 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.

  5. Source: The Food of Greece, by Vilma Liacouras Chantiles


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