Kakavia

A mixed fish soup from Greece, Kakavia (kah-kah-vee-yah) gets its name from the deep earthenware pot in which it has been cooked by fishermen since classical times. Kakavia was the precursor of Bouillabaisse and was introduced into France by Greek colonisers.

4-6

22 lb. small whole fish, such as rock fish, red mullet and red snapper, heads and tails removed and flesh cut into

1- inch slices

1 teaspoon grated lemon rind

2 teaspoon salt

2 teaspoon black pepper juice of

2 lemons

2 tablespoons olive oil

3 medium-sized onions, chopped

6 tomatoes, blanched, peeled and chopped

2 celery stalks, chopped

1 lb. potatoes, peeled and cut into

2-inch slices

2 pints fish stock or water

2 tablespoons chopped fresh parsley

2 teaspoons finely chopped fresh thyme

4 to

6 slices crusty white bread, cut into quarters

Place the fish in a large mixing bowl and sprinkle over the lemon rind, salt and pepper. Pour the lemon juice and olive oil over the fish and set it aside while the stock is prepared.

In a large saucepan, bring the onions, tomatoes, celery, potatoes and fish stock or water to the boil over high heat.

Reduce the heat to moderately low and simmer for 30 minutes or until the potatoes are soft.

Add the fish and seasonings to the pan with the parsley and thyme. Cook the fish for 15 to 20 minutes or until they are tender and falling off the bone.

Put a slice of bread in each of 4 or 6 soup bowls. Using a slotted spoon, lift out pieces of fish and put them on the bread. Pour a little of the soup into each bowl. Pour the remainder of the soup into a warmed tureen and serve immediately.

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