*  Exported from  MasterCook  *

                                 KAKAVIA

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Greek
                Seafood

  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
                        Salt
                        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
                        Croutons

  * 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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