Text 14334, 71 rader
Skriven 2011-08-05 05:05:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 133
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kakavia
 Categories: Soups, Seafood, Shellfish, Breads, Wine
      Yield: 8 Servings
 
      1 c  Sliced onions or scallions
           +=OR=+
      1 c  Leeks
    1/2 c  Olive oil
      4 lg 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 & fresh ground pepper
      4 lb Fish (3 or 4 kinds) *
           - cleaned and sliced
      1    Lobster; cut up, claws
           - cracked
      1 lb Shrimp; peeled & deveined
      1 lb Scallops
           +=OR=+
      1 lb 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
  
  Uncle Dirty Dave's Archives
 
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