Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Salt
1 c Sliced onions or scallions Freshly ground black pepper
-OR- leeks 4 lb Fish (3 or 4 kinds) *
1/2 c Olive oil -- cleaned and sliced
4 Tomatoes 1 Lobster (optional)
-- peeled, seeded chopped -- cut up claws cracked
1/2 Stalk fennel or celery 1 lb Shrimp; peeled deveined
-- sliced 1 lb Scallops (optional)
3 Sprigs fresh parsley -OR- Mussels in shells
1 Bay leaf -- (scrubbed)
2 Sprigs fresh thyme 8 sl Bread (thick); toasted
1 c Dry white wine Croutons
5 c -Water, more if necessary

* 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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