Kakavia (Greek Fish Soup)
Greeks would tell you that Kakavia was the foundation on which Bouillabaise was built. Like bouillabaisse, Kakavia is better when a mix of fish and shellfish are used. You can also make it just with fish and leave out the shellfish.
1/4 cup olive oil
1 1/2 cups diced leeks, 1/2” dice
1 1/2 cups diced onions, 1/2” dice
1 cup diced celery, 1/2” dice
Freshly ground black pepper
1 Tbsp. minced garlic
1 15-ounce can diced or crushed tomatoes
1/4 cup minced fresh fennel leaves or 2 tsp. crushed fennel seeds
1/4 cup minced fresh parsley
1 Tbsp. minced fresh thyme
10 cups water
4 pounds mixed white-fleshed fish fillets (cod, halibut, rockfish, snapper, etc.)
2 pounds mixed shellfish (shrimps, scallops, clams, mussels)
1/4 cup fresh lemon juice
Minced parsley for garnish
Sauté the leeks, onions, and celery in olive oil, lightly seasoned with salt and freshly ground black pepper, until the onions soften. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, fennel, parsley, thyme, and water. Bring to a boil, turn down the heat, and simmer until the vegetables are tender and the flavors have blended. Taste and add salt, freshly ground black pepper, or fennel, as needed.
Cut the fish into large chunks, and clean the shellfish. When the broth is done, add the fish and simmer for 10 – 15 minutes or until the fish is almost, but not quite, cooked through. Add the shellfish and simmer for 3 - 5 minutes, or until the shellfish are done. Stir in the lemon juice and serve immediately with minced parsley sprinkled over thesoup.