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Fish Soup

Fish Soup

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Fish Soup

Source: Casual Cuisines of the World - Taverna
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 12 as a first course, 6 as a main course
This soup takes its name from the kettle, kakavi, in which it is cooked. You can be as lavish as you like and use clams and scallops in place of the mussels and shrimp. Kakavia can be a rich first course or a meal in itself. Thick slices of grilled bread make a delicious accompaniment.
RECIPE INGREDIENTS
2 lb mussels
4 lb assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, cod and grouper  
1/2 cup olive oil
2 cups sliced yellow onions
1 cup sliced leeks, carefully washed
4 cloves garlic, finely minced
2 celery stalks, chopped
1 1/2 cups peeled, seeded and chopped tomatoes (fresh or canned)
4 fresh thyme sprigs
1 bay leaf
1/2 cup chopped fresh flat-leaf (Italian) parsley
1 cup dry white wine
7 cups water
1 lb shrimp, peeled and deveined
Fresh lemon juice
Fish Soup Recipe at Cooking.com
DIRECTIONS
Discard any mussels that do not close to the touch, then scrub the mussels under running water and remove their beards. Place in a bowl and refrigerate until needed.


Cut the fish fillets into 1 1/2-inch pieces. Place on a plate, sprinkle with salt and refrigerate until needed.


In a large saucepan or kettle over medium heat, warm the olive oil. Add the onions and leeks and sauté until translucent, about 8 minutes. Add the garlic, celery, tomatoes, thyme, bay leaf and 1/4 cup of the parsley and sauté for about 2 minutes longer.


Add the wine and water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes. Add the fish pieces, cover and cook for 5 minutes. Add the shrimp and mussels, re-cover and cook until the mussels open, 3-4 minutes. Discard any mussels that have not opened.


Season to taste with lemon juice, salt and pepper. Ladle into warmed bowls. Sprinkle with the remaining 1/4 cup parsley. Serve hot.


Photography courtesy of Weldon Owen Publishing.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12 as a first course, 6 as a main course
Calories: 364
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 387mg
% Cal. from Fat: 37%
Cholesterol: 141mg
Protein: 45g
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