GREEK FISH SOUP "KAKAVI"

By BobD

Ingredients

• 12 6 as a first course, 6 as a main course
• 2 2 2 lb mussels
• 4 4 4 lb assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, cod and grouper
• 1/2 1/2 1/2 cup olive oil
• 2 2 2 cups sliced yellow onions
• 1 1 1 cup sliced leeks, carefully washed
• 4 4 4 cloves garlic, finely minced
• 2 2 2 celery stalks, chopped
• 1 1/2 1 1/2 1/2 cups peeled, seeded and chopped tomatoes (fresh or canned)
• 4 4 4 fresh thyme sprigs
• 1 1 1 bay leaf
• 1/2 1/2 1/2 cup chopped fresh flat-leaf (Italian) parsley
• 1 1 1 cup dry white wine
• 7 7 7 cups water
• 1 1 1 lb shrimp, peeled and deveined
• Fresh lemon juice

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

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.