Bed and Breakfast Farmstay Recipes
Bed and Breakfast Recipes Index...
Sherry's Famous Kakarvia ~ Greek Fish Soup
Ingredients:
- 1 kg mixed large white fish fillets (snapper, dory, flathead etc)
- large "handfull" small green prawns unshelled
- 250 g fresh mussells
- 4 tablespoons good olive oil
- 3 onions ~ finely sliced
- 3 garlic cloves ~ crushed
- 2 large carrots ~ peeled and sliced
- 3 celery stalks ~ chopped
- 1/2 cup dry white wine
- 2 litres fish stock
- 3 tomatoes ~ sliced
- 2 tablespoons tomato paste
- 4 potatoes ~ peeled and sliced
- 10 sprigs thyme ~ tied together
- Sea salt and pepper
- 3 bay leaves
- 1 cup picked flat-leaf (European) parsley leaves
- Fresh lemon juice
Cut the fish fillets into large, bite-sized, chunks discarding any skin or bone
Shell prawns and set aside with the fish and mussels
Heat the oil in a large frying pan, and gently cook the onions, garlic and celery for 10 minutes
Add the white wine and the fish stock
Add tomatoes, tomato paste, potatoes, thyme, sea salt, pepper and bay leaves and bring to the boil.
Simmer for 45-60 minutes, until the potato starts to break up and thicken the soup. (Press down on the potato with a potato masher a few times if you like a thicker soup)
Slip the fish and mussels into the soup and simmer gently for 2-3 minutes. Add the prawns and cook for 2 more minutes, until the fish and prawns are opaque.
Add parsley leaves to the soup, then divide between 4-6 large bowls, discarding the thyme and the bay leaves.
Squeeze two tablespoons of lemon juice into each bowl and serve with thick, fresh, crusty home-baked bread ... as a main course, of course.
Make sure your guests know it is perfectly OK to "dunk" the bread.
And don't forget the Chardonnay ~ Australian, of course!
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