Kakavia (fish soup) from St. Galini, Crete
Kakavia (fish soup) from St. Galini, Crete

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, kakavia (fish soup) from st. galini, crete. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kakavia, Greek fisherman's soup, is a classic Greek dish. Often compared to the French bouillabaisse , any Greek will tell you that it's tastier and easier to make! Traditionally made with the catch of the day, this dish is made with a selection of fish and seafood that can be changed with the seasons, as long as the fish are fairly small and. Great recipe for Kakavia (fish soup) from St.

Kakavia (fish soup) from St. Galini, Crete is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Kakavia (fish soup) from St. Galini, Crete is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have kakavia (fish soup) from st. galini, crete using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kakavia (fish soup) from St. Galini, Crete:
  1. Get 1/2 fish for boiling, cut into portions
  2. Prepare 1500 g potatoes cut to the size of a large walnut
  3. Make ready 1 cup lemon juice
  4. Get 1 cup olive oil
  5. Take 1 small onion
  6. Make ready salt

The most ancient of Greek fish soups, kakavia is also known as " Greek fisherman's soup " because it was usually something that Greek fishermen would quickly throw together right on their boats. Similar to the French bouillabaisse, kakavia is prepared with a flexible variety of fish. Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream.

Instructions to make Kakavia (fish soup) from St. Galini, Crete:
  1. Take a large pot and line its bottom with a layer of potatoes. A layer of fish over those and then potatoes on top of that.
  2. Place the onion on one side.
  3. Pour in the cup of oil and that with the lemon. If the liquids don't cover the ingredients add a bit of water. (For a stronger taste, repeat the doses of lemon juice and oil until the ingredients are covered).
  4. Place the pot over heat. On top of the last layer place a plate so that the ingredients don't move when it starts to boil. Cook over strong heat for quite a bit of time. The lemon and oil will turn into a nice cream and the soup will be all white.
  5. Serve the fish, potatoes and stock in plates.

Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream. Add heads and trimmings to fish stock. Nowadays, kakavia is transformed into a variant of the common fish soup, as it is often enriched with heads or fish of large fish. For this purpose, the sterils, the hammers, the fodder or the hake are the most suitable.

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