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Friday, June 1, 2012

Kakavia



Summary
A flavourful fish soup.

Ingredients
  • 1 egg, lightly beaten
  • 2 lbs of fish, 1/2 small, 1/2 large, gutted and scaled
  • 1 cup of olive oil
  • 3 medium, white onions, sliced
  • 1 pinch of pepper
  • 1 pinch of salt
  • 3 medium tomatoes, sliced
Directions
  • Put the smaller fish in a pot with enough water to cover them to boil.
  • Add the olive oil, the sliced onions and the sliced tomatoes.  
  • After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed. 
  • Return to the heat and now add the larger pieces of fish to it. 
  • Add water to cover.  
  • After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins. 
  • Take a full egg and mix it with a fork.  
  • Add a little bit of the water from the soup and keep on mixing. 
  • Add a small cupful of cooled soup to the egg mixture.
  • Once again add it to the soup pot and add the lemon juice.
  • Heat the soup before serving, but not too much, otherwise the fish will be over cooked
Source: EatGreekTonight

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