What is kakavia?

, also called psarosoupe, is Kakavia type of Greek soup, which includes both fish and molluscs. Kakavia is named because it is traditionally cooked in a type of pot called Kakavi is an ancient soup that dates at least 600 ° C. Although this soup contains vegetables, fish and molluscs, accurate types and amounts of each are very diverse. Kakavia was traditionally a fishing stew. After a daily catch, the crew of the fishing ship would take part of the catch to prepare food. These original versions used seawater as a liquid base, but now a salted water is usually used instead. Dry white wine is also often included in modern versions. Although the fish stock is usually made when the soup is made, a pre -prepared fish stock can also be purchased.

vegetables used in kakavia often include leek or onion, celery, parsley and carrots. Potatoes and tomatoes are also often added. Spices such as garlic, bay leaves, pepper and dill are frustrated. For a more complex taste couldbe added other spices such as berries of all spices, thyme, pepper and saffron. Sea salt is recommended, but conventional table salt can be used.

The whole fish is also included in Kakavia. Scorpion fish are traditionally used, but many fish types can be replaced. Usually red canic or sea bass are recommended. The whole fish is often used to create a stock, then the meat returns to the soup during cooking. In addition to the whole fish, fish fillets can be included, except for the whole fish.

molluscs are the final element in Kakavia. Disers and shells are popular accessories. Shrimp and sometimes eel can also be added. Traditionally, all seafood elements are fresh.

For the preparation of Kakavia, the fish stock is created for the first time. Spices, along with fish and possibly churches of shrimp and eel, are cooked. Then all solids are tense from the liquid and the broth is replaced into a pot. The meat is then removed from the fish bones and can be includedto the soup. Upon completion, the broth or stock is earmarked.

celery and onions are chopped and roasted in olive oil. Then the second vegetables are added. After all the vegetables are included, the stock or broth along with the fish meat is added. Allow the soup to cook, then add herbs, lemon juice and molluscs. Kakavia is usually served with crispy bread.