ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1,500–1,700 g fish (e.g. 1 kilo small boiling fish, such as salouvardo (also called saravanos or pontikos), small gurnard, bogue, 1 scorpionfish and small wrasses (lapines), 1 slice of grouper, weighing 250 g (for flesh) and 1 whole small white grouper. Optional: we also add 2–3 shrimp or 2 crayfish (or 1–2 small crabs).
- 4 medium dry onions
- 3–4 medium carrots
- 2–3 celery stalks
- 2 medium potatoes
- 2 whole canned tomatoes or 1 fresh tomato cut in half
- 100–150 ml olive oil
- juice of 2 lemons (or as much as we like)
- salt & pepper
Περιγραφή
Kakavia was the food of the fishermen whenever they stopped, either to rest or to take shelter from sudden bad weather. The etymology of the word comes from “kakavi,” the bronze cauldron, and “kakavia” was its contents. This soup had three peculiarities. The first was that it was made from the fish the fishermen couldn’t sell, whatever those might be. The second peculiarity is that one-third of the water in which it boiled was seawater. The last peculiarity is the minimal amount of liquid it produces, and quite concentrated at that, compared to the large quantity of fish it contains. Fishermen’s kakavia is related to the French bouillabaisse, because that too is boiled for a long time to become thicker.
Εκτέλεση
Put all the chopped vegetables together in the pot. On top of the vegetables, first place the large whole fish and/or the slices and, finally, the small boiling fish. The ingredients that take longer to cook must go deeper into the pot, while, as you go upwards, you place the ingredients that cook faster. Put the small fish and the shrimp in the cheesecloth and tie its ends, as if you were making a little bundle, without leaving any gaps in the tying where small bones could escape. Put the cheesecloth in the pot and pour in the water. For 1½ kilos of fish, add about 3½ liters of water. Put the pot on the stove and heat over high heat until the water comes to a boil. Lower the heat and simmer for 10–12 minutes. Do not cover the pot. Remove the cheesecloth with the small fish using tongs and place it on a deep plate.
Continue cooking the large fish for another 10 minutes, until they soften well and their bones release the collagen, which will help the soup thicken and give it flavor. Remove the grouper slice from the pot. The skin around the slice is ready to detach, a sign that the flesh is well cooked. Put it on a plate and let it cool slightly. If you like, add 2/3 of a teacup of Carolina (slender) rice and cook the soup for another 15 minutes, or thicken it with egg and lemon and serve it together with the fish meat. If, however, you want a classic kakavia, turn up the heat and continue boiling the vegetables for another 25–30 minutes, without covering the pot, until the stock is reduced to about 1/3 of its original quantity. To bind the stock perfectly and to enhance its flavor, add 100–150 ml olive oil. Together with the olive oil, add the juice of 1½–2 lemons (according to your taste) and salt and pepper, and cook for another 2–3 minutes. Mix well and divide the soup with the vegetables into deep plates or bowls. Remove the bones from the large fish (the small ones can be set aside, since they have, in any case, given their flavor to the soup). Place them on a serving platter, drizzle with a little oil and lemon juice, and salt them. Serve the thick and hot kakavia immediately, before it cools.
Continue cooking the large fish for another 10 minutes, until they soften well and their bones release the collagen, which will help the soup thicken and give it flavor. Remove the grouper slice from the pot. The skin around the slice is ready to detach, a sign that the flesh is well cooked. Put it on a plate and let it cool slightly. If you like, add 2/3 of a teacup of Carolina (slender) rice and cook the soup for another 15 minutes, or thicken it with egg and lemon and serve it together with the fish meat. If, however, you want a classic kakavia, turn up the heat and continue boiling the vegetables for another 25–30 minutes, without covering the pot, until the stock is reduced to about 1/3 of its original quantity. To bind the stock perfectly and to enhance its flavor, add 100–150 ml olive oil. Together with the olive oil, add the juice of 1½–2 lemons (according to your taste) and salt and pepper, and cook for another 2–3 minutes. Mix well and divide the soup with the vegetables into deep plates or bowls. Remove the bones from the large fish (the small ones can be set aside, since they have, in any case, given their flavor to the soup). Place them on a serving platter, drizzle with a little oil and lemon juice, and salt them. Serve the thick and hot kakavia immediately, before it cools.