Kakavia Recipes

AEGEAN KAKAVIA (BEAUTIFUL FISH STEW)

Steps:

• Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.
• Add the tomatoes, potatoes and bay leaves and pour in the stock. Season lovingly with sea salt and black pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

KAKAVIA

Steps:

• Peel the potatoes and take off the outside skin of the onions. Cut both onions andpotatoes in slices 1 cm wide.
• and start place them into the pan in lays. Potatoes - onions - fish, salt and pepper,potatoes - onions - fish, salt and pepper, olive oil (1 tea cup) and water until cover the fish.
• Put it in fire and take it off when you taste the potatoes and are well done and soft. Take it off the fire and pure it with the juice of the 3 lemons. Shake the pot to allow lemon juice goes everywhere and the soup is ready to serve. Can be served hot, warm or cold.