Kakavia, Fisherman’s Catch Stew

Bahan-bahan

• 1lbs White fish fillets, 2-3” wide piece

• 1lbs Mussels/Clams or a mixture, cleaned

• 1 1/2lbs Squid/Octopus/Scallops/Shrimp or a mixture

• 1/2 Large onion, chopped

• 1 Leek, cleaned, trimmed, and cut to thin half-round

• 4 Large garlic cloves, chopped

• 1/2 Large fennel halved & thinly sliced (5oz)

• 1lbs Tomato, chopped

• 1/3C Olive oil

• 1 Pinch of saffron threads

• 1C Dry white wine

• 4C Fish stock

• 1 1/2T Lemon juice

• 1 1/2t Salt

Bouquet garni

• 1 large bay leaf

• 2 springs of thyme (1/2t dried)

Arahan

• Heat olive oil in a large Dutch oven or non-reactive soup pot over medium heat. Stir in onion, leak, and garlic and sauté until slightly soften, roughly 2-3 mintues.

• Stir in fennel, tomato, bouquet garni, and sauté until all vegetable are wilted, roughly 10 minutes.

• Stir in fish stock, wine, saffron, bring to boil, then simmer for 10 minutes,

• Add all seafood, cover, and simmer until mussels/clams are open and fish filets are firm, roughly 5-8 minutes. Discard any unopened mussels/clams. Heat off, sprinkle lemon juice & serve with garlic toast.

Nota

• This is Greek’s version of bouillabaisse with lemon juice to brighten up the soup. It’s easier to do and less fuss.

• Any seafood will work, since this was working man’s meal, basically leftover catch of the day that wasn’t sold.