Kakavia Food

AEGEAN KAKAVIA (BEAUTIFUL FISH STEW)

Aegean kakavia (Beautiful fish stew) image

This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea

Provided by Jamie Oliver

Categories Healthy meals Jamie Does... Greek Stew Bread Potato

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

olive oil
2 onions, peeled and roughly chopped
4 sticks celery, trimmed and roughly chopped
5 cloves garlic, peeled and roughly chopped
3 beef tomatoes, roughly chopped
500 g potatoes, peeled and cut into 3-4cm chunks
3 bay leaves
1 litre organic vegetable stock
700 g fresh fish fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned
1 lemon, juice of
½ a bunch fresh flat-leaf parsley, (15g) roughly chopped
½ a bunch fresh dill, (15g) roughly chopped
Greek extra virgin olive oil
1 loaf rustic bread, to serve

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.

Nutrition Facts : Calories 589 calories, Fat 10.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 43.7 g protein, Carbohydrate 84.3 g carbohydrate, Sugar 12.8 g sugar, Sodium 2 g salt, Fiber 6.5 g fibre

KAKAVIA

KAKAVIA image

FISHERMEN FISH SOUP from the southern central part of Crete: About! Older times when fishermen didn't have the technology and facilities the now days provide, being in open sea for many days fishing for their living and not able providing any refrigerators and the ingredients could carry in their boats without being afraid of getting decompose were the olive oil, potatoes, onions and zucchini when season allows.They didn't need salt (thought they always included in the boats supplies) as they usedsea water for their cooking. They used the small and cheap fishes for their soup as thebigger and more expensive were for the market and their profit. The result wereexcellent / tasty and kept for a few days

Provided by portoclubvacations

Categories Lunch/Snacks

Time 1h30m

Yield 8 dishes, 1 serving(s)

Number Of Ingredients 7

Ingredients

12 fish
3 potatoes
3 zucchini
3 onions
1 cup olive oil
1 tablespoon sea salt
3 lemons

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.

Nutrition Facts : Calories 2683.9, Fat 219.3, SaturatedFat 30.7, Sodium 7082.8, Carbohydrate 177, Fiber 30.4, Sugar 38, Protein 25.6

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