Preparation: 10 minutes
Cooking: 25 minutes
Portions: 4-5
Difficulty: easy
Price: 8 Euros
Preparation: 10 minutes
Cooking: 25 minutes
Portions: 4-5
Difficulty: easy
Price: 8 Euros
This fish soup is liquid cold. With a very deep and condensed flavor. Having had the Kakavia soup @lsandsia restaurant in Athens a few times, made me want to make it at home again since it has been a few years since the last time.
Using the head of the fish that normally is discarded gives us the best most enhanced flavor. The broth from the fish head is even tastier that using the body of the fish. This is because the eyes are gelatinous, the bones of the head contain all the flavor, the cheek meat is thicker and very rich, and all the other tissues and fat that give a complex broth.
The 2 important secrets is to cut your vegetables equal in size and add your fish from the beginning in cold water just slightly covering the head. And of course have a fresh fish head.
INGREDIENTS
1-2 large fish head (1.5 kg)
1 whole tomato carved
2 potatoes
2 carrots
2 celery sticks
1 whole onion quartered
100 ml olive oil
salt and fresh ground pepper
1 lemon
PREPARATION
Wash, peel and cut your vegetables. Make sure to cut your vegetables in equal sizes. Core the tomato and onion.
Put all your vegetables in a large pot and place your fish head on top after you wash it.
Cover with cold water slightly covering the head and bringing to a boil on medium high heat.
Add half the olive oil and lemon juice, lower the temperature and simmer for 25 minutes.
Remove the head and keep all the meat from the cheeks and edible parts. Keep the vegetables in a plate and strain the soup carefully keeping only the liquid. Add the rest of the olive oil.
Put the hot soup in a bowl and serve with pieces of vegetables and clean pieces of fish. Enjoy
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