Kakavia (Food grecque) : The Kakavia (in Greek: κακαβιά) is a Fish soup Greek.
name comes from kakavi, the cooking pot à tripod used by old fishermen Ionians to cook on ember this Soupe.
Le Kakavia a été décrite comme « la ? Ancient some fish soups greek ", and related , line of the bouillabaisse French ; like this stew, the kakavia is prepare with a variety flexible de fish and she is associate to villages de fishermen.
Ingredients du kakavia: He was traditionally made à leave more small fish sins by fishermen, accompanied byolive oil,onions and safran.
A recipe modern request du White fish en netting and parts (as the cod, snapper or grouper goliath, which is one of the most large groupers), shrimp, fish stock ou broth de vegetables, tomatoes, onions, potatoes, olive oil, lemon juice and total garnish de parsley. A recipe for another request three or four kinds de fish cleaned et sliced (bar, cod, hake, haddock, halibut, trout, pollock, snapper, redfish, whiting), as well as shrimp and maybe lobster or in scallops, accompanied byonions,Green onions or l,olive oil, tomatoes, stem de fennel or celeri, parsley frais, thyme frais, leaves de laurel, black pepper ground, White wine and water and croutons golden.
The Kakavia is similar to others types de stew de fish ou fish soups, as the bouillabaisse French, cacciucco Italian, the Operetta Spanish and the caldeirada anglaise.