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Greek Food - Recipe: Kakavia Soup

  Kakavia Soup
A flavourful fish soup.

1 Whole Egg (Lightly beaten)
2 lb Fish (1/2 small, 1/2 large, gutted and scaled)
1 Cup Olive Oil
3 Medium Onion (Sliced)
1 Pinch Pepper (To taste)
1 Pinch Salt (To taste)
3 Medium Tomatoes (Sliced)
  • Put the smaller fish in a pot with enough water to cover them to boil.
  • Add the olive oil, the sliced onions and the sliced tomatoes.
  • After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed.
  • Return to the heat and now add the larger pieces of fish to it.
  • Add water to cover.
  • After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins.
  • Take a full egg and mix it with a fork.
  • Add a little bit of the water from the soup and keep on mixing.
  • Add a small cupful of cooled soup to the egg mixture.
  • Once again add it to the soup pot and add the lemon juice.
  • Heat the soup before serving, but not too much, otherwise the fish will be over cooked

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