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Kakavia Soup
A flavourful fish soup. |
Ingredients:
| 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) |
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Directions:
- 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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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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