Jul 15, 2010

Fish and Vegetable Soup (Kakavia)

Adding eel to this fish soup lends body and flavor to the broth.

Credit: Penny De Los Santos

7 tbsp. extra-virgin olive oil

4 sprigs flat-leaf parsley

2 sprigs fresh oregano

2 dried bay leaves

1 onion, halved

1⁄2 bulb fennel, plus 3 fronds

1 1⁄2 lbs. eel or monkfish, cleaned

  and cut into 4" pieces

2 1-lb. sea bass or red snapper, cleaned

  and fileted, bones and head reserved

2 cups white wine

2 cloves garlic, minced

1⁄2 tsp. Aleppo pepper or 1⁄8 tsp. crushed

  red chile flakes

3 Yukon Gold potatoes, peeled and

  cut into 1" pieces

2 medium carrots, peeled and

  cut into 1" pieces

2 medium zucchini, cut into 2" pieces

Kosher salt, to taste

2 tbsp. fresh lemon juice

1. Heat 5 tbsp. oil in a 5-qt. pot over high heat. Add the parsley, oregano, bay leaves, onions, and fennel; cook, stirring often, for 4 minutes. Add the eel, the bones and head of the sea bass, 1 1⁄2 cups wine, and 9 cups water; partially cover pot, bring to a boil, reduce heat to medium-high; cook, stirring occasionally and skimming the surface, until broth reduces to about 7 cups, about 1 hour. Strain broth, pressing on the bones to expel as much liquid as possible. Discard solids and set broth aside.

2. Heat remaining oil, garlic, and Aleppo pepper in a 4-qt. saucepan over medium heat; cook, stirring often, until garlic is soft, about 4 minutes. Add remaining wine and broth, along with potatoes, carrots, and zucchini; bring to a boil and cook until tender, about 15 minutes. Halve sea bass filets crosswise and add them to the broth; cook until filets are opaque, about 4 minutes. Season with salt and lemon juice. Ladle soup into bowls; serve hot.  

SERVES 4 – 6