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Greek Bouillabaisse " Kakavia  "


So many different kinds of fish and shellfish can be used for this. 

Clams and mussels make a nice presentation if left in the shells but they are messy for your guests to handle, so if you prefer, remove the shells after cooking.



2 lbs. various fish – rockfish, sea perch, scorpion etc.  
½ lb. various shell fish – mussels, oysters, clams etc.  
2 carrots, cut into chunks  
2 cups fresh crushed tomatoes
1 stalk celery, quartered  
1 onion, quartered  
½ cup olive oil
lemon juice  
salt & pepper 

Clean the shellfish and the fish and wash thoroughly.   Salt and pepper them and cut into pieces.  In a deep soup pot, heat the oil and gently brown the fish, onion, celery and carrot. Add the tomatoes and enough water to cover by and inch or two and simmer it all together for about 1 hour. 

Strain the juice into another pot.   Clean the fish from the skins and bones and return the flesh to the soup.  Puree the vegetables and return them to the pot. Add the shellfish. Simmer it all together for about 20 minutes.  Add more salt and pepper according to your taste.  Serve with fresh lemon wedges.


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