Greek Bouillabaisse Kakavia

Ingredients list for Greek Bouillabaisse Kakavia

• 200 grams Pomfret
• 200 grams King Fish
• 50 grams Mussels (tisre)
• 50 grams Clams
• to taste Salt
• to taste Black pepper powder
• 1/4 cup Olive oil
• 1 medium Onion quartered
• 1 inch stick Celery quartered
• 1 medium Carrot chunks
• 1 cup Fresh tomato puree
• 1 Lemon cut into wedges

Method

1. Cut both the fish into one inch cubes. Sprinkle salt and pepper on fish cubes and the shellfish. Take a deep soup pot. Heat olive oil and gently brown onion, celery and carrot.
2. Add tomato pulp, fish cubes and enough water to cover the ingredients. Simmer for about fifteen minutes. Strain the soup into another pan. Separate the flesh from the skin and bones of the fish pieces and return the flesh to the soup.
3. Puree the onion, celery and carrot and return them to the pan. Add the shellfish. Simmer for about twenty minutes. Add more salt and pepper according to your taste. Serve with fresh lemon wedges.

Nutrition Info