Greek Kakavia

Serves 6

Use whatever fish you have available. I like to use odd cuts of fish and shellfish from our local waters. In Greece, the fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. I learned this from a Greek chef who worked in my kitchen one year.

1 cup extra virgin olive oil
3 onions, peeled and roughly chopped
1 cup fennel minced
5 celery stalks minced
2 carrots minced
8 cloves garlic, peeled and minced
5 fresh in season tomatoes, diced or my favorite Muir Glen Fire roasted Diced canned tomatoes
2 pounds potatoes (organic with skin on, diced)
5 bay leaves
2 quarts organic fish fumet*
3 pounds fish fillets, cut into small pieces
2 pounds peeled shrimp, mussels and/or lobster (best if in the shells)
juice of 1 lemon
small bunch fresh flat leaf parsley, roughly chopped
1 small bunch fresh dill, roughly chopped
salt and pepper at end to taste

*to make a stock into a fumet, reduce the stock by simmering until 1/4 of the liquid as cooked out

Heat olive oil in a large pan on medium heat. Add the onions, celery, fennel and carrots and cook for 5 minutes, then add the garlic and cook for more 5 minutes, until soft.

Add the tomatoes, potatoes and bay leaves and pour in the stock. Bring to a slow simmer and cook until potatoes are cooked through. Add your shellfish (note: I add shrimp last and mussels before fish. Add clams first if using).

Serve with crusty bread and warm feta with dill sprinkled on feta! WOW!

Image Credit:  Couture & Crayons

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