Name: Greek Fish Soup with Cheat’s Rouille
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 6
Cuisine: Greek
Ingredients: a handful of celery leaves, chopped; salt and pepper; 1 kg (2 lb) mixed fish, such as hake, monkfish, red or grey mullet, cod, haddock, bream, brill and weever, skinned and cut into similarly sized chunks; 2 onions, sliced finely; juice of 1 lemon; 6 tablespoons olive oil; 1.75 litres (3 pints) fish stock; about 6 drops of Tabasco sauce; 500 g (1 lb) ripe tomatoes, peeled and chopped; 1 kg (2 lb) waxy new potatoes, scraped, sliced and rinsed; a generous pinch of salt; 1 teaspoon dried oregano; 1 tablespoon olive oil; 200 g (7 oz) canned or bottled pimientos, drained; 1 large garlic clove

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

In Greece, this soup is called kakavia and it’s very similar to bouillabaisse, the saffron-flavoured fish soup from the South of France. It’s quick and easy to prepare, and makes a meal in itself It can be made with any firm-textured fish, and it’s all the better for being made with a mixture of fish. Oily fish, such as herring, mackerel, sardine and tuna, aren’t suitable.

I like to serve this with a garlicky, Tabasco-spiked rouille in the bouillabaisse tradition, but that’s an opti