Fish Soup (Kakavia)
                                 
  1 1/2 kg Fish trimmings                      1 c  Chopped celery (with leaves)
      3 l  Water                             1/2 c  Olive oil
           Salt                                2 c  Chopped, peeled tomatoes
           Whole peppercorns                   2    Bay leaves
      2 lg Onions; chopped                     4    Sprigs parsley
      2    Garlic cloves; crushed              1    Sprig thyme
      2    Leeks (optional)                  750 g  Potatoes; peeled & sliced
           -- white part only                       Parsley; chopped
  1 1/2 kg Mixed whole fish                  500 g  Large green prawns
    500 g  Green lobster tails                 2 tb Lemon juice
      1 c  Chopped carrot

  Obtain from the fishmonger fish trimmings such as heads and backbones.
  Rinse well and place in a large pot.  Add water, salt and 1/2 teaspoon
  peppercorns and simmer for 2 hours.  Strain stock and reserve.

  Gently fry onion, garlic, chopped leeks, carrots and celery in oil
  for 10 minutes.  Add chopped tomatoes, herbs tied into a bunch and
  reserved fish stock.  Season well with salt and freshly ground
  pepper.  Cover and simmer for 30 minutes.   Add potatoes and boil for
  5 minutes.

  Reduce heat, add fish pieces and simmer 3 minutes, then add lobster
  pieces and prawns and simmer for 7-10 minutes until prawns turn pink
  and lobster meat is cooked.  Do not boil when shellfish are added for
  they will toughen.

  Pile fish, shellfish and potatoes in a serving dish, sprinkle with
  chopped parsley and keep hot.

  Serve soup in a tureen as a first course with crusty bread, then
  follow with seafoods and potatoes served with lemon wedges and a
  cruet of olive oil.  Alternatively soup, potatoes and seafoods may be
  served together in deep plates.

  NOTE: Fish and shellfish preparation: Fish suitable are snapper,
  mullet, eel, whiting, john dory and bream.  Cut into 5 cm (2 inch)
  slices and sprinkle with lemon juice.  Add heads and trimmings to
  fish stock.  Cut rinsed lobster tails into 5 cm (2 inch) pieces with
  shell on.  Shell and de-vein prawns.