Kakavia
                                   
      1 c  Sliced onions or scallions               Freshly ground black pepper
           -OR- leeks                          4 lb Fish (3 or 4 kinds) *
    1/2 c  Olive oil                                -- cleaned and sliced
      4    Tomatoes                            1    Lobster (optional)
           -- peeled, seeded & chopped              -- cut up & claws cracked
    1/2    Stalk fennel or celery              1 lb Shrimp; peeled & deveined
           -- sliced                           1 lb Scallops (optional)
      3    Sprigs fresh parsley                     -OR- Mussels in shells
      1    Bay leaf                                 -- (scrubbed)
      2    Sprigs fresh thyme                  8 sl Bread (thick); toasted
      1 c  Dry white wine                           Croutons
      5 c  -Water, more if necessary                Salt

  * Fish for poaching: bass, cod, hake, haddock, halibut, trout,
  pollack, snapper, rockfish, whiting, etc.)

  In a soup pot with a wide bottom, saute the onions in the oil, without
  browning, until soft.  Add the tomatoes, fennel, herbs, wine, and
  water and bring to a boil.  Season with salt and pepper to taste and
  simmer for 45 minutes.  Pour the stock into a large bowl through a
  sieve, squeezing all the pulp from the vegetables before discarding
  the fibers remaining in the sieve.  Return the soup stock to the pot
  and bring to a boil.

  Meanwhile, lightly salt the fish and let stand for 10 minutes, then
  rinse with water and lower into soup, adding water only if needed to
  cover the fish.  Lower the heat and simmer for 5 minutes, then add
  the lobster. Cover and simmer 5 minutes longer, then add the shrimp
  and scallops or mussels and simmer an additional 10 minutes.  Taste
  and adjust the seasonings.

  Arrange the toast slices in large soup plates.  Serve the varied
  fishes and broth in each bowl, hot, with croutons in a separate plate.

  NOTE: Kakavia is frequently made in the following variation: Cook 2
  to 3 fish with the vegetables and strain with the vegetables to make
  a thicker stock.  Continue to cook the remaining seafood as described
  above.