Kakavia - alive magazine

Name: Kakavia - alive magazine
Ingredients: 3 Tbsp (45 mL) extra-virgin olive oil; 2 onions, finely diced; 2 large garlic cloves, minced; 3 large tomatoes, diced; 3 medium potatoes, sliced; 1/2 tsp (2 mL) dried oregano; 1 tsp (5 mL) fresh thyme; 4 cups (1 L) homemade or low-sodium fish or vegetable broth; 1 lb (450 g) assorted lean firm-fleshed white fish (halibut, monkfish, cod, haddock, etc.), cut into 1 to 1 1/2 in (2.5 to 4 cm) chunks; 1/2 lb (225 g) raw shrimps (size 21/25); Juice of 2 lemons; Salt; pepper; 1 1/2 Tbsp (22 mL) chopped fresh flat-leaf parsley (for garnish)

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Little known outside of Greece, this fisherman’s soup is lighter than its French counterparts bouillabaisse and bourride. 3 Tbsp (45 mL) extra-virgin olive oil…

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Ingredients

3 Tbsp (45 mL) extra-virgin olive oil
2 onions, finely diced
2 large garlic cloves, minced
3 large tomatoes, diced
3 medium potatoes, sliced
1/2 tsp (2 mL) dried oregano
1 tsp (5 mL) fresh thyme
4 cups (1 L) homemade or low-sodium fish or vegetable broth
1 lb (450 g) assorted lean firm-fleshed white fish (halibut, monkfish, cod, haddock, etc.), cut into 1 to 1 1/2 in (2.5 to 4 cm) chunks
1/2 lb (225 g) raw shrimps (size 21/25)
Juice of 2 lemons
Salt
pepper
1 1/2 Tbsp (22 mL) chopped fresh flat-leaf parsley (for garnish)