| Kakavia Directions |
Put the smaller fish in a pot with enough water to cover them to boil.
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Add the olive oil, the sliced onions and the sliced tomatoes.
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After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed.
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Return to the heat and now add the larger pieces of fish to it.
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Add water to cover.
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After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins.
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Take a full egg and mix it with a fork.
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Add a little bit of the water from the soup and keep on mixing.
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Add a small cupful of cooled soup to the egg mixture.
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Once again add it to the soup pot and add the lemon juice.
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Heat the soup before serving, but not too much, otherwise the fish will be over cooked
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