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Take a large pan and spread a layer of potatoes on the bottom, then layer up the fish, the potatoes, the fish and top with a layer of potatoes. |
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Tuck the onion in one corner. |
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Empty the tumbler of oil and the tumbler of lemon juice over the contents and if the liquids do not cover them, top up with water.
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The authentic recipe actually calls for more oil and lemon till the fish and potatoes are covered, but we suggest the lighter version.
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Place a plate over the last layer of potatoes, so that they stay in place when the soup begins to boil. Put the pan on the hotplate. Cook at a fairly high heat until the potatoes are soft. The oil and lemon are transformed into a wonderful milky liquid and the soup is white.
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Serve in soup bowls, broth, fish and potatoes.
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This wonderful recipe is from one of the loveliest villages in Crete, Aghia Galini. It’s a kakavia that’s a bit different from the usual fish soups.
The ideal fish for this soup is the scorpaena, but these are difficult to come by in the urban centres. So use any fish that is good boiled.
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