Kakavia, ‘fisherman’s soup’, is described as the most ancient of Greek fish soups, traditionally made with freshly-caught fish, seafood and seasonal vegetables.
Combine the prawn bisque, fish stock and chicken stock in a large heavy pan. Stir in the tomato paste, beurre manie and saffron, then simmering on a low heat slowly incorporate the olive oil and butter. Strain and finish with sea salt, pepper, ground fennel, a few drops of lemon juice and the ouzo.
For the rouille blend the bread, potato, vinegar, and a tablespoon of water in a processor. Stir in 60ml of olive oil, the garlic oil, egg yolk, a pinch of smoked paprika and salt to taste.
When ready to serve, salt and sauté the fish fillets and prawns with olive oil and thyme. Glaze the carrots, courgettes and fennel with butter and arrange them on the plate with the beetroot, cheese, potatoes and crostini. Decorate with drops of rouille and sprinkle with smoked paprika.