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.
4 pieces grouper fillet 50g each
4 pieces monkfish fillet 50g each
8 prawns, peeled & de-veined
3 sprigs fresh thyme
500ml prawn bisque
500ml fish stock
250ml chicken stock
1tbs tomato paste
30g beurre manie
10 saffron threads
70ml extra virgin olive oil
70g unsalted butter
2 pinches ground fennel seeds
1 slice white bread, crust removed
1 small potato boiled in saffron
chicken stock 1tbs white wine vinegar
3-4 drops of garlic oil
1 egg yolk
8 baby carrots, steamed
4 baby courgettes, cut in ribbons
2 baby fennel bulbs, sliced
1 yellow beetroot, sliced & pickled
Mykonos Vrasto cheese shavings
1 potato diced & boiled in saffron chicken stock