Kakavià soup

Kakavià soup


1 1/2 cups extra virgin olive oil

1 kilo scorpion-fish

1/2 kilo dusky sea perch or white grouper

3 large potatoes

2 large onions

1 large lemon, juiced

Salt and pepper to taste



Spread out a layer of quartered onions in a big pot, cover with the quartered potatoes and top with the fish. Add salt and fill with water up to 4cm below the fish’s surface. Then pour enough water to cover the fish. Cover the pot and boil at high temperature for 20 minutes and then continue with the pot uncovered for another 15 minutes.