Kakavia

This is another soup which hails from Greece. I made a few modifications to it to make it more interesting. A little chilli oil gives it a lift without making it too spicy.

Word of warning: this takes quite a bit of salt and pepper to season is it makes a whopping 8 servings! Add a little at a time until it's right.

1 onion, finely sliced
1 can chopped tomatoes
750 g potatoes, cut into 5mm slices
¼ cup fresh oregano leaves, chopped
2 tablespoons olive oil
2 liters fish stock
1 kg white fish fillets, such as cod, snapper, haddock, pollock, etc.
500 g raw prawn meat
½ cup lemon juice
parsley, chopped, for garnish
chilli oil, to drizzle (optional)

Layer the onion, tomato and potato in a large, heavy-based saucepan, seasoning with salt, pepper and oregano between each layer. Add the oil and stock and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes, or until the potato is cooked through and tender.

Add the fish and prawn meat and cook for 5 minutes, or until the seafood is cooked. Add the juice, spoon into bowls and top with parsley.