Kakavia (Fisherman’s Stew)

What an inspiring weekend it was, demonstrations, discussions and tastings at the Chefs Masterclass at Langham Melbourne for Melbourne Food & Wine Festival.

I feel immensely privileged to have been part of the Chefs Masterclass amongst some of the world’s best culinary masters…it was so much fun. Chocolate masterpieces created by Johnny Iuzzini, inspiring discussions together with delicious seafood by Mauro Uliassi and so much more.

Hope everyone that came to my session enjoyed it as much as I did.

Here one of the recipes that I prepared on the day…Mary x

• 500 grams fish fillets (I like to use snapper)

• 1 small whole fish, cleaned

• 1 whole garlic clove

• 6 black peppercorns

• 1 brown onion, peeled and sliced

• 3 tomatoes, peeled and chopped

• 3 sticks celery, cleaned and sliced

• 3 carrots, peeled and sliced

• 3 potatoes, peeled and chopped into chunks

• 2 cloves garlic, finely diced

• 2 bay leaves

• olive oil

• salt and pepper, to taste

• 1 generous tablespoon chopped parsley

• 1 lemon

In a large saucepan place the whole fish and cover with about 1½ litres of water. Add the whole garlic clove and season with salt and add peppercorns. Bring to the boil and simmer for 20 minutes or until the fish is cooked and tender. Using a slotted spoon carefully remove the fish, garlic and peppercorns. Clean the bones from the fish and put flesh aside to be added to the soup later. Strain the stock.

In a large pot sauté the onions in a little olive oil. Add the celery, garlic and tomatoes and cook until soft, should only need 4 – 5 minutes. Add potatoes and carrots, bay leaves and season well. Add the fish stock (there should be about a litre, if not add some water) and simmer gently for 30 minutes. Add the fish fillets and flesh from the stock and simmer for a further 20 minutes. When cooked remove some of the potatoes from the soup and mash with a fork then add them back to the soup.

Add the parsley and a squeeze of lemon. Serve hot with fresh crust bread.