Kakavia

Instructions

1. Scale and gut the fish, then cut them into pieces. Keep the heads and bones for the broth if you like.
2. In a large pot, heat the oil and sweat the sliced onion and chopped garlic for 4 minutes.
3. Add the grated or chopped tomatoes, the carrots in rounds and the potatoes in cubes, then cover with water and bring to a boil.
4. Simmer for 15 minutes, until the vegetables start to soften.
5. Add the fish pieces, salt, pepper and chili, then cook gently for 15 minutes without stirring so they don't fall apart.
6. Off the heat, add the lemon juice and chopped parsley.
7. Check the seasoning, then serve the soup piping hot with lemon wedges.