| english deutsch |
| par dimitris | 18.05.2008 12:38 |
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looking forward to the jahressuppe |
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In a few days the “jahressuppe” is coming to Mykonos. As we had a very busy beginning of the tourist season due to the Greek-Orthodox Easter and May 1st holidays, it will be a good chance to cook, meet with friends and try local home-wine, next to my small vineyard. Some friends play bouzouki and as we ‘ll start at noon we never know when we stop. In Mykonos we do meat soups, chicken soups, pulse-based soups, but we mostly like fish soups. Kakavia is the most favorite as it comes from many different, fresh and small fish. I was thinking of what to cook that day, but I think that staying in our local tradition is exactly the philosophy of the “jahressuppe”. So we are looking forward checking every day the weather forecast, as fresh fish need nice weather for the local fishermen to go fishing. Hopefully the weather is said to be good so the main ingredient, the fish, will be bought the last minute. In every city or village or island and any cook in Greece, makes a different kakavia. As it is said to be the fishermen soup cooked on the seaside using some seafood, shellfish and small fish that don’t get good price in the market, it has a different taste every time and also different ingredients. You can have a fantastic kakavia with only fish, and salted water. In this case you must have a good variety of fish that live around the rocky coasts. We call these fish petropsara, they are really tasty as what they eat is different of those in the open sea. To my opinion you also need at least dry onions, green celery leaves, oil, pepper and lemon. After this basis: carrots, potatoes, tomatoes, zucchini and saffron are also used -when cooking at home- and make the soup a real enjoy. I had the idea, thinking of the “jahressuppe” as a “synthesis” of cultures, to go the other way round working on the “analysis” of kakavia in its coloured ingredients. So I am planning on slow cooking my fish, get the valued fish stock, than add the vegetables and serve the soup not in a bowl but probably in 4-6 shots. I am so excited of the idea with the different tastes and coloures that I am still working on it so I cannot give any recipe yet. Looking forward to welcome the “jahressuppe” in Mykonos the following days, Dimitris Rousounelos karvouna.wordpress.com karvouna.wordpress.com/2007/12/15/die-jahressuppe/ karvouna.wordpress.com/2008/03/29/dromos_tis_soupas/ |
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