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1
In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft.
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2
Add the tomatoes, fennel, herbs, wine, and water and bring to a boil.
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3
Season with salt and pepper to taste and simmer for 45 minutes.
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4
Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve.
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5
Return the soup stock to the pot and bring to a boil.
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6
Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish.
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7
Lower the heat and simmer for 5 minutes, then add the lobster.
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8
Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes.
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9
Taste and adjust the seasonings.
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10
Arrange the toast slices in large soup plates.
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11
Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate.
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12
NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock.
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13
Continue to cook the remaining seafood as described above.
