Kavala’s fish soup, monastic, with Paggaio tahini and vinegar.

A little history of the urban city of fish

This recipe is influenced by antiquity and the use of local products.

My mother brought it to me when she was working in the kitchen of the cosmopolitan restaurant, at that time “Kyriakou” at the beach.

In the old days in Greece there were no lemons (It is believed that the first lemons were grown on the Dekan plateau in central India).

But they had vineyards and produced vinegar, which they used.

Also, olive oil was not used as it is today as a food, but as a cosmetic or lighting. Sesame and sunflower seeds were grown in our area, from where they produced sesame oil, sunflower oil and of course the favorite tahini.

So an old cook saved this technique and in fact this particular soup was famous.


  • 1shallow pot
  • 1pot deep
  • 1pan
  • 1basin (professional metal deep utensil)
  • 1wooden spatula
  • 1tablespoon deep serving
  • 1grill tweezers
  • 1egg beater
  • 1blue cutting surface
  • 1vegetable cutting knife


  • 1 kg. of fresh mussels with their shells, cleaned
  • 500 gr. quinces grated and washed very well to leave the sand
  • 1 kg. small crayfishcleaned and the small intestine removed
  • 300 gr. shrimp cleaned and the small intestine removed
  • 200 gr. squids cleaned, washed and cut intothin strips
  • 500 gr. stone fishcleaned and washed
  • 1 lettuce cut into 4 cm pieces
  • 200 gr. tahini
  • 200 ml. Vinegar
  • 1 pinch of saffron
  • 1 bunch of chopped fresh onions
  • 1 bunch of chopped dill
  • 100 gr. of glazed rice
  • 100 ml white wine
  • salt
  • 1 tbsp of flour
  • 50 ml olive oil


  • Putthe stone fish and the shells in a shallow pot with water until it covers them,until they boil.
  • Ina deep saucepan, put half the oil to burn and put the squid on high heat.
  • Oncethe boil has subsided, add the mussels, which, once opened, take them out on aplate.
  • Putthe quinces with the wine in a pan and steam them covered with a lid. Thequinces should not be moved at all because they make sand and one by one weopen them and remove them on the plate with the mussels. Whoever does not openwe throw it away as they are not good.
  • Weempty the liquids that will come out slowly into the deep pot and as soon as theyare about to finish we stop because the sand that has come out remains below.
  • Inthe meantime, the stone fish are boiled, which we carefully remove to anotherplate to cool and then clean them.
  • Passthe broth through a fine strainer like the tea, so that there are no scales andfill in the deep pot.
  • Meltthe flour with cold water and add it to the broths.
  • Addthe lettuce, the onion, the rest of the oil and let them boil well over a highheat.
  • Whenthey are half boiled, add the washed rice and the saffron. Just before it isready, add the shrimp and crayfish.
  • Putthe tahini in a deep pan and add the vinegar, stirring. The tahini tightenswith the acidic ones, so when it starts to tighten we add the broth, as in theeggnog.
  • Whenit is ready, throw it in the pot, add the shells and put on high heat. Onceit starts to boil, after three simmering, remove from the heat, sprinkle withdill, if necessary, season with salt and pepper and serve.

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