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Aegean Sea Chowder (Psarosoupa Kakavia) Recipe
   
Recipe Categories: Miscellaneous Recipes
Yield: 8 servings
 
Ingredients
    Karen Mintzias  
  1  lb White fish  
    -- cut into 2-inch pieces  
  1/2  lb Clams (if desired)  
  1/2  lb Crab (if desired)  
  1/2  lb Lobster (if desired)  
  1/2  lb Scallops (if desired)  
  1/2  lb Mussels (if desired)  
  1/2  lb Shrimp (if desired)  
  1/2  lb Baby octopus (optional)  
  1/4  c Olive oil  
  3   Onions; chopped  
  2   Garlic cloves; pressed  
  2  lb Canned peeled tomatoes  
    -- including liquid  
  1  c Chopped mushrooms  
  4   Celery stalks; chopped  
  2  ts Salt  
  1/8  ts Cayenne pepper  
  1   Bay leaf  
  1/2  c Wine, red preferably  
  4  c -Water  
 
Instructions
 
  1. Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour.

 
  2. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.

 
  Source: The Complete Greek Cookbook - by Theresa Karas Yianilos

 
  Typed for you by Karen Mintzias

 
   


 
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