aegean sea chowder (psarosoupa kakavia)
| Measure | Ingredient |
|---|---|
| 1 pounds | White fish cut into 2-inch pieces |
| ½ pounds | Clams (if desired) |
| ½ pounds | Crab (if desired) |
| ½ pounds | Lobster (if desired) |
| ½ pounds | Scallops (if desired) |
| ½ pounds | Mussels (if desired) |
| ½ pounds | Shrimp (if desired) |
| ½ pounds | Baby octopus (optional) |
| ¼ cup | Olive oil |
| 3 | Onions; chopped |
| 2 | Garlic cloves; pressed |
| 2 pounds | Canned peeled tomatoes including liquid |
| 1 cup | Chopped mushrooms |
| 4 | Celery stalks; chopped |
| 2 teaspoons | Salt |
| ⅛ teaspoon | Cayenne pepper |
| 1 | Bay leaf |
| ½ cup | Wine, red preferably Water |
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.
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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