Aegean sea chowder (psarosoupa kakavia)

8 servings

Ingredients

QuantityIngredient
1poundsWhite fish cut into 2-inch pieces
½poundsClams (if desired)
½poundsCrab (if desired)
½poundsLobster (if desired)
½poundsScallops (if desired)
½poundsMussels (if desired)
½poundsShrimp (if desired)
½poundsBaby octopus (optional)
¼cupOlive oil
3Onions; chopped
2Garlic cloves; pressed
2poundsCanned peeled tomatoes including liquid
1cupChopped mushrooms
4Celery stalks; chopped
2teaspoonsSalt
teaspoonCayenne pepper
1Bay leaf
½cupWine, red preferably Water

Directions

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