Aegean sea chowder (psarosoupa kakavia)

Yield: 8 servings

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 \N Onions; chopped
2 \N Garlic cloves; pressed
2 pounds Canned peeled tomatoes including liquid
1 cup Chopped mushrooms
4 \N Celery stalks; chopped
2 teaspoons Salt
⅛ teaspoon Cayenne pepper
1 \N 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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