Psarosoupa kakavia (aegean sea chowder)
8 Servings
Ingredients
| Quantity | 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 |
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