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