Aegean sea chowder (psarosoupa kakavia)
Yield: 8 Servings K
Ingredients:
- 1 lb White fish -- cut into 2-inch pieces
- 1/2 lb Clams (if desired)
- 1/2 lb Crab (if desired)
- 1/2 lb Lobster (if desired)
- 1/2 lb Scallops (if desired)
- 1/2 lb Mussels (if desired)
- 1/2 lb Shrimp (if desired)
- 1/2 lb Baby octopus (optional)
- 1/4 c Olive oil
- 3 Onions; chopped
- 2 Garlic cloves; pressed
- 2 lb Canned peeled tomatoes -- including liquid
- 1 c Chopped mushrooms
- 4 Celery stalks; chopped
- 2 ts Salt
- 1/8 ts Cayenne pepper
- 1 Bay leaf
- 1/2 c Wine red preferably
- 4 c -Water
Instructions:
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
