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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

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