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Title: Aegean Sea Chowder (Psarosoupa Kakavia)
Categories: Soup Greek Seafood
Yield: 8 Servings

  Karen Mintzias
1lbWhite fish - cut into 2-inch pieces
1/2lbClams (if desired)
1/2lbCrab (if desired)
1/2lbLobster (if desired)
1/2lbScallops (if desired)
1/2lbMussels (if desired)
1/2lbShrimp (if desired)
1/2lbBaby octopus (optional)
1/4cOlive oil
3 Onions; chopped
2 Garlic cloves; pressed
2lbCanned peeled tomatoes - including liquid
1cChopped mushrooms
4 Celery stalks; chopped
2tsSalt
1/8tsCayenne pepper
1 Bay leaf
1/2cWine, red preferably
4c-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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