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

		Karen Mintzias
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

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

previous

next