Aegean Sea Chowder(Psarosoupa Kakavia)

* Exported from MasterCook *

AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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