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  Recipe Home » Soups » Aegean Sea Chowder (Psarosoupa Kakavia)
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  Aegean Sea Chowder (Psarosoupa Kakavia)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 350
Ingredients:
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 cup Olive oil
3 Onions, chopped
2 Garlic cloves, pressed
2 lb Canned peeled tomatoes - including liquid
1 cup Chopped mushrooms
4 Celery stalks, chopped
2 tsp Salt
1/8 tsp Cayenne pepper
1 Bay leaf
1/2 cup Wine, red preferably
4 cup -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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