Aegean Sea Chowder (Psarosoupa Kakavia)

Title:
Aegean Sea Chowder (Psarosoupa Kakavia)

Yield:
8 Servings

Categories:
Soups




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    Cloves garlic; 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






 Date: Thu, 28 Mar 1996 19:27:29 -0500


 


 From: Walt Gray 


 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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