Aegean Sea Chowder (Psarosoupa Kakavia)

| Next >>

Title: Aegean Sea Chowder (Psarosoupa Kakavia)
Yield: 8 Servings
Categories: Soups


1 lb White fish; cut into 2-inch
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




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,