Cooking Recipe Aegean Sea Chowder (Psarosoupa Kakavia)
Recipe 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 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
Directions
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