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Yield: 8 servings
| 1 | lb | White fish |
| | | -- cut into 2-inch pieces |
| ½ | lb | Clams (if desired) |
| ½ | lb | Crab (if desired) |
| ½ | lb | Lobster (if desired) |
| ½ | lb | Scallops (if desired) |
| ½ | lb | Mussels (if desired) |
| ½ | lb | Shrimp (if desired) |
| ½ | lb | Baby octopus (optional) |
| ¼ | cups | Olive oil |
| 3 | | Onions; chopped |
| 2 | | Garlic cloves; pressed |
| 2 | lb | Canned peeled tomatoes |
| | | -- including liquid |
| 1 | cups | Chopped mushrooms |
| 4 | | Celery stalks; chopped |
| 2 | teaspoon | Salt |
| 1/8 | teaspoon | Cayenne pepper |
| 1 | | Bay leaf |
| ½ | cups | Wine, red preferably |
| 4 | cups | -Water |
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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.
Your Aegean Sea Chowder (Psarosoupa Kakavia) is ready. Good luck!
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