Recipe - Aegean Sea Chowder (Psarosoupa Kakavia)

1 pound White fish; cut into 2inch
pieces
One half pound Clams (if desired)
One half pound Crab (if desired)
One half pound Lobster (if desired)
One half pound Scallops (if desired)
One half pound Mussels (if desired)
One half pound Shrimp (if desired)
One half pound Baby octopus (optional)
One fourth cup Olive oil
3 Onions; chopped
2 Cloves garlic; pressed
2 pound Canned peeled tomatoes;
including liquid
1 cup Chopped mushrooms
4 Celery stalks; chopped
2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 Bay leaf
One half cup Wine; red preferably
4 cup Water

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

From: Walt Gray waltgray@mnsinc.com
Prepare fish and shellfish by cleaning and cutting into bitesize 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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