Aegean Sea Chowder - {Psarosoupa Kakavia}

Recipe Ingredients

1 lb	454g / 16oz	White fish - cut 2" pieces
1/2 lb	227g / 8oz	Clams - (if desired)
1/2 lb	227g / 8oz	Crab - (if desired)
1/2 lb	227g / 8oz	Lobster - (if desired)
1/2 lb	227g / 8oz	Scallops - (if desired)
1/2 lb	227g / 8oz	Mussels - (if desired)
1/2 lb	227g / 8oz	Shrimp - (if desired)
1/2 lb	227g / 8oz	Baby octopus - (optional)
1/4 cup	59ml	Olive oil
3		Onions - chopped
2		Garlic cloves - pressed
32 oz	909g	Canned peeled tomatoes including liquid
1 cup	146g / 5.1oz	Chopped mushrooms
4		Celery stalks - chopped
2 teaspoons	10ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
1		Bay leaf
1/2 cup	118ml	Wine, red preferably
4 cups	948ml	Water

Recipe Instructions

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 (if using), and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.

Source:
"Undocumented, but from the WWW"

Rating

Average rating:

5.5 (2 votes)

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