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Recipe: Aegean Sea Chowder Psarosoupa Kakavia
Similar Categories: Aegean, Sea, Chowder, Psarosoupa, Kakavia
1 pound white fish cut into 2-inch pieces
1/2 pound clams -- (if desired)
1/2 pound crab -- (if desired)
1/2 pound lobster -- (if desired)
1/2 pound scallops -- (if desired)
1/2 pound mussels -- (if desired)
1/2 pound shrimp -- (if desired)
1/2 pound baby octopus -- (optional)
1/4 cup olive oil
3 onions -- chopped
2 garlic cloves -- pressed
2 pounds canned peeled tomatoes including liquid
1 cup chopped mushrooms
4 celery stalks -- chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine -- red preferably
4 cups - water
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aegean, Sea, Chowder, Psarosoupa, Kakavia
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