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Aegean Sea Chowder (Psarosoupa Kakavia)
| Ingredients | |||
| 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 | medium | onions, chopped | |
| 2 | cloves | garlic, pressed | |
| 2 | pounds | tomatoes, peeled, canned including liquid | |
| 1 | cup | mushrooms, chopped | |
| 4 | stalks | celery, chopped | |
| 2 | teaspoons | salt | |
| 1/8 | teaspoon | cayenne pepper | |
| 1 | whole | bay leaf | |
| 1/2 | cup | wine, red preferably | |
| 4 | cups | 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. | |||
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