Aegean Sea Chowder (Psarosoupa Kakavia)
Recipe
- Title:
- Aegean Sea Chowder (Psarosoupa Kakavia)
- Categories:
- Soups/stews, Greek, Fish/sea
- Yield:
- 8 servings
Directions
- Karen Mintzias 3 Onions; chopped 1 lb White fish 2 Garlic cloves; pressed -- cut into 2-inch pieces 2 lb Canned peeled tomatoes 1/2 lb Clams (if desired) -- including liquid 1/2 lb Crab (if desired) 1 c Chopped mushrooms 1/2 lb Lobster (if desired) 4 Celery stalks; chopped 1/2 lb Scallops (if desired) 2 ts Salt 1/2 lb Mussels (if desired) 1/8 ts Cayenne pepper 1/2 lb Shrimp (if desired) 1 Bay leaf 1/2 lb Baby octopus (optional) 1/2 c Wine, red preferably 1/4 c Olive oil 4 c -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.
Directions
- Add fish and octopus, and cook 20 minutes.
- Add shellfish and simmer 5 minutes more.
- Serve hot with crusty bread and crisp salad.
Directions
- Source: The Complete Greek Cookbook - by Theresa Karas Yianilos
Directions
- Typed for you by Karen Mintzias
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