Aegean Sea Chowder (Psarosoupa Kakavia) Recipe
- 1 lb white fish cut 2" pcs
- 1/2 lb clams (if you like)
- 1/2 lb crab (if you like)
- 1/2 lb lobster (if you like)
- 1/2 lb scallops (if you like)
- 1/2 lb mussels (if you like)
- 1/2 lb shrimp (if you like)
- 1/2 lb baby octopus (optional)
- 1/4 c. extra virgin olive oil
- 3 x onions minced
- 2 x garlic cloves pressed
- 32 ounce canned peeled tomatoes including liquid
- 1 c. minced mushrooms
- 4 x celery stalks minced
- 2 tsp salt
- 1/8 tsp cayenne pepper
- 1 x bay leaf
- 1/2 c. wine, red preferably
- 4 c. water
- Prepare fish and shellfish by cleaning and cutting into bite-size pcs.
- Heat oil in a large pot.
- Fry onions and garlic on medium heat for 5 min.
- Add in remaining ingredients, except seafood and bring to a boil.
- Reduce heat and cover.
- Cook one hour.
- Add in fish and octopus (if using), and cook 20 min.
- Add in shellfish and simmer 5 min more.
- Serve warm with crusty bread and crisp salad.
- This recipe yields 8 servings.
white fish, crab, lobster, mussels, shrimp, baby octopus, extra virgin olive oil, onions, garlic, tomatoes including liquid, mushrooms, celery, salt, cayenne pepper, bay leaf, wine, water
Taken from cookeatshare.com/recipes/aegean-sea-chowder-psarosoupa-kakavia-62564 (may not work)