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

1. Prepare fish and shellfish by cleaning and cutting into bite-size pcs.
2. Heat oil in a large pot.
3. Fry onions and garlic on medium heat for 5 min.
4. Add in remaining ingredients, except seafood and bring to a boil.
5. Reduce heat and cover.
6. Cook one hour.
7. Add in fish and octopus (if using), and cook 20 min.
8. Add in shellfish and simmer 5 min more.
9. Serve warm with crusty bread and crisp salad.
10. 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)