Greek Fish Chowder (Kakkavi)

• 1/4 cup olive oil
• 3 medium yellow onions, peeled and chopped
• 2 garlic cloves, chopped fine
• 2 (1 lb) cans peeled tomatoes, coarsely chopped
• 4 celery ribs, chopped
• 2 teaspoons salt
• 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 cup dry red wine
• 4 cups water
• 1 lb whitefish boneless fillets
• Any or all of the following
• clam, rinsed
• mussels, scrubbed clean and rinsed
• crab
• scallops
• shrimp
• squid, cleaned and cut into 1/2-inch circles

1. Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
2. Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
3. Serve in bowls with hearty bread and a salad.

olive oil, yellow onions, garlic, tomatoes, celery, salt, cayenne pepper, bay leaf, dry red wine, water, whitefish, clam, mussels, crab, shrimp, circles

Taken from www.food.com/recipe/greek-fish-chowder-kakkavi-423960 (may not work)