Aegean Sea Chowder (Psarosoupa Kakavia)

• 1 pound fish fillets white fish, cut into 2 inch pieces
• 1/2 pound clams (if desired)
• 1/2 pound crab meat (if desired)
• 1/2 pound lobsters (if desired)
• 1/2 pound sea scallops (if desired)
• 1/2 pound mussels (if desired)
• 1/2 pound shrimp (if desired)
• 1/2 pound octopus baby
• 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
• 18 teaspoon cayenne pepper
• 1 whole bay leaves
• 1/2 cup wine red preferably
• 4 cups water

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

white fish, clams, crab meat, lobsters, mussels, shrimp, octopus baby, olive oil, onions, garlic, tomatoes, mushrooms, stalks celery, salt, cayenne pepper, bay leaves, wine red, water

Taken from recipeland.com/recipe/v/aegean-sea-chowder-psarosoupa-k-2827 (may not work)