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Aegean Sea Chowder (Psarosoupa Kakavia)


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Soups/stews

Ingredients:

  • 1 lb White fish; cut into 2-inch pieces
  • 1/2 lb Clams (if desired)
  • 1/2 lb Crab (if desired)
  • 1/2 lb Lobster (if desired)
  • 1/2 lb Scallops (if desired)
  • 1/2 lb Mussels (if desired)
  • 1/2 lb Shrimp (if desired)
  • 1/2 lb Baby octopus (optional)
  • 1/4 c Olive oil
  • 3 Onions; chopped
  • 2 Cloves garlic; pressed
  • 2 lb Canned peeled tomatoes; including liquid
  • 1 c Chopped mushrooms
  • 4 Celery stalks; chopped
  • 2 ts Salt
  • 1/8 ts Cayenne pepper
  • 1 Bay leaf
  • 1/2 c Wine; red preferably
  • 4 c Water

Directions:

Date: Thu, 28 Mar 1996 19:27:29 -0500
 
From: Walt Gray <waltgray@mnsinc.com> 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.
 
Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.
 
Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Typed for you by Karen Mintzias
 
MM-RECIPES@IDISCOVER.NET
 
MEAL-MASTER RECIPES LIST SERVER
 
MM-RECIPES DIGEST V3 #89
 
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.