*  Exported from  MasterCook  *

                 AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Greek                            Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   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                    Garlic cloves -- 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

  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
 


                   - - - - - - - - - - - - - - - - - -