MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Aegean Sea Chowder (Psarosoupa Kakavia)
  Categories: Soups/stews, Greek, Fish/shellf
       Yield: 8 servings
       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