*  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
  
 
 
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