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Home -> Regional Cuisine -> Aegean Sea Chowder (Psarosoupa Kakavia)
Aegean Sea Chowder (Psarosoupa Kakavia)| Ingredients | | | 1 | pound | white fish, cut into 2 inch pieces | | | 1/2 | pound | clams, (if desired) | | | 1/2 | pound | crab, (if desired) | | | 1/2 | pound | lobster, (if desired) | | | 1/2 | pound | scallops, (if desired) | | | 1/2 | pound | mussels, (if desired) | | | 1/2 | pound | shrimp, (if desired) | | | 1/2 | pound | baby octopus, (optional) | | | 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 | | | 1/8 | teaspoon | cayenne pepper | | | 1 | whole | bay leaf | | | 1/2 | cup | wine, red preferably | | | 4 | cups | water | | | | | |
Directions:
| 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.
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