| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Soups/stews, Greece, Fish, Seafood, Archived |
8 |
Servings |
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 |
|
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 Water |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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