| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Soup | 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 | Cloves garlic, pressed | |
| 2 | lb | Canned peeled tomatoes |
| including liquid | ||
| 1 | c | Chopped mushrooms |
| 4 | Celery stalks, chopped | |
| 2 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 1 | Bay leaf | |
| 1/2 | c | Wine, red preferably |
| 4 | c | Water |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 19:27:29 -0500 From: Walt Gray <waltgray@mnsinc.com> 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 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 176
Total Fat: 19.8g
Cholesterol: 155.1mg
Sodium: 1737.9mg
Potassium: 835mg
Carbohydrates: 38.5g
Fiber: 2.4g
Sugar: 11.7g
Protein: 35.1g