Name: Psarosoupa Kakavia (Aegean Sea Chowder)
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

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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