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Aegean Sea Chowder (Psarosoupa Kakavia)

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      Title: AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)
 Categories: Soups/stews, Greek, Seafood
      Yield: 8 Servings
 
           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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