Aegean Sea Chowder (Psarosoupa Kakavia)

Aegean Sea Chowder (Psarosoupa Kakavia) Category Regional Cuisine 
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Comments 227 
Ingredients And Procedures
1poundwhite fish, cut into 2 inch pieces
1/2poundclams, (if desired)
1/2poundcrab, (if desired)
1/2poundlobster, (if desired)
1/2poundscallops, (if desired)
1/2poundmussels, (if desired)
1/2poundshrimp, (if desired)
1/2poundbaby octopus, (optional)
1/4cupolive oil
3mediumonions, chopped
2clovesgarlic, pressed
2poundstomatoes, peeled, canned including liquid
1cupmushrooms, chopped
4stalkscelery, chopped
1/8teaspooncayenne pepper
1wholebay leaf
1/2cupwine, red preferably


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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