Recipe for Aegean Sea Chowder (Psarosoupa Kakavia)


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 cup olive oil
3 onions; chopped
2 garlic cloves; pressed
2 lb canned peeled tomatoes - including; liquid
1 cup chopped mushrooms
4 celery stalks; chopped
2 teaspoon salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine, red preferably 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here