Psarosoupa Kakavia (aegean Sea Chowder) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: White fish, cut into 2-inch pieces
1/2 lbs: Clams, if desired
1/2 lbs: Crab, if desired
1/2 lbs: Lobster, if desired
1/2 lbs: Scallops, if desired
1/2 lbs: Mussels, if desired
1/2 lbs: Shrimp, if desired
1/2 lbs: Baby octopus, optional
1/4 cup: Olive oil,
3: Onions, chopped
2: Garlic cloves, pressed
2 lbs: Canned peeled tomatoes, including liquid
1 cup: Chopped mushrooms,
4: Celery stalks, chopped
2 tsp: Salt,
1/8 tsp: Cayenne pepper,
1: Bay leaf,
1/2 cup: Wine, red preferably
4 cup: -Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp