Free Recipe Aegean Sea Chowder (Psarosoupa Kakavia)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Aegean Sea Chowder (Psarosoupa Kakavia) Recipe
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 Cloves garlic; 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
Aegean Sea Chowder (Psarosoupa Kakavia) Preparation
Date: Thu, 28 Mar 1996 19:27:29 -0500 From: Walt Gray <waltgray@mnsinc.com> 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 MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the MealMaster recipe list.
Cooking Temperature:
Recipe Serves: 8
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