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How To make Aegean Sea Chowder (Psarosoupa Kakavia)

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Ingredients
1
pound
white fish, cut into 2 inch pieces
1/2
pound
clams, (if desired)
1/2
pound
crab, (if desired)
1/2
pound
lobster, (if desired)
1/2
pound
scallops, (if desired)
1/2
pound
mussels, (if desired)
1/2
pound
shrimp, (if desired)
1/2
pound
baby octopus, (optional)
1/4
cup
olive oil
3
medium
onions, chopped
2
cloves
garlic, pressed
2
pounds
tomatoes, peeled, canned including liquid
1
cup
mushrooms, chopped
4
stalks
celery, chopped
2
teaspoons
salt
1/8
teaspoon
cayenne pepper
1
whole
bay leaf
1/2
cup
wine, red preferably
4
cups
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.

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