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Title: Aegean Sea Chowder (Psarosoupa Kakavia)
Yield:8 servings
Category:Soups/stews, Greek, Fish/sea
Rating:
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Karen Mintzias 3 Onions; chopped
1 lb White fish 2 Garlic cloves; pressed
-- cut into 2-inch pieces 2 lb Canned peeled tomatoes
1/2 lb Clams (if desired) -- including liquid
1/2 lb Crab (if desired) 1 c Chopped mushrooms
1/2 lb Lobster (if desired) 4 Celery stalks; chopped
1/2 lb Scallops (if desired) 2 ts Salt
1/2 lb Mussels (if desired) 1/8 ts Cayenne pepper
1/2 lb Shrimp (if desired) 1 Bay leaf
1/2 lb Baby octopus (optional) 1/2 c Wine, red preferably
1/4 c Olive oil 4 c -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.

Source: The Complete Greek Cookbook - by Theresa Karas Yianilos

Typed for you by Karen Mintzias

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