Aegean Sea Chowder (Psarosoupa Kakavia)
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8 Servings
1.00 lb White fish; cut into 2-inch
-pieces
0.50 lb Clams (if desired)
0.50 lb Crab (if desired)
0.50 lb Lobster (if desired)
0.50 lb Scallops (if desired)
0.50 lb Mussels (if desired)
0.50 lb Shrimp (if desired)
0.50 lb Baby octopus (optional)
0.25 c Olive oil
3.00 Onions; chopped
2.00 Cloves garlic; pressed
2.00 lb Canned peeled tomatoes;
-including liquid
1.00 c Chopped mushrooms
4.00 Celery stalks; chopped
2.00 ts Salt
0.13 ts Cayenne pepper
1.00 Bay leaf
0.50 c Wine; red preferably
4.00 c Water
Date: Thu, 28 Mar 1996 19:27:29 -0500
From: Walt Gray 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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #89
From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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