European Recipes: Greek Recipes:Aegean Sea Chowder (Psarosoupa Kakavia)

Recipe via Meal-Master (tm) v8.04

       Title: Aegean Sea Chowder (Psarosoupa Kakavia)
Categories: Soups/stews, Greek, Fish/shellf
       Yield: 8 servings

       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    Garlic cloves; 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

   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.