Aegean Sea Chowder (Psarosoupa Kakavia)

Servings: 8
Ingredients:

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.

Source: The Complete Greek Cookbook - by Theresa Karas Yianilos
Typed for you by Karen Mintzias

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