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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Aegean Sea Chowder (Psarosoupa Kakavia) Category Regional Cuisine Total Hits 645 Rating | voted : 0 times The Recipe 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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