Greek Fish Chowder (Kakkavi) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This comes from a Frugal Gourmet cookbook. Greece Note: Add up to 1/2 lb. of your choice of shellfish. Ingredients:
1/4 cup olive oil |
3 medium yellow onions, peeled and chopped |
2 garlic cloves, chopped fine |
2 (1 lb) cans peeled tomatoes, coarsely chopped |
4 celery ribs, chopped |
2 teaspoons salt |
1/8 teaspoon cayenne pepper |
1 bay leaf |
1/2 cup dry red wine |
4 cups water |
1 lb whitefish boneless fillets |
clam, rinsed |
mussels, scrubbed clean and rinsed |
crab |
scallops |
shrimp |
squid, cleaned and cut into 1/2-inch circles |
Directions:
1. Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
2. Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
3. Serve in bowls with hearty bread and a salad.
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