Name: Greek Fish Chowder (Kakkavi)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 soup pot, 4-6 serving(s)
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

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Recipe by CJAY8248

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Greek Fish Chowder (Kakkavi) created by twissis

This comes from a Frugal Gourmet cookbook. I'm posting it for ZWT 6. Greece Note: Add up to 1/2 lb. of your choice of shellfish.

Ready In:: 1hr 15mins
Serves:
Yields:
Units:

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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
Any or all of the following
clam, rinsed
mussels, scrubbed clean and rinsed
crab
scallops
shrimp
squid, cleaned and cut into 1/2-inch circles

directions

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.
Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
Serve in bowls with hearty bread and a salad.

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RECIPE MADE WITH LOVE BY

@CJAY8248

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@CJAY8248

Contributor

"This comes from a Frugal Gourmet cookbook. I'm posting it for ZWT 6. Greece Note: Add up to 1/2 lb. of your choice of shellfish."

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review by Sheliah R.

6/6/2018

This stew was amazing .I used grouper filets shrimp scallops and mussels.home grown and canned Italian tomatoes.will make this again and again.family favorite.thank you

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review by O-mama

2/28/2015

This was super yummy even though I used tilapia (I truly don't like tilapia but I tried it yet again--and while the soup didn't redeem the fish, the fish didn't ruin the soup). The cayenne adds just enough after-kick without knocking this bland girl on her butt. I used four fillets of tilapia, small pre-cooked shrimp, two 14.5oz cans of italian diced tomatoes (what I have on hand), and only one teaspoon of salt. This soup was met with approval by the children. Future renditions will be attempted with flounder, more shrimp, and replacing some of the water with stock for extra richness. Many thanks for a keeper!

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review by laddiego

2/22/2012

This recipe was delicious. I improvised by adding two 6 ounce cans of spicy V-8 juice. I had some leftover that I used and I added medium shrimp.

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review by ilikemashtvshow

1/26/2012

Love this soup! I had forgotten about it until today. So glad you've posted this here! I will make some this weekend.

1

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photo by twissis

6/15/2010

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