Greek Fish Chowder (Kakkavi)

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

(6)

Recipe by CJAY8248

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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READY IN: 1hr 15mins

SERVES: 4-6

YIELD: 1 soup pot

UNITS: US

INGREDIENTS

Nutrition

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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