Greek Fish Chowder (Kakkavi)

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:
6
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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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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!Reply
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