Aegean Sea Chowder (Psarosoupa Kakavia)

Ingredients for Aegean Sea Chowder (Psarosoupa Kakavia)

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

Cooking Instructions for Aegean Sea Chowder (Psarosoupa Kakavia)

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.