Greek Fish Chowder (Kakkavi) - cooking recipe

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
Preparation
    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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