GREEK FISH CHOWDER (KAKKAVI)

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Greek Fish Chowder (Kakkavi) image

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.

Provided by CJAY8248

Categories     Chowders

Time 1h15m

Yield 1 soup pot, 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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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