1 karen mintzias
1 lb white fish - cut into 2-inch pieces
1/2 lb clams (if desired)
1/2 lb crab (if desired)
1/2 lb lobster (if desired)
1/2 lb scallops (if desired)
1/2 lb mussels (if desired)
1/2 lb shrimp (if desired)
1/2 lb baby octopus (optional)
1/4 cup olive oil
3 onions, chopped
2 garlic cloves, pressed
2 lb canned peeled tomatoes - including, liquid
1 cup chopped mushrooms
4 celery stalks, chopped
2 tsp salt
1/8 tsp cayenne pepper
1 bay leaf
1/2 cup wine, red preferably water
Directions
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.
Source: The Complete Greek Cookbook - by Theresa Karas Yianilos
Typed for you by Karen Mintzias
Servings: 8 servings
Aegean Sea Chowder (Psarosoupa Kakavia) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
It is possible to follow the history of `recipes` back into history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Much later, in Roman times a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Continuing our culinary historical journey, we find some books from the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is served today, but instead recipes for the types of food on the menues of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new foods and spices was responsible for an increase in recipe manuscripts, the majority of which are kept safe in private collections. Over the succeeding few hundred years, the powerful and wealthy strove to serve the best banquets, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks are greatly in demand due to better eduction, leisure time and a general increase in wealth. The TV revolution gave us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Aegean Sea Chowder (Psarosoupa Kakavia) recipe.
