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
Transcribed cooking instructions as an idea can be observed way back into the distant past, at least as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the early Romans used a wide range of spices and herbs, including a few you will know like bay, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting books which were published in the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that appears on menues today, but rather recipes for the types of meals on the menues of the rich people of that period. In the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an increase in cookery books, some of which still exist in private libraries. By the arrival of the twentieth century, cookery publications were in high demand, as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Aegean Sea Chowder (Psarosoupa Kakavia) recipe.
