Ingredients
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
Psarosoupa Kakavia (Aegean Sea Chowder) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. However, generally, these early recipes were just basic hieroglyphic instructions for meal preparation.
Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also tells us how the Roman chefs used many aromatic flavors, including some familiar names for example basil, mint and dill. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to serve the most extravagent meals, and as a result chefs and their recipes were much in demand. However, it wasn`t until the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes of their peers. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Psarosoupa Kakavia (Aegean Sea Chowder) recipe.
