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
Food historians have proved the existance of recipes way back into ancient history, in fact as far as the Egyptians, and possibly even further. In practice though, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have two books from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is popular today, but instead recipes for the types of meals on the menues of the nobility of that period. Over the following few hundred years, the rich families of Europe strove to lay on the best banquets, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Psarosoupa Kakavia (Aegean Sea Chowder) recipe.
