Psarosoupa kakavia (aegean sea chowder)

Yield: 8 Servings

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 c Olive oil      3 Onions; chopped
2 Garlic cloves; pressed      2 lb Canned peeled tomatoes -- including liquid
1 c Chopped mushrooms      4 Celery stalks; chopped
2 ts Salt      1/8 ts Cayenne pepper
1 Bay leaf      1/2 c Wine red preferably
4 c -Water

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