Greek Fish Chowder (Kakkavi)
photo by twissis
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
1 soup pot
- Serves:
- 4-6
ingredients
- 59.14 ml olive oil
- 3 medium yellow onions, peeled and chopped
- 2 garlic cloves, chopped fine
- 2 (907.18 g) can peeled tomatoes, coarsely chopped
- 4 celery ribs, chopped
- 9.85 ml salt
- 0.61 ml cayenne pepper
- 1 bay leaf
- 118.29 ml dry red wine
- 946.36 ml water
- 453.59 g whitefish boneless fillets
-
Any or all of the following
- clam, rinsed
- mussels, scrubbed clean and rinsed
- crab
- scallops
- shrimp
- squid, cleaned and cut into 1/2-inch circles
directions
- Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
- Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
- Serve in bowls with hearty bread and a salad.
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Reviews
-
Made for the Greek Kid-Friendly challenge & I also was a big Jeff Smith fan way back when. This is so easy-to-make that my 9 yr-old assistant (Kata) proudly played a major role & 4 of us enjoyed the outcome. I made 2 sml chgs that I do not feel disturbed the heart of your recipe: I used fresh tomatoes & I added Old Bay as a pers pref. I used cod, baby shrimp & lump crabmeat for the seafood. Served it w/crusty rolls & it was great! Thx for sharing this recipe w/us & Kata says thx too. :-)
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