Greek Fish Chowder (Kakkavi)

"This comes from a Frugal Gourmet cookbook. I'm posting it for ZWT 6. Greece Note: Add up to 1/2 lb. of your choice of shellfish."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
1hr 15mins
Ingredients:
17
Yields:
1 soup pot
Serves:
4-6
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ingredients

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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

  1. This recipe was delicious. I improvised by adding two 6 ounce cans of spicy V-8 juice. I had some leftover that I used and I added medium shrimp.
     
  2. Love this soup! I had forgotten about it until today. So glad you've posted this here! I will make some this weekend.
     
  3. 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. :-)
     
  4. i loved this . i used to watch the frug all the time the soup is really full of seafood in every bite . i didnt have to worry about wheat or dairy in this . i cut in half and there was still alot of soup zaar tour 6
     
  5. This stew was amazing .I used grouper filets shrimp scallops and mussels.home grown and canned Italian tomatoes.will make this again and again.family favorite.thank you
     
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