Aegean Sea Chowder (Psarosoupa Kakavia)

About Recipe:

Aegean Sea Chowder (Psarosoupa Kakavia)
	Ingredients: Yield: 8 servings 1 pound white fish, cut into 2 inch pieces 1/2 pound clams, (if desired) 1/2 pound crab, (if desired) 1/2 pound lobster, (if desired) 1/2 pound scallops, (if desired) 1/2 pound mussels, (if desired) 1/2 pound shrimp, (if desired) 1/2 pound baby octopus, (optional) 1/4 cup olive oil 3 medium onions, chopped 2 cloves garlic, pressed 2 pounds tomatoes, peeled, canned including liquid 1 cup mushrooms, chopped 4 stalks celery, chopped 2 teaspoons salt 1/8 teaspoon cayenne pepper 1 whole bay leaf 1/2 cup wine, red preferably 4 cups 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.
Keywords: olive oil, clams, onion, salt, mushrooms, tomato, celery, fish, mussels, desired, pound, minutes, chopped, psarosoupa, shellfish, chowder, kakavia, octopus, heat, garlic, aegean