MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kakkavi, Greek Fish Chowder
 Categories: Seafood, Soup, Greek
      Yield: 1 servings
 
    1/4 c  Olive oil
      3 md Yellow onions;
           - peeled and chopped
      2 cl Garlic; chopped fine
      2 lb Canned tomatoes;
           - peeled and chopped
      4    Celery ribs; chopped
      2 ts Salt
    1/8 ts Cayenne pepper
      1    Bay leaf
    1/2 c  Dry red wine
      4 c  Water
      1 lb Whitefish, boneless filets
           Any Combination Of:
    1/2 lb Clams; rinsed
    1/2 lb Mussels; scrubbed clean
    1/2 lb Crabs
    1/2 lb Scallops
    1/2 lb Shrimps
    1/2 lb Squid; cleaned and cut into
           - 1/2" circles
 
  Heat a 6 qt 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 the squid.
  
  Serve in bowls with bread and a salad.

  Note by Jeff Smith: In some Greek communities, the kakkavi is
  served with avgolemono sauce stirred in. The older dishes are
  plain, as above with the exception of the tomatoes. He likes this
  version.
  
  Typed by Gail/Dale Shipp, untested.

  Note: I can find no reference to what avgolemono sauce is in the
  book. I believe he is saying the the original version had no
  tomatoes.
  
  Recipe FROM: The Frugal Gourmet Cooks Three Ancient Cuisines,
  China, Greece, Rome by Jeff Smith, 1989
 
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