Psarosoupa Kakavia
(Aegean Seafood Stew) Recipe

Origin: Greece Period: Traditional

Ingredients:

450g white fish, filleted and cut into 5cm pieces
225g clams
225g crab (either crab claws or meat)
225g lobster
225g scallops
225g mussels
225g prawns
225g baby octopus
60ml olive oil
3 onions, chopped
2 garlic cloves, chopped
900g tinned, chopped, tomatoes (with liquid)
150g mushrooms, chopped
4 celery sticks, chopped
2 tsp salt
1/8 tsp cayenne pepper
1 bay leaf
120ml wine (red for preference)
1l water

Psarosoupa Kakavia
(Aegean Seafood Stew) Preparation:

Method:

Prepare the fish and shellfish by cleaning and/or gutting (discard any shellfish that are open). Clean the fish and octopus into bite-sized pieces.

Heal the oil in a large stock pot and use to fry the onions and garlic over medium heat for about 5 minutes, or until stock. Add the tomatoes, celery, mushrooms, salt, cayenne pepper, bay leaf, wine and water and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.

Now add the fish and octopus and cook for a further 20 minutes before adding the shellfish. Simmer for 5 minutes more then ladle into a serving bowl (discard any shellfish that have not opened). Serve hot with plenty of warm crusty bread and a Greek-style side salad.

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