Aegean Sea Chowder
From chefmeow 17 years ago
- 120 minutes to make
- Serves 8
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Garrett Estate in Fort Worth, Texas in 1994.
Ingredients
- 1 pound white fish cut into 2” pieces shopping list
- 1/2 pound each clams, crab, lobster, scallops, mussels and shrimp shopping list
- 1/4 cup olive oil shopping list
- 3 white onions chopped shopping list
- 2 garlic cloves pressed shopping list
- 2 pounds canned peeled tomatoes including liquid shopping list
- 1 cup chopped mushrooms shopping list
- 4 celery stalks chopped shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 bay leaf shopping list
- 1/2 cup red wine shopping list
- 4 cups water shopping list
How to make it
- Prepare fish and shellfish by cleaning and cutting into bite size pieces.
- Heat oil in 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 then cook one hour.
- Add fish and cook 20 minutes.
- Add shellfish and simmer 5 minutes more.
People Who Like This Dish 5
- lovemybirds Dayton, OH
- jo_jo_ba Oshawa, CA
- stewie Winnipeg, CA
- clbacon Birmingham, AL
- dandelion Ashland, NE
- chefmeow Garland, TX
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