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Karen Mintzias 3 Onions; chopped
1 lb White fish 2 Garlic cloves; pressed
-- cut into 2-inch pieces 2 lb Canned peeled tomatoes
1/2 lb Clams (if desired) -- including liquid
1/2 lb Crab (if desired) 1 c Chopped mushrooms
1/2 lb Lobster (if desired) 4 Celery stalks; chopped
1/2 lb Scallops (if desired) 2 ts Salt
1/2 lb Mussels (if desired) 1/8 ts Cayenne pepper
1/2 lb Shrimp (if desired) 1 Bay leaf
1/2 lb Baby octopus (optional) 1/2 c Wine, red preferably
1/4 c Olive oil 4 c -Water
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.
Source: The Complete Greek Cookbook - by Theresa Karas Yianilos
Typed for you by Karen Mintzias
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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