Kakkavi Greek Fish Chowder Recipes

Steps:

• 1. Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes.
• 2. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
• 3. Add the fish and shellfish in the order given. This allows the ingredients time to cook. The clams will take longer than the squid.

Steps:

• Heat a 6 quart 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 squid.
• Serve in bowls with hearty bread and a salad.

Steps:

• Heat the olive oil in a saucepan.
• Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
• Stir in the tomatoes through worcestershire sauce.
• Bring to a boil and add the frozen fish.
• Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
• Sprinkle with parsley.

Steps:

• Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
• Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
• Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
• When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

Steps:

• Combine lemon juice, olive oil, and oregano in a small bowl.
• Place fish in 10-inch skillet and pour oil mixture over fish.
• Bring to a boil, reduce heat, cover, and simmer 5-10 minutes or until fish flakes when pierced with a fork Meanwhile, line a plate with spinach leaves.
• Place fish on spinach and pour liquid over the fish.
• Garnish with olives and lemon wedges.

Steps:

• Cut cod fillets into bite sized pieces.
• Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
• Cover and simmer 10 to 15 minutes until vegetables are tender.
• Add fish and cook 10 minutes longer.
• Add milk.
• Reheat, but do not boil.
• Serves 4.
• Serve hot, with freshly baked home made bread or rolls and butter.