Kakkavi Greek Fish Chowder Recipes

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:

• 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.

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:

• In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
• In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
• Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
• Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
• Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
• Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.