Ingredientes para Greek Fish Chowder Kakkavi
- Olive Oil
- Yellow Onions
- Garlic Cloves
- Tomatoes
- Celery Ribs
- 1/2 teaspoon salt
- Cayenne Pepper
- Bay Leaf
- Dry Red Wine
- Water
- Fillets
- Clam
- Mussels
- Crab
- Scallops
- Shrimp
- Squid
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Cómo preparar Greek Fish Chowder Kakkavi
- Heat 2 tablespoons of olive oil in a 6-quart heavy-bottomed stockpot over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add 4 cups of fish stock, 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup dry white wine, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add 1 pound firm white fish fillets (cod, haddock, or halibut) cut into 2-inch pieces. Simmer for 5 minutes.
- Add 1/2 pound shellfish (mussels, clams, squid, or a combination), if using. Continue to simmer until the fish and shellfish are cooked through. Clams will take longer than squid; check for doneness by gently opening the shells. Discard any that don't open.
- Serve hot in bowls with crusty bread for dipping and a simple Greek salad on the side.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
41g
Fat
9g
Carbs
6g
