Psarosoupa Kakavia (Cretan Seafood Stew) is a traditional Greek recipe (from the island of Crete) for a classic stew of mixed seafood in a tomato and mushroom sauce flavoured with red wine, bayleaf and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic Greek version of: Cretan Seafood Stew (Psarosoupa Kakavia).
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Ingredients:
450g white fish, filleted and cut into 5cm pieces
225g clams
225g crab (either crab claws or meat)
225g lobster
225g scallops
225g mussels
225g prawns
225g baby octopus
60ml olive oil
3 onions, chopped
2 garlic cloves, chopped
900g tinned, chopped, tomatoes (with liquid)
150g mushrooms, chopped
4 celery sticks, chopped
2 tsp salt
1/8 tsp cayenne pepper
1 bay leaf
120ml wine (red for preference)
1l water
Method:
Prepare the fish and shellfish by cleaning and/or gutting (discard any shellfish that are open). Clean the fish and octopus into bite-sized pieces.
Heat the oil in a large stock pot and use to fry the onions and garlic over medium heat for about 5 minutes, or until stock. Add the tomatoes, celery, mushrooms, salt, cayenne pepper, bay leaf, wine and water and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
Now add the fish and octopus and cook for a further 20 minutes before adding the shellfish. Simmer for 5 minutes more then ladle into a serving bowl (discard any shellfish that have not opened). Serve hot with plenty of warm crusty bread and a Greek-style side salad.
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