Kakkavi Greek Fish Chowder Recipes

AEGEAN KAKAVIA (BEAUTIFUL FISH STEW)

Steps:

• Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured.
• Add the tomatoes, potatoes and bay leaves and pour in the stock. Season lovingly with sea salt and black pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

MANHATTAN FISH CHOWDER

Steps:

• 1. In a large pot add olive oil, onions, celery, carrots & garlic "sweat" (soften)down about 5 mins.
• 2. add in tomato paste and combine well, then add in the fish stock, wine, bay leaf, thyme, salt & pepper, simmer covered about 15 mins.
• 3. add the fish chunks & potatoes and simmer another 20 mins...if you like a little heat add red pepper flakes.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
• Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
• Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
• Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
• Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
• Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
• Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

VEGETARIAN FISH CHOWDER

Steps:

• Put margarine in Dutch oven atop stove and heat up.
• Add onions and fry until translucent.
• Add garlic and paprika.
• Add celery, fennel, and leeks.
• When vegetables are starting to wilt, add 2 quarts stock.
• Add can of tomatoes.
• When boiling, taste and add in the Old Bay.
• Slowly add 2 cups of grits to simmering stew.
• Stir for about 5 minutes so grits do not clump.
• Add olives and liquid from can after grits are cooked through.

FISH CHOWDER

Steps:

• Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
• Sprinkle with flour. Stir to coat the vegetables.
• Add the wine and tomatoes; stir to blend.
• Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
• Cook another 20 minutes then add the fish.
• Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
• Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
• Note: Some like to add cayenne pepper.

BRAZILIAN FISH CHOWDER

Steps:

• Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
• Sprinkle with flour.
• Stir and cook 2 or 3 minutes.
• Add water, tomatoes and paste, seasonings and wine.
• Stir and bring to boiling point.
• Add fish.
• Lower heat and let simmer 1 hour or until fish is done but still firm.
• Serve in warmed chowder bowls, topped with parsley.
• Makes 6 or more servings.
• Garlic French bread goes well with this chowder.
• Actually it's essential!
• People who imagine they don't like fish love this soup.
• It makes a hearty one-dish meal.
• In fact, that's the only way I ever serve it.
• The"makings" are always on hand.
• Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
• Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.

FISH CHOWDER

Steps:

• Cook onions and potatoes in broth or water until almost tender.
• Add fish and complete cooking.
• When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
• Heat completely without boiling (very important, never boil any chowder).
• Sprinkle with remaining pepper and serve with oyster crackers or saltines.
• Note: If you want more potatoes or fish just add more broth and milk.

KAKKAVI - GREEK FISH CHOWDER

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.

GREEK FISH CHOWDER (KAKKAVI)

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.