Categories: Soups/stews, Greek, Fish/sea 
      Yield: 8 servings 
  
           Karen Mintzias                      3    Onions; chopped 
      1 lb White fish                          2    Garlic cloves; pressed 
           -- cut into 2-inch pieces           2 lb Canned peeled tomatoes 
    1/2 lb Clams (if desired)                       -- including liquid 
    1/2 lb Crab  (if desired)                  1 c  Chopped mushrooms 
    1/2 lb Lobster  (if desired)               4    Celery stalks; chopped 
    1/2 lb Scallops  (if desired)              2 ts Salt 
    1/2 lb Mussels  (if desired)             1/8 ts Cayenne pepper 
    1/2 lb Shrimp  (if desired)                1    Bay leaf 
    1/2 lb Baby octopus  (optional)          1/2 c  Wine, red preferably 
    1/4 c  Olive oil                           4 c  -Water 
  
  Prepare fish and shellfish by cleaning and cutting into bite-size pieces. 
  Heat oil in a large pot.  Fry onions and garlic on medium heat for 5 
  minutes.  Add remaining ingredients, except seafood and bring to a boil. 
  Reduce heat and cover.  Cook one hour. 
   
  Add fish and octopus, and cook 20 minutes.  Add shellfish and simmer 5 
  minutes more.  Serve hot with crusty bread and crisp salad. 
   
  Source: The Complete Greek Cookbook - by Theresa Karas Yianilos 
   
  Typed for you by Karen Mintzias