GREEK FISH CHOWDER 1/4 cup olive oil 3 medium yellow onions, peeled, chopped 2 cloves garlic, chopped fine 2 one-pound cans tomatoes, coarsely chopped 4 ribs celery, chopped 2 teaspoons salt 1/8 teaspoon cayenne pepper 1 bay leaf 4 cups water 1 pound whitefish, boneless fillets 1/2 pound each any, or all, of the following: clams, rinsed; mussels, scrubbed; crabs; scallops; shrimp; squid, cleaned, in 1/2-inch circles
Heat a six-quart, heavy stockpot and add oil, onion, and garlic. Saut'e until clear, about 5 minutes. Add remaining ingredients, except seafood, and simmer uncovered about 1/2 hour. Add fish and shellfish in order given, giving each variety a moment to cook. Clams will take longer than the squid. Serve in bowls with Greek or French Bread, and a salad.
GREEK SALAD DRESSING
This simple dressing is commonly found throughout Greece. (Smith's favorite oil is from Sparta.)
3/4 cup good Greek olive oil 1/4 cup fresh lemon juice Salt and pepper to taste
Mix the oil and lemon 3 to 1, and season. Put it on any kind of salad. You may like to add a bit of oregano now and then.