Aegean Sea Chowder (Psarosoupa Kakavia)

                                                     
      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
      3    Onions; chopped
	 
  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.