Cioppino

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3/4 cup butter
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 bunch fresh parsley, chopped
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (14 1/2 ounce) cans chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup water
• 1 1/2 cups wine
• 1 1/2 lbs large shrimp, peeled and deveined
• 1 1/2 lbs bay scallops
• 18 small clams
• 18 mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 lbs cod fish fillets, cubed

Recipe

• 1 over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley.
• 2 cook slowly, stirring occasionally until onions are soft.
• 3 add tomatoes to the pot (break them into chunks as you add them).
• 4 add chicken broth, bay leaves, basil, thyme, oregano, water and wine. mix well.
• 5 cover and simmer 30 minutes.
• 6 stir in the shrimp, scallops, clams, mussels and crabmeat.
• 7 stir in fish, if desired.
• 8 bring to boil.
• 9 lower heat, cover and simmer 5 to 7 minutes until clams open.
• 10 ladle soup into bowls and serve with warm, crusty bread!