Cioppino

By á-3131

"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"

Ingredients

• 3/4 cup butter 2 onions, chopped
• 2 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 2 (14.5 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 white wine
• 1 1/2 pounds large shrimp - peeled and deveined
• 1 1/2 pounds bay scallops
• 18 small clams 18 mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 pounds cod fillets, cubed

Details

Servings 6
Preparation time 10mins
Cooking time 55mins
Adapted from allrecipes.com

Preparation

Step 1

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!


Fantastic!!! I made a few changes, took some hints from other reviews. Such as, used 1 large can of crushed tomatoes and 1 14.5 oz. can of stewed tomatoes, no water. I also used 1 bottle of clam juice and 1 cup of chicken broth and I added calamari and some extra garlic. I simmered the broth for over an hour, until we were just about ready to eat, and then added the fish (took order from another recipe) first the clams for about 5 min, till they start to open, then the crab legs (about 1 minute) then the mussels, shrimp, squid, scallops and cod. Cook stirring frequently until the mussels open, the shrimp curl and the squid and scallops are just firm (about 3 minutes). Everything was cooked just right and the flavor.......wonderful!!! The recipe served 6 adults and we had a little left over. I took some of the broth and cooked some extra shrimp in it and then added the rest of the broth and fish and warmed it up.....it was wonderful even as a leftover.