Cioppino

By JimMac

Ingredients

• 3/4 cup butter
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 bunch fresh parsley, chopped
• 2 (14.5 oz.) cans stewed tomatoes
• 3-3/4 cups chicken broth
• 2 bay leaves
• 1 T dried basil
• 1/2 t dried thyme
• 1/2 t 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 (or other white fish) fillets, cut into cubes

Details

Servings 10

Preparation

Step 1

Method:

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 crab meat. Gently stir in the fish. Bring to a boil. Lower heat; simmer until clams open. Serve.