This cioppino is a wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Ingredients
- butter: 0.75 cup
- onions: 2 piece (chopped)
- parsley: 1 bunch (chopped, fresh)
- garlic: 2 clove (minced)
- stewed tomatoes: 2 cans (14.5 ounce cans)
- chicken broth: 2 cans (14.5 ounce cans)
- white wine: 1.5 cups
- water: 1 cup
- bay leaves: 2 piece
- basil: 1 Tbsp (dried)
- thyme: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- cod fillets: 1.5 pound (cubed)
- large shrimp: 1.5 pound (peeled and deveined)
- bay scallops: 1.5 pound
- clams: 18 small
- mussels, cleaned and debearded: 18 piece
- crabmeat: 1.5 cups
Metric Conversion
Stages of cooking
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Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
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Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
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Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
