Description
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Ingredients
- ¾ 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
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup water
- 1 ½ cups white wine
- 1 ½ pounds large shrimp – peeled and deveined
- 1 ½ pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1 ½ cups crabmeat
- 1 ½ pounds cod fillets, cubed
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 13