Cioppino Seafood Stew

Ingredients List

• ¾ cup butter

• 2 onions, chopped

• 1 bunch fresh parsley, chopped

• 2 cloves garlic, minced

• 2 (14.5 ounce) cans stewed tomatoes

• 2 (14.5 ounce) cans chicken broth

• 1 ½ cups white wine

• 1 cup water

• 2 bay leaves

• 1 tablespoon dried basil

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• 1 ½ pounds cod fillets, cubed

• 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

Instructions

In a large stockpot, melt butter over medium-low heat. Add the onions, parsley, and garlic. Sauté, stirring occasionally, until the onions are soft and translucent, about 3 to 4 minutes.

Add tomatoes to the pot, breaking them into chunks as you go. Mix in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover the pot and let it simmer for 30 minutes.

Add cod, shrimp, scallops, clams, mussels, and crabmeat to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 5 to 7 minutes, or until the clams open. Ladle the soup into bowls and serve.

Dig in and enjoy!

Note from the Editor:

Be aware of the variations in ingredient quantities when following the magazine's version of this recipe.

Nutritional Information (per serving)