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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 13 |
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This is a recipe I found on that Star Pooley submitted. I haven't tried it yet and would probably tweak it to our own tastes. It sure sounds good to have on a cold, winter's night! Ingredients:
3/4 c. butter |
2 onions, chopped |
2 cloves garlic, minced |
1 bunch fresh parsley, chopped |
2 (14.5 oz.) cans stewed tomatoes |
2 (14.5 oz.) cans chicken broth |
2 bay leaves |
1 tbl. dried basil |
1/2 tsp. dried thyme |
1/2 tsp. dried oregano |
1 c. water |
1 1/2 c. white wine |
1 1/2 lbs. large shrimp, peeled and deveined |
1 1/2 lbs. bay scallops |
18 small clams |
18 mussels, cleaned and debearded |
1 1/2 c. crabmeat |
1 1/2 lbs. cod fillets, cubed |
Directions:
1. Over medium-low heat melt butter in a large stockpot; add onions, garlic and parsley.
2. Cook slowly, stirring occasionally until onions are soft.
3. Add tomatoes to the pot; break them into chunks as you add them).
4. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
5. Mix well.
6. Cover and simmer 30 minutes.
7. Stir in the shrimp, scallops, clams, mussels and crabmeat.
8. Stir in fish, if desired.
9. Bring to boil.
10. Lower heat, cover and simmer 5 to 7 minutes until clams open.
11. Ladle soup into bowls and serve with warm, crusty bread!
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