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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a stew made wonderful by all things from the sea. Best served with crusty bread for sopping up the juices. Ingredients:
3/4 cup butter |
2 medium 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 |
1/2 teaspoon dried thyme |
1/2 teaspoon 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 crab meat |
1 1/2 pounds cod fillets, cubed (optional) |
Directions:
1. Over medium low heat melt the butter in a large stockpot.
2. Add onions, garlic and parsley.
3. Cook slowly, stirring often until onions are tender.
4. Add tomatoes, breaking them into chunks.
5. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
6. Stir well to combine.
7. Cover and simmer for 30 minutes.
8. Stir in the shrimp, scallops, clams, mussels and crab meat.
9. Stir in cod, if desired.
10. Bring to a boil.
11. Lower heat, cover and simmer 5 to 7 minutes until clams open.
12. Ladle soup into bowls and serve with crusty bread.
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