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Ingredients: |
3/4 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
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 crabmeat
1 1/2 pounds cod fillets, cubed |
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Directions: |
Over medium-low heat melt butter in a large stockpot, add
onions, garlic and parsley. Cook slowly, stirring occasionally
until onions are soft. Add tomatoes to the pot (break them into
chunks as you add them). Add chicken broth, bay leaves, basil,
thyme, oregano, water and wine. Mix well. Cover and simmer 30
minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat
or lobster chunks. Stir in fish, if desired. Bring to boil. Lower
heat, cover and simmer 5 to 7 minutes until clams open. Ladle
soup into bowls |
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Helpful Hints & Tips: |
Serve with a loaf of warm, crusty bread for sopping up the
delicious broth! |
