Cioppino
September 5, 2018
: 6-8
Ingredients
- 3/4 cup sweet 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 whole 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
Directions
- Step 1 Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley.
- Step 2 Cook slowly, stirring occasionally until onions are soft.
- Step 3 Add tomatoes to the pot (break them into chunks as you add them).
- Step 4 Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
- Step 5 Mix well.
- Step 6 Cover and simmer 30 minutes.
- Step 7 Stir in the shrimp, scallops, clams, mussels and crabmeat.
- Step 8 Stir in fish, if desired.
- Step 9 Bring to boil.
- Step 10 Lower heat, cover and simmer 5 to 7 minutes until clams open.
- Step 11 Ladle soup into bowls and serve with warm, crusty bread!
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