Cioppino

Cioppino

Cioppino

September 5, 2018
: 6-8

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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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