This seafood dish, cioppino, is fantastic! Serve with a warm loaf of crusty bread so you can mop up the flavorful soup!
components 1/4 cup butter
2 chopped onions
1 handful of chopped fresh parsley
2 minced garlic cloves
stewed tomatoes, two (14.5 ounce) cans
Chicken broth in two (14.5 ounce) cans
12 ounces of white wine
one water cup
1 bay leaf, 2
a tsp. of dried basil
1/2 tsp. dry thyme
1/2 tsp. dried oregano
1 1/2 pounds of diced cod fillets
Peeled and deveined big shrimp weighing 1 1/2 pounds
1-1/2 pounds of bay scallops
18 little clams
cleaned and debearded 18 mussels
Crab meat, 1 1/2 cups
In a sizable stockpot over low heat, melt the butter. Include garlic, parsley, and onions. For 3 to 4 minutes, or until onions are softened, cook and stir.
Fill the saucepan with tomatoes (break them into chunks as you add them). Add the bay leaves, wine, water, chicken broth, basil, thyme, and oregano. 30 minutes of simmering under cover.
Cod, shrimp, scallops, clams, mussels, and crab meat should be stirred in. Bring to a boil; then, reduce heat, cover, and simmer for 5 to 7 minutes, or until clams open. Serve soup by ladling it into bowls.
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