Cioppino
Ingredients
¾ cup Butter
2 Onions, chopped
2 cloves Garlic, minced
1 bunch Fresh Parsley, chopped
19 ounces Stewed Tomatoes
29 ounces Organic Chicken Broth
2 Bay Leaves
1 tablespoon Dried Basil
½ teaspoon Dried Thyme
½ teaspoon Dried Oregano
1 cup Filtered Water
1½ cups White Wine
1½ pounds large Shrimp, peeled and deveined
1½ pounds Bay Scallops
18 small Clams
18 Mussels, cleaned and de-bearded
1½ cups Crab Meat
1½ pounds Cod Filets, cubed
Directions
1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley
2. Cook slowly, stirring occasionally until onions are soft
3. Add tomatoes to the pot
Break them into chunks as you add them
4. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine and mix well
5. Cover and simmer 30 minutes
6. Stir in the shrimp, scallops, clams, mussels, crab meat and fish
7. Bring to boil, lower heat, cover and simmer 5 to 7 minutes until clams open
8. Ladle soup into bowls and serve