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Cioppino recipe (Seafood)

Yield: 13 servings

¾ cups butter
2   onions, chopped
2   cloves garlic, minced
1   bunch fresh parsley, chopped
2 cans (14.5 ounce) cans stewed tomatoes
2 cans (14.5 ounce) cans chicken broth
2   bay leaves
1 tablespoon dried basil
½ teaspoons dried thyme
½ teaspoons dried oregano
1 cup water
1 cup white wine
lb large shrimp - peeled and deveined
lb bay scallops
18   small clams
18   mussels, cleaned and debearded
cups crabmeat
lb cod fillets, cubed

Posted by MayLoL on Aug 15, 2008


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. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

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