This cioppino is a wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::13
Ingredients
¾ cup butter
2 onions, chopped
1 bunch fresh parsley, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
1 ½ cups white wine
1 cup water
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 ½ pounds cod fillets, cubed
1 ½ pounds large shrimp – peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
Directions
Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
Dotdash Meredith Food Studios
Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
Dotdash Meredith Food Studios
Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
Dotdash Meredith Food Studios
Enjoy!
Allrecipes Magazine
Editor's Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.