Cioppino

[Jennie@ifish]

Cioppino
Seafood Stew
Makes 4 servings

3/4 cup butter or margarine
2 medium onions, chopped
2 cloves garlic, minced
1 bunch parsley, minced
1 (28 ounce) can whole tomatoes
2 (14 ounce) cans chicken broth
2 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 extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 cups crabmeat or lobster chunks
1 1/2 pounds white fleshed fish meat, cut into chunks

Directions

1. Over medium-low heat melt butter in a large stockpot,add onions, garlic
and parsley. Cook slowly, stirring occasionally until onions are soft.
2. 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.
3. Stir in the shrimp, scallops, clams, musselsn and crabmeat or lobster
chunks. 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!