Cioppino

Ingredients:

• 3/4 cup butter
• 2 chopped onions
• 2 cloves of minced garlic
• 1 bunch freshly chopped parsley
• 2 cans of stewed tomatoes
• 2 cans of chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup of water
• 1 1/2 cups white wine
• 1 1/2 pounds of peeled large shrimp
• 1 1/2 pounds bay scallops
• 18 small clams
• 18 cleaned mussels
• 1 1/2 cups crabmeat
• 1 1/2 pounds cod fillets, cubed

Preparation:

Melt the butter in a large stockpot, adding the onions, garlic, and parsley. Stir occasionally until the onion is cooked too. Add tomatoes in chunks, then the chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix the composition, then cover it and let it for about half an hour to simmer. After you’re done, add the shrimp, scallops, clams, mussels, and crabmeat. Cover the mixture and let it simmer for 5 to 7 minutes and be sure the clams opened. Cioppino is served in bowls with crusty bread aside.