Cioppino Thursday

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

INGREDIENTS

• 2 tablespoons and 2-1/4 teaspoons butter
• 1/2 onions, chopped
• 1/2 clove garlic, minced
• 1/4 bunch fresh parsley, chopped
• 1/2 (14.5 ounce) can stewed tomatoes
• 1/2 (14.5 ounce) can chicken broth
• 1/2 bay leaves
• 3/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 3 tablespoons and 2 teaspoons water
• 1/3 cup and 1 teaspoon white wine
• 6 ounces large shrimp - peeled and deveined
• 6 ounces bay scallops
• 4-1/4 small clams
• 4-1/4 mussels, cleaned and debearded
• 1/3 cup and 1 teaspoon crabmeat
• 6 ounces cod fillets, cubed

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, 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!