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Cioppino

Cioppino

Lily Coleman
This cioppino is a wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 13
Calories 318 kcal

Ingredients
  

  • ¾ cup butter
  • 2 onions chopped
  • 1 bunch fresh parsley chopped
  • 2 cloves garlic minced
  • 14.5 ounce cans stewed tomatoes
  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Enjoy!