Ingredients
Original recipe makes 12 servingsChange Servings
- 3/4 cup butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 2 large cans tomatoes (Diced or Crushed)
- 3 cans chicken broth (I add a little more)
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Red Pepper (if desired)
- 1 1/2 cups white wine
This is where you can throw in whatever you want. I used shrimp, bay scallops, crab and fish.
- 1 1/2 pounds large shrimp - peeled and deveined
- 1 1/2 pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debarred
- 1 1/2 cups crabmeat
- 1 1/2 pounds cod fillets, cubed
Directions
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- 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.
- 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!