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¾cupbutter
2onions, chopped
1bunchfresh parsley, chopped
2clovesgarlic, minced
2(14.5 ounce) cansstewed tomatoes
2(14.5 ounce) canschicken broth
1 ½cupswhite wine
1cupwater
2bay leaves
1tablespoondried basil
½teaspoondried thyme
½teaspoondried oregano
1 ½poundscod fillets, cubed
1 ½poundslarge shrimp - peeled and deveined
1 ½poundsbay scallops
18smallclams
18mussels, cleaned and debearded
1 ½cupscrabmeat
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!
Recipe courtesy of All Recipes
https://www.allrecipes.com/recipe/12816/cioppino/