Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

4. Enjoy!
   
   Recipe courtesy of All Recipes
   https://www.allrecipes.com/recipe/12816/cioppino/