Shrimp Cioppino|Print | TastyCookery

Servings: 13

Large shrimp

1 1/2 lbs, peeled and deveined

Small clams

Mussels

18, cleaned and debearded

Crabmeat

1 1/2 cups

Cod fillets

1 1/2 lbs, cubed

Butter

3/4 cup

Onions

2, chopped

Garlic, minced

2 cloves

Fresh parsley

1 bunch, chopped

Stewed tomatoes

2 (14.5 oz) cans

Chicken broth

2 (14.5 oz) cans

Bay leaves

Dried basil

1 tbsps

Dried thyme

1/2 tsp

Dried oregano

1/2 tsp

Water

1 cup

White wine

1 1/2 cups

Bay scallops

1 1/2 lbs

Shrimp Cioppino

Prep:

10 m

Cook:

45 m

Ready in:

55 m

In a large stockpot over medium-low, melt butter. Add chopped onions, minced garlic, and chopped parsley. Cook, stirring, until onions are soft. Breaking into chunks, add tomatoes. Add broth, bay, dried basil, thyme, oregano, water, and white wine. Mix. Covered, simmer for half an hour.
Add shrimp, clams, scallops, mussels, and crabmeat. Bring the mixture to boil. Lower the heat, cover and simmer for about (until clams open). Ladle soup into bowls. Serve. Enjoy your authentic Cioppino!