A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops , clams, mussels, and crab meat. Get as creative as you want with the seafood.
3/4 cup butter
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 bunch fresh parsley, chopped
1/2 teaspoon dried thyme
2 cloves garlic, minced
2 onions, chopped
1 cup water
1 1/2 cups white wine, or red
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
1 1/2 pounds bay scallops
1 1/2 pounds large shrimp – peeled and deveined
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
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!