This classic seafood stew is a delight anytime of year, just don’t forget a loaf of crusty bread and of course vino!
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…
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