Cioppino

2 onions, chopped

2 cloves garlic, minced

1 bunch fresh parsley, chopped

2 (14 1/2 ounce) cans stewed tomatoes

2 (14 1/2 ounce) cans chicken broth

2 bay leaves

1 tablespoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup water

1 1/2 cups white wine

1 1/2 pounds large shrimp

1 1/2 pounds bay scallops

18 small clams

18 mussels

1 1/2 cups crab meat

1 1/2 pounds cod fillets, cubed

Salt and pepper

Wash shrimp and devein, then clean the clams and mussels; remove the beards.

3 minutes. Make sure to break them into chunks. Next, pour in the chicken broth. Mix in the bay leaves, thyme, oregano, basil, water and wine. Cover and let it simmer for 30 minutes or until the water boils.

Add the clams, mussels, scallops, shrimp, crab meat and fish. Cook for 5-7 minutes or until the soup boils. Once the clams open, season with salt and pepper.

Serve the soup warm with bread

Photo Courtesy Of: Maggie Hoffman Tweet