Cioppino

1. 3/4 cup butter
2. 2 chopped onions
3. 2 cloves minced garlic
4. 1 bunch chopped fresh parsley
5. 2 (14.5 oz) cans stewed tomatoes
6. 2 (14.5 oz) cans chicken broth
7. 2 bay leaves
8. 1 tablespoon dried basil
9. 1/2 teaspoon dried thyme
10. 1/2 teaspoon dried oregano
11. 1 cup water
12. 1 1/2 cups white wine
13. 1 1/2 pounds large shrimp – peeled and deveined
14. 1 1/2 pounds bay scallops
15. 18 small clams
16. 18 mussels – cleaned and debearded
17. 1 1/2 cups crabmeat
18. 1 1/2 pounds cubed cod fillets

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.

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