Serve this classic seafood feast with a loaf of warm crusty bread for a wonderful meal.
3/4 cup butter
2 medium onions, chopped
2 cloves garlic, finely minced
1 bunch fresh flat-leaf parsley, minced
2 (14.5-ounce) cans ready-cut tomatoes
4 cups 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 extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks
1 1/2 cups crab meat or lobster chunks
- Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
- Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
- Ladle hot soup into bowls and serve.
Makes 4 servings.