Ingredients
1
bunch fresh parsley, chopped
2
(14.5 oz.) cans stewed tomatoes
2
(14.5 oz.) cans chicken broth
1
1/2 lb. large shrimp - peeled and deveined
1
1/2 lb. cod fillets, cubed
18
mussels, cleaned and debearded
Directions
1.
Over medium-low heat melt butter in a large stockpot then add onions, garlic and parsley.
2.
Cook slowly, stirring occasionally until onions are soft.
3.
Add tomatoes to the pot (break them into chunks as you add them).
4.
Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
6.
Cover and simmer 30 minutes.
7.
Stir in the shrimp, scallops, clams, mussels and crabmeat.
8.
Stir in fish, if desired.
10.
Lower heat, cover and simmer 5 to 7 minutes until clams open.
11.
Ladle soup into bowls and serve with warm, crusty bread!
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