Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C. butter
2 Medium onions -- chopped
1 Clove garlic -- minced
1/2 C. chopped fresh parsley
2 Cans whole tomatoes -- (29 oz.)
2 Cans chicken broth -- (14.5 oz.)
1 Tsp. dried oregano
1 Tsp. dried basil
1 bay leaf
salt and pepper to taste
2 C. dry white wine
1 1/2 Lb. large shrimp -- peeled and deveined
2 Large Dungeness crab -- cooked, cleaned and
cracked
1 1/2 Lb. scallops or chunks of boneless snapper or
cod
Melt the butter in a large kettle. Add onions, garlic
and parsley. Saute until onions are soft. Add the tomatoes
with liquid, chicken broth, oregano, basil, bay leaf, salt,
pepper and wine. Cover and allow to simmer for 25 to 30
minutes. Add shrimp, crab and scallops to boiling stew.
Return stew to boiling, cover and simmer for 5 to 7 minutes or
until scallops are opaque. Serve Cioppino hot from the kettle
into large soup bowls. Serves 8 to 10.
