Recipe By:Cindy Anschutz Barbieri
"Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!"
Ingredients
3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
3/4 cup white wine
1/2 cup water
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 bay leaves
1 1/4 pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded
Directions
Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
