Cioppino Recipe

• ½ tsp Dried Thyme
• ½ tsp Dried Oregano
• ¾ cup Butter
• 1 bunch Fresh Parsley (chopped)
• 1 tbsp Dried Basil
• 1 cup Water
• 1½ cups White Wine
• 1½ pounds Large Shrimp (peeled and deveined)
• 1½ pounds Bay Scallops
• 1½ cups Crabmeat
• 1½ pounds Cod Fillets, cubed
• 2 Onions (chopped)
• 2 cloves Garlic (minced)
• 2 cans Stewed Tomatoes (14.5 oz.)
• 2 cans Chicken Broth (14.5 oz.)
• 2 Bay Leaves
• 18 small Clams
• 18 Mussels (cleaned and debearded)

• In a large pan, melt butter over medium flame and add parsley, garlic and onions.
• Stir occasionally and cook slowly until onions are soft.
• To the pot, add tomatoes and cut them into chunks as you add them.
• Add basil, thyme, oregano, bay leaves, chicken broth, wine and water.
• Mix well, cover and let it simmer for 30 minutes
• After this, add all the seafood - mussels, crabmeat, clams, scallops and shrimp. Bring to boil.
• On lower flame, cover and let it simmer for 5 t o7 minutes. Wait until the clams open.
• Serve soup in bowls, along with warm bread.