Italian Cioppino

Name: Italian Cioppino
Total time: 65
Yield: 8
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; ¾ cup white wine; ½ cup water; 1 tablespoon dried basil; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes; 2 bay leaves; 1 ¼ 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

Recipe by Cindy Anschutz Barbieri from allrecipes.com

1 Hr. 5 Mins.

Ingredients

8 servings

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3 tablespoons unsalted butter
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1 cup chopped onion
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3 cloves garlic, minced
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2 (14.5 ounce) cans chicken broth
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2 (14.5 ounce) cans diced tomatoes
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¾ cup white wine
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½ cup water
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1 tablespoon dried basil
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½ teaspoon dried thyme

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½ teaspoon dried oregano
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¼ teaspoon red pepper flakes
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2 bay leaves
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1 ¼ pounds cod fillets, cut into chunks
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1 pound large shrimp, peeled and deveined
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1 pound bay scallops
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10 small clams in shell, scrubbed
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10 mussels, cleaned and debearded

Instructions

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.