Here’s a recipe my friend Cathy says is a real crowd pleaser and easy to put together. Serves 4.
Ingredients
- 50 g butter
- 5/8 onions, chopped
- 5/8 clove garlic, minced
- 1/3 bunch fresh parsley, chopped
- 5/8 (14.5 ounce) can stewed tomatoes
- 5/8 (14.5 ounce) can chicken broth
- 5/8 bay leaves
- 1 g dried basil
- 0.2 g dried thyme
- 0.2 g dried oregano
- 75 ml water
- 110 ml white wine
- 210 g large shrimp – peeled and deveined
- 210 g bay scallops
- 5-1/2 small clams
- 5-1/2 mussels, cleaned and debearded
- 60 g crabmeat
- 210 g cod fillets, cubed
Instructions
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
- Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
