We need:
18 cleaned and debearded mussels
18 small clams
1.5 lb of bay scallops
1.5 lb of large peeled and deveined shrimp
1.5 lb of cubed cod fillets
1.5 cups of crabmeat
2 cans of chicken broth
2 chopped onions
2 minced cloves of garlic
1 chopped bunch of fresh parsley
2 cans of stewed tomatoes
1 tablespoon of dried basil
0.5 teaspoon of dried thyme
0.5 teaspoon of dried oregano
2 bay leaves
0.75 cup of butter
1 cup of white wine
1 cup of water
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, oregano, thyme, basil, water and wine. Mix well. Cover and simmer 30 min.
Stir in the shrimp, clams, scallops, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 min. until clams open. Ladle soup into bowls and serve with warm, crusty bread!
