Cioppino

Recipe By :BY: Star Pooley
Serving Size : 13

3/4 cup butter
2 chopped onions
2 cloves minced garlic
1 bunch chopped fresh parsley
2 (14.5 oz) cans stewed tomatoes
2 (14.5 oz) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels - cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cubed cod fillets

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.

Calories: 315; Fat: 13.2g; Cholesterol: 162mg; Sodium: 773mg; Carbs: 8.9g;
Fiber: 1.3g; Protein: 34.7g.

Description:""A wonderful seafood stew!"
Source:"Allrecipes PHOTO BY: Allrecipes"


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Per Serving (excluding unknown items): 225 Calories; 12g Fat (51.4%
calories from fat); 17g Protein; 9g Carbohydrate; 1g Dietary Fiber; 65mg
Cholesterol; 472mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1
Vegetable; 2 Fat.


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