Seafood stew

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seafood soupThis is perfect served with warm crusty bread.


? cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 cans tomatoes
? litre chicken or fish broth
2 bay leaves
1 tablespoon dried basil
? teaspoon dried thyme
? teaspoon dried oregano
2? cups white wine
3/4 kilo large shrimp - peeled and deveined
3/4 kilo scallops
18 small clams
18 mussels, cleaned and debearded
1? cups crabmeat
? kilo cod fillets, cubed


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 or fish 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!