Source: dLife

A delicious Italian recipe for seafood stew.

Servings

0.75 cup Butter, unsalted
2 medium onions , chopped
2 medium garlic cloves , minced
1 cup chopped parsley
29 oz Tomatoes, stewed, unsalted, canned
29 oz low sodium chicken broth
2 bay leaves
1 tbsp dried basil
0.5 tsp ground thyme
0.5 tsp ground oregano
1 cup cold water
1.5 cup white wine
1.5 lb large raw shrimp , peeled and deveined
1.5 lb small scallops
18 Clams, mixed species, raw, small
18 Mussels, blue, raw, small , cleaned and debearded
12 oz dungeoness crab meat
1.5 lb fresh cod fillets , cubed

1 Over medium-low heat melt butter in a large stockpot, add onions, garlic, and parsley. Cook slowly, stirring occasionally until onions are soft.
2 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.
3 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.