How to make it

  • In a large stockpot, over medium-low heat melt the butter, then add onions, garlic and parsley. Cook slowly, stirring from time to time, until the onions soften.
  • Add the tomatoes to the pot (break them into chunks as you place them in the pot). Then, mix in the chicken broth, bay leaves, basil, oregano, thyme, water and wine. Mix together well then cover and simmer for 30 minutes.
  • Add in the clams, mussels, crabmeat, scallops, and shrimp. Stir in the fish, if preferred and bring to boil. Reduce heat, and simmer (covered) 5-7 minutes until clams open. Pour the soup into bowls, and serve with a warm, crusty bread.

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  • linebb956 11 years ago
    OH MY Gosh.. I have not had this since my Husband was station at Fort Ord, Ca. and we would to to Santa Cruze.. This is great.. Sad thing is here you can never get all the seafood to put this together. Ahhh the good ole years!
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