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San Francisco Seafood Stew

4.8
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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
13 servings
Dinner Italian
San Francisco Seafood Stew
Ingredients
  • 3/4 cup butter
  • 2 onions, chopped
  • 1 bunch fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 1 1/2 cups white wine
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds cod fillets, cubed
  • 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
Instructions
1
Heat the butter in a large cooking vessel over a relatively low heat setting. Add the chopped onions, fresh parsley, and minced garlic to the pot. Continue cooking and stirring until the onions have lost their crunchiness, taking around 3 to 4 minutes.
2
Next, add the tomatoes to the pot, breaking them into smaller pieces as you go. Stir in a combination of chicken broth, white wine, water, bay leaves, dried basil, thyme, and oregano. Cover the pot and let it simmer gently for 30 minutes.
3
Now, add the cod, shrimp, scallops, clams, mussels, and crabmeat to the pot. Bring the mixture to a rolling boil; then reduce the heat, cover it again, and let it simmer until the clams have opened up, taking around 5 to 7 minutes.
4
Finally, serve the soup in bowls and enjoy your meal.