Prep 10 mins
Cook 45 mins
Originally posted on Allrecipes.com by Star Pooley - Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some Andouille Sausage. For onions, I used Walla Walla’s and for fish I used Rock Fish (I live in the Northwest). I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper.
- 3⁄4 cup butter
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 bunch fresh parsley, chopped
- 2 (14 1/2 ounce) cans stewed tomatoes
- 2 (14 1/2 ounce) 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 lbs large shrimp, peeled and deveined
- 1 1⁄2 lbs bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1 1⁄2 cups crabmeat
- 1 1⁄2 lbs cod fish 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 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!
Pretty darn good! I subbed calamari for the fish. Make sure to have plenty of bread to soak up the juices!!! I might add a tablespoon of tomato paste next time, just to make the broth a bit richer.