Rating: 5 stars
854 Ratings
  • 5 star values: 705
  • 4 star values: 110
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 3

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
13
Yield:
12 to 14 servings
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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!

Tips

Please note the differences in ingredient amounts when using the magazine version of this recipe. 

Nutrition Facts

318 calories; protein 34.9g; carbohydrates 9.3g; fat 12.9g; cholesterol 163.9mg; sodium 755mg. Full Nutrition
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