3/4 cup butter
1 medium sweet yellow onion, chopped
2 cloves garlic, minced
1 cup fresh parsley, chopped
2 14 oz cans chopped stewed tomatoes
3 cups chicken stock
1/2 teaspoon thyme
1/2 teaspoon oregano, chopped
2 bay leaves
1 tablespoons basil, chopped
1 1/2 cups white zinfandel wine
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 lbs bay scallops
18 small clams
1 1/2 lbs crabmeat
1 1/2 lbs cod 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. Add chicken stock, thyme, oregano, bay leaves, basil and wine, mix well. Cover and simmer 20 minutes. Add shrimp, scallops, clams, crabmeat and fish. Stir and bring to a boil.
Cover and simmer until clams open, approximately 6 minutes.
Notes: Serve with a crusty sourdough bread.
Number of servings: 6