- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans chicken broth
- 2 (14.5 ounce) cans diced tomatoes
- 3/4 cup white wine
- 1/2 cup water
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 1 1/4 pounds cod fillets, cut into chunks
- 1 pound large shrimp, peeled and deveined
- 1 pound bay scallops
- 10 small clams in shell, scrubbed
- 10 mussels, cleaned and debearded
- Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
- Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
- Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
08/16/2019
recipepes.com
talian cioppino, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
