This was a hit, Cioppino made easy.


I made this dish 4 weeks ago when TheGirl was still home.
It was a clean-your-plate kind of dish and quite the success.

I started with a recipe from Allrecipes that I changed here and there.

3 tbs butter
2 shallots, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
28 ounces fish stock
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 pound large shrimp – peeled and deveined
1 pound bay scallops
18 mussels, cleaned and debearded
1 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot, add shallots, garlic and parsley. Cook slowly, stirring occasionally until shallots are soft.
Add tomatoes to the pot (break them into chunks as you add them).
Add fish stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the cod,scallops, mussels. Add shrimp . Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until mussels open. Ladle soup into bowls and serve with warm, crusty bread!

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