Recipe Details
Ingredients
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¾cupbutter
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2onions, chopped
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1bunchfresh parsley, chopped
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2clovesgarlic, minced
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2(14.5 ounce) cansstewed tomatoes
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2(14.5 ounce) canschicken broth
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1 ½cupswhite wine
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1cupwater
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2bay leaves
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1tablespoondried basil
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½teaspoondried thyme
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½teaspoondried oregano
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1 ½poundscod fillets, cubed
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1 ½poundslarge shrimp – peeled and deveined
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1 ½poundsbay scallops
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18smallclams
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18mussels, cleaned and debearded
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1 ½cupscrabmeat
Cooking Directions
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Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
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Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
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Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
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Enjoy!
Editor’s Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe13 | |
Calories318 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 7g |
36% |
Cholesterol 164mg |
55% |
Sodium 755mg |
33% |
Total Carbohydrate 9g |
3% |
Dietary Fiber 1g |
5% |
Total Sugars 4g |
|
Protein 35g |
70% |
Vitamin C 18mg |
20% |
Calcium 114mg |
9% |
Iron 5mg |
28% |
Potassium 761mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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