Cioppino - Soup of the Sea!

If you want an easy-to-make meal that would feed an army - This would be it. I even forgot to add the water and wine an equivalent of 2½ cups of liquid, yet we still had enough food to feed five adults and three children for supper, have a leftover lunch and to freeze five servings for Sir to take to work in his lunches! And it was so easy! All of the seafood was either frozen or canned, so that left me tons of time to make a green salad, slice French bread, set the table and make Baklavas for desert!

Cioppino
Serves 12-14

• ¾ cup butter
  
• 2-3 onions, chopped
  
• 3 cloves garlic, pressed
  
• 1 bunch fresh parsley, chopped

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

• 2 (14.5 ounce) cans stewed tomatoes
  
• 2 (14.5 ounce) cans chicken broth (or 4 cups)
  
• 2 bay leaves
  
• 1 tablespoon dried basil
  
• ½ teaspoon dried thyme
  
• ½ teaspoon dried oregano
  
• 1 cup water
  
• 1½ cups white wine

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.

• 1½ pounds large shrimp - peeled and deveined
  
• 1½ pounds bay scallops
  
• 18 small clams (or 1 small can)
  
• 1½ cups crabmeat (or 2 small cans)
  
• 1½ pounds cod fillets, cubed

Stir in the shrimp, scallops, clams, crabmeat and fish. Bring to boil. Lower heat, cover and simmer 10 minutes. Enjoy!