Over medium low heat, melt butter in a large stockpot, then add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them down a little as you add them). Add chicken stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the prawns, scallops, clams, mussels, crab meat and fish. Bring to the boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open. Ladle into bowls and serve with warm, crusty bread.
I made the basic soup base then added some frozen mixed seafood at the end because that's all I had at the time. I substituted Italian seasoning for all the dried herbs. It was great! I will cook this again following the recipe closely. I'm sure it will be better than great!
- 29 Mar 2011
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