My husband had a hankering for cioppino this week, so I found this great recipe and made a few changes to suit our taste. Cioppino is a flavorful broth overflowing with all kinds of yummy seafood. It looks somewhat intimidating to make, but it’s actually pretty simple – and the results are worth the effort! This recipe will serve 4-5 people.

Ingredients
1/3 cup butter
1 onion, chopped
1/4 cup chopped fresh parsley
1 clove of garlic, minced
1 14.5 oz can diced tomatoes, with juice
2 1/2 cups chicken broth
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
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3/4 pound large shrimp, peeled and deveined
3/4 pound bay scallops
9 small clams
9 mussels, cleaned and debearded
1 whole cooked crab or 3/4 cup crabmeat
1 small cod fillet, cubed
Cracked black pepper
Frank’s Red Hot Sauce

Melt butter in a large stockpot, over medium-low heat. Add the onions and parsley and cook slowly, stirring occasionally until onions are soft.

Add the garlic, diced tomatoes, chicken broth, bay leaf, basil, thyme, oregano, and wine to the pot. Mix well. Cover and simmer at least 30 minutes.

Add the clams and mussels to the pot and bring to a boil. Lower heat, cover and simmer for about 5 minutes until clams open. Add the shrimp, scallops, crab, and cod, and continue to simmer for another 5 minutes, until the fish is cooked. Ladle soup into bowls and add fresh cracked pepper and a few dashes of Frank’s Red Hot Sauce. Serve with warm, crusty bread!