\u00bd c. olive oil
\n\u00bd c. chopped onion
\n\u00bd c. chopped celery
\n4 cloves garlic, minced
\n\u00bd c. finely chopped flat-leaf parsley
\n28 ounce can diced tomatoes
\n1 \u00bd c. white wine
\n1 tsp. sugar
\n1 tsp. salt or to taste as I think 1 tsp is too much
\n\u00be tsp. ground pepper
\n\u00bd tsp. dried oregano
\n\u00bd tsp. dried basil
\n\u00bd tsp. dried thyme
\n3 bay leaves
\n2 pounds cod fillets (or other boneless white fish) cut into bite sized pieces
\n18 clams, scrubbed and rinsed well
\n18 medium shrimp (about 8 ounces) peeled and deveined
\n18 mussels scrubbed and rinsed well
\n1 pound cooked crab meat<\/p>\n
Heat oil in a large pot over medium heat. Add the onion, celery, garlic and parsley and cook, stirring occasionally for 10 minutes. Add the tomatoes with their liquid, wine, sugar, salt, pepper, half of the cod and bring to a simmer for 10 minutes. Add the clams and mussels and simmer for 5 minutes. Add the remaining cod and the shrimp, simmer for 5 minutes. Add the crab and cook until heated through, about 5 minutes. Remove and discard the bay leaves and any clams and mussels that do not open.<\/p>\n
To serve, ladle the soup into bowls and serve immediately. Best served with crusty bread, on the side to dip into the broth.<\/p>\n
Serves 6 to 8.<\/p>\n
DMV variations: have made with shrimp, scallops and cod and was excellent.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00bd c. olive oil \u00bd c. chopped onion \u00bd c. chopped celery 4 cloves garlic, minced \u00bd c. finely chopped flat-leaf parsley 28 ounce can diced tomatoes 1 \u00bd c. white wine 1 tsp. sugar 1 tsp. salt or to … Continue reading