1/2 cup margarine
2 onions
3 cloves garlic, minced
2 14.5 ounce cans stewed tomatoes
4 cups water
3 Tablespoons Better than Bouillon No Chicken Base
1 bunch fresh parsley, chopped
2 bay leaves
1 Tablespoon basil (dried or fresh) chopped
1/2 teaspoon thyme
1/2 teaspoon oregano
1 cup clam juice
1 1/2 cup white wine

Seafood of your choice (but this is what we can usually get):
1 1/2 pounds shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 pounds crabmeat
1 1/2 pounds cod fillets, cubed
may also add 18 small clams and/or mussels, cleaned and debearded


In a large stockpot over medium heat saute onions and garlic in margarine until soft. Add tomatoes, breaking up chunks as possible, and all remaining ingredients except the seafood to the pot. Cover and simmer on low to bring flavors together for approximately 30 minutes. Increase heat and add the seafood, bringing the pot to a boil and then reduce heat to simmer for 5-7 minutes until clams open and seafood is cooked through.

Ladle soup into bowls and serve with a warm crusty bread. Makes 8-12 large servings.

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