Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons butter
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 2 carrots (sliced)
  • 1 celery stalk (sliced)
  • 29 ounces diced tomatoes (2 14.5 ounce cans, petite diced)
  • 32 ounces broth (low-salt chicken or vegetable)
  • 3/4 cup white wine
  • 1 Tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 pound shrimp (peeled and deveined, tail off (I used medium-sized shrimp))
  • 1 pound sea scallops
  • 1 pound cod (cubed or other firm white fish, such as mahi mahi)
  • 10 clams (cleaned)
  • 10 mussels (cleaned and debearded)

Instruction

  • Melt butter in a large pot over medium-high heat.
  • Add onions, garlic, carrots and celery to pot and saute for about 5 minutes or until tender.
  • Add tomatoes, broth, wine, basil, thyme and oregano to the pot and stir to combine.
  • Cover and simmer for 30 minutes.
  • Stir in the seafood and bring to a boil.
  • Reduce heat to low and simmer for about 5-7 minutes or until seafood is cooked through and clams and mussels have opened.