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.