Italian Cioppino

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans chicken broth
• 2 (14.5 ounce) cans diced tomatoes
• 3/4 cup white wine
• 1/2 cup water
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 1/4 pounds cod fillets, cut into chunks
• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• 10 small clams in shell, scrubbed
• 10 mussels, cleaned and debearded

Directions

Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.

Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.

Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.