Italian Cioppino

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 3 cloves garlic , minced
• 2 cans chicken broth , 14.5 ounce
• 2 cans diced tomatoes , 14.5 ounce
• 0.75 cups white wine
• 0.5 cups water
• 2 bays leaves
• 1 tablespoon dried basil
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried oregano
• 0.25 teaspoons red pepper flakes
• 1.25 pounds cod fillets , cut into chunks
• 1 pound large shrimp , peeled and deveined
• 1 pound bay scallops
• 10 small clams in shells , scrubbed
• 10 mussels , cleaned and debearded

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.

2. 2

   Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pot; cover the pot. Simmer until tomatoes are softened and broth is flavorful, about 30 minutes.

3. 3

   Fold in cod, shrimp, scallops, clams, and mussels; bring to a boil. Reduce heat to low; simmer, covered, until clams and mussels open, 5 to 7 minutes. Discard any clams or mussels that don't open.