Seafood Soup

About a month ago, I made a revised version of Cioppino (an Italian seafood stew) for dinner. Jeff raved over it but I improvised the recipe so much, I kind of forgot how to make it. So Jeff asked me to blog the recipe so I'll always remember how to make it. He claims it's his favorite soup and I really like it, too! As a warning, this recipe makes about 12 servings, so be sure to cook it in an extra large pot if you try it at home. It's also pretty expensive so I purchased frozen seafood to cut the cost. Don't be turned off by the long ingredient list! It's not too hard to make and I think it's worth it.

3 Tbs olive oil
3 Tbs butter
2 onions, chopped
6 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
1 can diced tomatoes
1 28 oz. can crushed tomatoes
1 can tomato paste
1 small can tomato sauce
1 32 oz. can chicken broth
3 bay leaves
1 Tbs. dried basil
1/2 Tbs. dried thyme
1/2 Tbs. dried oregano
1 cup water
1 cup sherry
2 pounds large shrimp (peeled and deveined)
2 pounds bay scallops
1 can whole clams
2 cans chopped clams
1 dozen mussels, cleaned and debearded
1 pound cod fillets, cubed
Salt and red pepper flakes to taste


Over medium-low heat, melt butter and olive oil in a large stockpot. Add onions and garlic and stir until onions are soft.
Add stewed tomatoes to the pot and break them up with a spoon as you add them in. Add tomato sauce, diced tomatoes, tomato paste, chicken broth, bay leaves, basil, thyme, oregano, water and sherry. Mix well. Add salt and red pepper flakes to taste. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels. and fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes.