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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 ¾ cup white wine ½ cup water 1 tablespoon dried basil ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ teaspoon red pepper flakes 2 bay leaves 1 ¼ 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

Nutrition Info

293.2 calories carbohydrate: 10.5 g cholesterol: 173.9 mg fat: 6.4 g fiber: 1.5 g protein: 41.4 g saturatedFat: 3 g servingSize: - sodium: 926.8 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!