Name: 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; 0.75 cup white wine; 0.5 cup water; 2 bay leaves; 1 tablespoon dried basil; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.25 teaspoon 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 shell, scrubbed; 10 mussels, cleaned and debearded

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
0.75 cup white wine
0.5 cup water
2 bay leaves
1 tablespoon dried basil
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
0.25 teaspoon 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 shell, scrubbed
10 mussels, cleaned and debearded

Steps

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.
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.
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.