Cioppino (Seafood Stew)

• 1/4 cups Butter
• 2 Tablespoons Olive Oil
• 1/2 whole Onion, Thinly Sliced
• 2 cloves Garlic, Minced
• 1 can Crushed Tomatoes, 28 Oz. Can
• 1 cup Chicken Or Seafood Stock
• 1 cup White Wine
• 1/2 bunches Fresh Parsley, Chopped
• 2 leaves Bay
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Oregano
• 1 pound Seafood (peeled Raw Shrimp, Scallops, Fish, Etc)
• 2 pounds Shellfish (clams, Mussels, Etc)

1. Over medium heat in a large stockpot, saute garlic and onion in butter and oil. Once onions are translucent, add tomatoes, stock, wine, and herbs. Add water to reach desired consistency. Mix well. Cover and simmer for half an hour. Heat up stock to almost boiling. Add seafood and shellfish. Remove from heat once shellfish have opened and seafood is tender. Serve with some warm, crusty bread.

ubc, olive oil, onion, garlic, tomatoes, chicken, white wine, fresh parsley, basil, thyme, oregano, seafood, shellfish

Taken from tastykitchen.com/recipes/soups/cioppino-seafood-stew/ (may not work)