Cioppino

1/2 cup butter

1/2 onion, chopped

1 cloves garlic, minced

1/2 cup fresh parsley, chopped

400 ml crushed tomatoes

1-1/2 cups chicken stock

1/2 teaspoon thyme

1/2 teaspoon oregano, chopped

1 bay leaves

1 teaspoon basil chopped

3/4 cups white zinfandel wine

350 grams large shrimp

350 grams bay scallops

10 small clams (or mussels)

350 grams crabmeat

350 grams cod fillets, cubed

Over medium-low heat melt butter in a large stockpot; add onions,

garlic and parsley. Cook slowly, stirring occasionally until onions are

soft. Add tomatoes to the pot. Add chicken stock, thyme, oregano,

bay leaves, basil and wine. Mix well. Cover and simmer 20 minutes.

Add to the pot the shrimp, scallops, clams, crabmeat and fish.

Stir and bring to boil. Cover and simmer until clams open.

(approx. 6 Minutes)