1/2 c. butter 2 medium onions, chopped 1 clove garlic, minced 1/2 c. chopped fresh parsley 2 (29 oz.) cans whole tomatoes 2 (14.5 oz.) cans chicken broth 1 tsp. dried oregano 1 tsp. dried basil 1 bay leaf salt and pepper to taste 2 c. dry white wine 1 1/2 lb. large shrimp, peeled and deveined 2 large Dungeness crab, cooked, cleaned and cracked 1 1/2 lb. scallops or chunks of boneless snapper or cod Melt the butter in a large kettle. Add onions, garlic and parsley. Saute until onions are soft. Add the tomatoes with liquid, chicken broth, oregano, basil, bay leaf, salt, pepper and wine. Cover and allow to simmer for 25 to 30 minutes. Add shrimp, crab and scallops to boiling stew. Return stew to boiling, cover and simmer for 5 to 7 minutes or until scallops are opaque. Serve Cioppino hot from the kettle into large soup bowls. Serves 8 to 10.
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