* to easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to love, cover, and simmer 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water. NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold Salted water; let stand 5 minutes.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste. Remove from from heat and ladle broth and seafood into large soup bowls and serve.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8|
|Calories from Fat: 313 (94%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 251.6mg||9 %|
|Potassium 260.9mg||7 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 4.8g|
|Protein 1.5g||2 %|
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Calories per serving: 334
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