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.