Cioppino is an Italian-American seafood stew. It is made with any variety of fresh fish and shellfish that is available and cooked with herbs and spices in a tomato and wine-based sauce. It does not require a strict adherence to exact ingredients, which is probably one reason for its popularity. You can add the seafood you have available and it will work fine. You can include everything from the sea if you wish, such as scallops, shrimp, crab, clams, fish, lobster and mussels. Several variations of this traditional seafood stew could be created by varying the ingredients and seafoods that are included in the recipe. You may also want to explore a recipe website such as Allrecipes.com for more ingredient and preparation ideas.

1. 3/4 cup butter
2. 2 onions, chopped
3. 2 cloves garlic, minced
4. 1 bunch fresh parsley, chopped
5. 2 (14.5 ounce) cans stewed tomatoes
6. 2 (14.5 ounce) cans vegetable broth
7. 2 bay leaves
8. 1 tablespoon dried basil
9. 1/2 teaspoon dried thyme
10. 1/2 teaspoon dried oregano
11. 1 cup water
12. 1 1/2 cups white wine
13. 1 1/2 pounds large shrimp - peeled and deveined
14. 1 1/2 pounds crab legs
15. 18 small clams
16. 18 mussels, cleaned and debearded
17. 1 1/2 pounds cod fillets, cubed

1. Over medium heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot along with vegetable broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, crab legs, clams and mussels. Stir in fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. -adapted from AllRecipes.comAll Recipes:[1]