• 3/4 cup salted butter
• 2 sweet onions, chopped
• 1 green pepper diced
• 1 bunch scallions diced
• 5 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 2 cans diced tomato
• 2 jars seafood broth
• 2 bay leaves
• 1 Tbsp. dried basil
• 1/2 tsp. dried oregano
• 1 cup water 8 ounces white wine
• 20 large shrimp, peeled and deveined
• 11/2 pounds sea quartered scallops
• 18 little neck clams 18 cultured mussels
• 1 1/2 cups crabmeat disjointed
• 1 1/2 pounds swordfish diced
Over medium-low heat, melt butter in a large pot, then add onions, pepper, scallions garlic and parsley when transparent add white wine and reduce for 5 minutes add dry spices broth, diced tomato, water and seafood, cook slowly for 35-45 minutes stirring occasionally. Let sit for 5 minutes and serve. Great with G/F garlic bread. Enjoy!