INGREDIENTS
3 tbsp
butter
1
onion (diced)
3
garlic cloves (minced)
2
carrots (sliced)
1
celery stalk (sliced)
29 oz
diced tomatoes (2 14.5 ounce cans, petite diced)
32 oz
broth (low-salt chicken or vegetable)
3/4 cup
white wine
1 tbsp
dried basil
1/2 tsp
dried thyme
1/2 tsp
dried oregano
1 lb
shrimp (peeled and deveined, tail off (I used medium-sized shrimp))
1 lb
sea scallops
1 lb
cod (cubed or other firm white fish, such as mahi mahi)
10
clams (cleaned)
10
mussels (cleaned and debearded)