Servin’ Them Up On a Plate – Packers vs 49ers

Before every 2015 Packer game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*.  For this weeks game – Sunday, October 4th – we’re serving up CIOPPINO.

(photo courtesy of cioppinosf.com)

Cioppino 

Serving Size : 12   

1/2 cup olive oil

2 onions — chopped

1 green pepper — chopped

3 cloves garlic — minced

1 bunch Italian parsley — chopped

1 1/2 cups white wine

2 cans (14.5 ounce) stewed tomatoes

1 can (8 ounce) tomato sauce

3 cups clam juice

1 cup water

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 1/2 pounds shrimp — peeled and deveined

1 1/2 pounds bay scallops

18 mussels — cleaned and debearded

18 clams — cleaned and debearded

2 cans (6 ounce) lump crabmeat

1 1/2 pounds fish — your choice, cubed

 Heat olive oil in a large heavy bottomed pot over medium heat. Add onions, green pepper, garlic and parsley and cook slowly until onions are very soft, about 8 minutes.

Add white wine to the pan and bring to a fast simmer. Allow wine to reduce by 1/4.

 Add tomatoes, tomato sauce, clam juice, water and seasonings. Cover and simmer 30 minutes.

Stir in all seafood just before serving and allow to cook for 5-7 minutes. Serve with a warm, crusty bread.

 Per Serving (excluding unknown items): 298 Calories; 12g Fat (37.8% calories from fat); 32g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fat.

NOTES : Cioppino can be made with any seafood. Add or subtract seafood to your personal taste; lobster chunks and crab claws are particularly good. 

Red wine may be used in place of white for a deeper flavor.

GO PACK GO!!

  
*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is availalbe at www.cookingwithclass.com

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