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
