[CH] Last Night's Dinner - Crockpot Cioppino
RisaG (radiorlg@yahoo.com)
Sun, 23 Feb 2003 13:13:33 -0800 (PST)
I don't know if this message will go through or not.
I'll try.
I made this yesterday in the crockpot and it came out
terrific. Being that I am not in an area with fresh
crab, I used a can of crabmeat and it was fine. The
shrimp and flounder were fresh and I froze them awhile
back. The clams we get around here are not the best so
I used a 10 oz can of Bumble Bee Whole Clams. I
drained them and soaked them in milk to get out the
tin taste (seems to work fine - a tip I got from
watching Cooking Live once).
I used a sprinkle of hot pepper flakes as the recipe
called for but at serving time it needed a lot more
heat. I used the new Xtra Hot Frank's. It was terrific
in the cioppino. My second serving I used some Texas
Pete's. Both worked well.
DH used the new Xtra Hot Frank's too. No complaints
this time.
If you can get fresh crab and fresh clams, use them.
How many I don't know. Depends on how many folks you
are feeding I guess.
I'm sure you could substitute fresh chile for the
chile flakes - depends on who you are serving it too.
For a real C-H, use a hab. For a moderate C-H, use a
couple of jals.
* Exported from MasterCook *
Crockpot Cioppino
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chili & Stew
Crockpot
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Tomato Base:
1 lg onion -- chopped
1 stalk celery -- chopped finely
3 cloves garlic -- minced
1 14 oz can diced tomatoes -- undrained
4 oz water
1 fish bouillon cube -- Knorr
makes them
1/2 6 oz can tomato paste
1/2 cup white wine
2 tsp white wine vinegar
2 tsp olive oil
1 tsp italian seasoning
1/4 tsp Splenda Sweetener
1/4 tsp crushed red pepper flakes
1 bay leaf
Fish:
1/2 lb firm white fish -- in 1 inch
pieces
1/2 lb medium raw shrimp -- peeled &
deveined
1/2 6 oz can whole clams -- undrained*
1/2 6 oz can crabmeat -- drained & flaked
Place all tomato base ingredients into crockpot. Place
on HIGH and cook for 4 hours, until bubbly.
45 minutes before ready to serve, add the fish and
seafood ingredients. Cook from 30-45 minutes until
shrimp are pink and fish is flakey.
Remove bay leaf and serve, over white rice.
Makes 4 servings
200 calories, 4g fat, 1g sat fat, 125mg chol, 600mg
sodium, 15g carbo, 3g dietary fiber, 29g protein
Exchanges: 3 very lean meat, 3 vegetable
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I use Bumble Bee whole clams. It comes in a tall can
that has a yellow label. If you can't find the whole
clams, use a 6 oz can of Doxsee or Gorton's chopped
clams, not minced.
I found that this stew needed quite a bit of hot
sauce, that the red pepper flakes didn't give it
enough of a kick. If serving it to people who enjoy
chiles, add some hot sauce towards the end of cooking
to intensify the heat a bit.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 2/21/03
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