Steve Misencik is the Director of Global Network Infrastructure Planning for Verizon. In his free time, you will find him either working out, watching sports or cooking a healthy meal. He regularly partakes in running events and workouts almost every day of the week.
Steve Misencik believes in the importance of a healthy lifestyle and strongly supports the health industry. One of his favorite types of food is seafood, a very healthy source of protein. Here is one of his favorite seafood recipes, a cioppino-style seafood stew.
This is a very easy recipe that should take half an hour at the most. The one piece of equipment that you may need to purchase or borrow if you don’t have it already is a Dutch oven. Here are the ingredients.
- 1 ½ tablespoons of olive oil
- ½ cup of chopped onion
- 1 ½ teaspoons of bottled minced garlic
- 1 (14.5-ounce) canned, undrained diced tomatoes
- ¼ cup chopped fresh flat-leaf parsley
- 1/2 cup claim juice
- ¼ teaspoon of crushed red pepper
- 1 pound of mussels scrubbed and bearded
- 8 ounces of peeled medium-sized shrimp
- 8 ounces of sea scallops
Set the Dutch oven over medium-high heat and warm up the olive oil. Add garlic, onion, and red pepper to the pan and sauté for about 2 minutes. Add the shrimp, scallops and mussels to the pan and sauté for an additional minute. After which, you want to stir in ½ cup clam juice, the diced tomatoes, and the parsley. Bring to a boil and once at a boil, cover the pan and reduce the heat to a simmer. Let the pan simmer for about 10 minutes. The mussels will be done when the shells open up, and this should be about 10 minutes. If not all of the mussels opened, discard the ones that didn’t open, those are not healthy. Your cioppino-style seafood stew is now ready to be eaten.
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