RECIPE CARDS CIOPPINO Yield: 10 servings 4 large garlic cloves, minced 2 medium onions, finely chopped 1 bay leaf 1 t. dried oregano, crumbled 1 t. dried hot red pepper flakes 1 1/2 t. salt 1/2 t. black pepper 1/4 c. olive oil 1 green bell pepper, cut into 1/4” dice 2 T. tomato paste SPONSORED BY FISHERY PRODUCTS INTERNATIONAL (FPI) 1 1/2 c. dry red wine 1 can (28-32 oz.) diced tomatoes with juices 1 c. bottled clam juice 1 pt. chicken broth 2 lbs. mussels 10 5-oz. FPI SimpleServ cod loins 3/4 lb. calamari, cleaned 1/4 c. fresh flat-leaf parsley, finely chopped 3 T. fresh oregano leaves Crusty bread, for serving Method (1) Cook garlic, onions, bay leaf, oregano and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste; cook, stirring, 1 minute. (2) Add wine; boil until reduced by half, 5-6 minutes. Add tomatoes with juices, clam juice and broth; simmer, covered, 30 minutes. (3) In a heated, large braising pan, sear cod loins, 4 minutes on 1 side. Flip cod, and add remaining seafood. Slowly add stew base; simmer until mussels open and cod is cooked. Serve with crusty bread. Wine pairing: Lander Jenkins Chardonnay “Spirit Hawk” 2008 (California) Recipe and photo credit: Fishery Products International (FPI), COD EN PAPILLOTE Yield: 10 servings 5 c. new potatoes, parcooked and sliced 5 c. zucchini, julienned 5 c. carrot, peeled and julienned 2 1/2 c. red bell pepper 10 4-oz. FPI cod tails 10 T. butter 10 t. fine herbs Method (1) Per serving, place 1/2 c. each potato, zucchini and carrot in center of parchment. Add 1/4 c. red bell pepper and top with cod tail. Place 1 T. butter atop cod, and sprinkle with 1 t. fine herbs. (2) Fold paper in the fashion of an envelope, and place on a sheet tray, foldside down. Cook at 400°F for 20-25 minutes or until cod tail reaches an internal temperature of 160°F. Wine pairing: Lurton Chateau La Louviere White 2006 (France) Recipe and photo credit: Fishery Products International (FPI), HERB CRUSTED COD LOIN Yield: 10 servings 4 c. panko-style breadcrumbs 1 c. traditional-style breadcrumbs (fine) 1/4 c. fresh parsley, chopped 1/4 c fresh oregano, chopped 2 T. fresh rosemary, chopped 1 c. melted butter Salt and pepper, to taste 10 5-oz FPI SimpleServ cod loins Method (1) Combine breadcrumbs, herbs and butter, then season with salt and pepper. (2) Place loins on lined sheet pan. Top each loin with approximately 1/3 c. crumb mixture, and bake at 375°F for 20-25 minutes or until cod is cooked to an internal temperature of 160°F. Pictured with rice pilaf and buttered mixed vegetables. Wine pairing: Hess Sauvignon Blanc 2008 (California) Recipe and photo credit: Fishery Products International (FPI), 10 | Chef