cioppino

cioppino

Ingredients

  • 1/3 cup olive oil
  • 2 large onion, chopped
  • 1 cup celery, chopped
  • 1 tsp parsley, chopped
  • 2 Tbsps garlic, minced
  • 2 cups canned crushed tomatoes with juice
  • 28 ounces canned diced tomatoes with juice
  • 1 cup HandCraft Cabernet Sauvignon
  • 1 Tbsp red wine vinegar
  • 12 ounces canned clams, chopped with juice
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 small bay leaf
  • ½ tsp dried red pepper flakes
  • ¼ tsp allspice
  • ¼ tsp cinnamon
  • 2 cups water
  • 1 cup HandCraft Chardonnay
  • 12 clams
  • 1¼ lbs crabmeat
  • 1 crab, cracked and cleaned
  • ½ lb salmon, cut into pieces
  • ½ lb sea bass, cut into pieces
  • 8 ounces medium shrimp, peeled and deveined

Instructions

Heat oil in large, heavy pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes.  Add tomatoes with their juices; simmer 10 minutes.  Add red wine, red wine vinegar, canned clams, rosemary, thyme, oregano, bay leaf, red pepper flakes, and spices; simmer 30 minutes.

Add water, white wine and clams to stew.  Simmer until clams open, about 10 minutes (discard any clams that do not open).  Add crabmeat, and all other fish and simmer until fish and shrimp are cooked through, about 5 minutes.  Ladle into large bowls and serve with warm crusty French bread.

Pairing: HandCraft Chardonnay or Cabernet Sauvignon