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Print Recipe

Sonoma Seafood Cioppino

Ingredients:

3 T olive oil
1 1/2 cups yellow onion – chopped
1 cup fennel bulb – chopped
3 cloves garlic – chopped
3 bay leaves
1 tsp dried oregano
1/4 tsp crushed red pepper flakes (more if you like it spicy)
1/2 tsp salt
1/2 tsp pepper
28 oz can crushed tomatoes
16 oz can petite cut tomatoes
8 oz bottle clam juice
1 1/2 cups Chardonnay
1 cup fresh Italian parsley – chopped
1 lb fresh halibut – cut into 1 1/2” pieces
1 lb small clams or mussels
1 lb fresh wild medium shrimp – shelled and deveined
1 fresh Dungeness crab – cracked and cleaned
1 T fresh lemon juice

Preparation:

Heat olive oil in a large heavy pot over medium heat. Add onion, fennel, garlic, bay leaves, oregano, red pepper flakes, salt and pepper. Cook until the onion is tender. Stir in tomatoes with juices, clam juice, wine, parsley, and 1 cup water. Cover, bring to a high simmer, then reduce heat to low and cook, stirring often, until flavors meld, about 15 minutes. Stir in halibut, clams or mussels, shrimp and bring back to a simmer. Cook for about 2 minutes. Add crab, cover, and cook until clams/mussels open and seafood is cooked through, about 5 minutes. Add a generous squeeze of lemon juice. Taste and adjust salt and pepper. Serve with crusty sourdough bread. Serves 4-6.

Serve with:

Kunde Family Winery Reserve Chardonnay