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Sonoma Seafood Cioppino


1 teaspoon fennel seeds
3 tablespoons olive oil
1 1/2 cups chopped yellow onion
4 cloves garlic, chopped
3 bay leaves
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (more if you like it spicy)
1 teaspoon salt
1/2 teaspoon pepper
28 oz. can tomatoes, cut up or crushed
16 oz. can stewed tomatoes
8 oz. tomato sauce
1 bottle clam juice
1 1/2 cups Kunde Chardonnay - Wildwood Vineyard
1 cup chopped fresh parsley
1 lb. fresh halibut or cod, cut into 1 1/2" pieces
1 lb. mussels or small clams
1 lb. fresh medium shrimp, shelled and deveined
1 fresh crab, cracked and cleaned


Toast fennel seeds in a small skillet over medium heat until fragrant. Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano and red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the onion is soft. Stir in fennel seeds, tomatoes with juices, tomato sauce, wine, clam juice, parsley, and 1 cup water. Cover, bring to a boil, and reduce heat to low and cook, stirring often, until flavors meld, about 15 minutes. Stir in fish, mussels, and shrimp to bring to a simmer. Cook for about 2 minutes. Add crab, cover, and cook until mussels open and seafood is cooked through, about 5 minutes.

Serve with:

Kunde Family Estates Chardonnay - Wildwood Vineyard