Chef Chris’ Cioppino

We love to pair our Signature Chardonnay with fresh shellfish, and this cioppino recipe is one of our favorites – especially as the weather gets a little cooler.

Ingredients

  • 2 whole fresh dungeness crabs, cooked, cracked & cleaned
  • 1½ lb fresh, firm white fish (cod, snapper, halibut) cut into 2 in. cubes
  • 1 lb fresh clams in shell, scrubbed & cleaned
  • 1 lb fresh black mussels in the shell, scrubbed and cleaned
  • 1/2 lb fresh shrimp, cleaned & deveined
  • 3 Tbsp Trefethen extra virgin olive oil
  • 1½ cups onions or shallots, chopped
  • 3 cloves garlic, minced
  • 2-16 oz cans whole tomatoes
  • 16 oz can tomato sauce
  • 1½ cups Trefethen Chardonnay
  • 1 bay leaf
  • 3 Tbsp fresh parsley, finely chopped
  • 3 Tbsp fresh basil, finely chopped
  • 1½ Tbsp fresh oregano, finely chopped
  • 3 drops Tabasco sauce
  • salt and pepper to taste

Procedure

  • 1Remove all crab meat from the shell and legs and set meat aside with clams, fish, and shrimp. Discard empty shells and legs.
  • 2Sauté onion in olive oil until translucent, about 8 minutes. Add garlic and cook 2 minutes more. Add whole tomatoes, tomato sauce, one cup of water, tabasco, herbs, and wine. Cover and cook for 25-30 minutes over medium heat, stirring occasionally. Adjust salt and pepper to taste.
  • 3Add fresh shrimp, mussels, and clams, and bring pot to a simmer. Cover and continue cooking for 10-12 minutes more. If there are any unopened shellfish at this point, discard them.
  • 4At this point add the fish pieces and cooked crab. Simmer for another 5 minutes.
  • 5Ladle into your favorite bowls and serve hot with a tossed green salad and crusty French bread. Enjoy!

Other recipes you will enjoy

  • Chardonnay Steamed Mussels with Calabrian Chili Broth & Crusty Bread

  • Cinderella Pumpkin Bisque