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!
Pairs Well With
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