Cioppino -


A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth and our newest release of San Marcos Creek Vineyard’s  Estate Nebbiolo for a perfect pairing of wine and food!

3/4 cup butter

2 sweet onions, chopped

4 cloves garlic, minced

1 bunch fresh Italian parsley, chopped

2 (14.5 ounce) cans Italian style tomatoes

2 (14.5 ounce) cans chicken broth

2 bay leaves

1 tablespoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup water

1 1/2 cups SMCV Nebbiolo

1 1/2 pounds large shrimp – peeled and

deveined

1 1/2 pounds bay scallops

18 small clams

18 mussels, cleaned and debearded

1 1/2 cups crabmeat

1 1/2 pounds cod fillets, cubed

DIRECTIONS:

1.

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

2.

Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

3.

Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!