Wine Country Cioppino

We recommend that this Cioppino be served with the Valley of the Moon Zinfandel

Serves 8


C olive oil
1 onion, chopped
1 T minced garlic
4 stalks celery, chopped with leaves
4 carrots, sliced
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
1 bay leaf
2 t dried basil
1 t dried oregano
1 T dried thyme
t cayenne pepper
t paprika
C chopped fresh parsley
salt and black pepper to taste
2 (28 oz.) can crushed tomatoes
8 oz. sun-dried tomatoes, chopped
2 C Valley of the Moon Zinfandel
2 (8 oz.) cans tomato juice
1 (8 oz.) jar clam juice
3 pounds fresh fish: rock cod, sea bass, crabmeat, shrimp or bay scallops
1 lb. clams in shell, scrubbed
garnish with parmesan cheese


Heat the oil in a large stockpot over medium heat. Stir in the onion, garlic, celery, carrots, potatoes and bell peppers. Cook 5 to 10 minutes. Add bay leaf, basil, oregano, thyme, cayenne pepper, paprika, parsley, salt and pepper. Add the crushed and sun-dried tomatoes, Zinfandel, tomato juice and clam juice. Reduce heat and simmer for 2 hours. Recipe can be prepared in advance up to this point. Approximately 15 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, clams and scallops. Continue to cook and simmer until the fish is just firm, the shrimp are pink and clamshells have opened. Remove any unopened clams before serving. If you are using crabmeat, add just before serving. Garnish with parmesan cheese.

Laurie Souza
Chef Valley of the Moon Winery

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