Somerset Ridge Cioppino

Prep Time20 mins
Active Time2 hrs
Course: Appetizer, Soup
Yield: 8 people


  • 1 1/2 Cups Somerset Ridge Ruby Red Wine
  • 1 64 oz bottle Clamato juice
  • 2 bottles clam juice
  • 1 large can fire roasted diced tomatoes in juice
  • 1 tbsp Pennzey’s seafood stock paste
  • 2 tbsp olive oil
  • 3 tbsp chopped garlic
  • 1 cup chopped onion
  • 1 tbsp Italian Seasoning
  • 1/2 tsp pepper
  • 1 pound cod or halibut 1” chunks
  • 1 pound large raw shrimp peeled and cleaned
  • 1 pound mussels scrubbed and de-bearded
  • 1 pound small clams such as mahogany or littleneck, cleaned
  • 1/2 cup chopped Italian Parsley as garnish
  • Optional: 1 small lobster tail per person or 1 pound sea scallops


  • Early in the day, make the broth by simmering the Clamato Juice, Somerset Ridge Ruby Red Wine, extra clam juice, Seafood SoupBase, garlic and diced onion.
  • Simmer for at least 1 hour.
  • Taste to correct seasoning, adding salt and /or pepper as needed.
  • Cool, then refrigerate until 1 hour before serving
  • Bring the stockpot of broth to a boil. Check for seasoning again. Reduce to a simmer.
  • 15 minutes before serving, add fish chunks and simmer for 10 minutes.
  • Add the clams and mussels and simmer covered for 5 minutes.
  • Next, add the shrimp, cook 5 minutes at a very low simmer.
  • If you are using lobster tails, add with clams.
  • If adding scallops, add with shrimp.
  • Serve in large flat bowls, making sure each serving has some of every seafood.
  • Garnish with chopped Italian Parsley.
  • Serve with lots of crusty bread and plenty of Somerset Ridge Red Wine.