Somerset Ridge Cioppino
Yield: 8 people
Materials
- 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
Instructions
- 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.
My husband and I made this for our friends on New Years Eve. It was a BIG HIT! They all suggested we make this an annual event complete with Cioppino.
Thank you for the sweet comments! We love that it was so fun for you and your friends! Thank you so much for sharing, happy new year!