CHIPPINO WITH BLOOMS WINE FROM WHIDBEY ISLAND ENJOY DAN:

                      CIOPPPINO (SEAFOOD STEW) by CHEF DAN:

Serves 6

 

INGREDIENTS:

 

3 tablespoons olive oil

1 onion, quartered

I fennel bulb, stacks discarded and bulb cut lengthwise into 6 wedges

4 garlic cloves, smashed

1 tablespoon dried thyme

2-teaspoon dried basil

2 teaspoons dried oregano

1 dried bay leaf

1/2-teaspoons red pepper flakes

1 cup full (BLOOMS) full bodied red wine as 2012 Mélange, or 2009 Syrah

2 (8 Oz) cans clam juice

1 (28 Oz) can diced tomatoes with juice

1 pound skinless fillets of thick white-fleshed fish such as halibut, monk-fish, Pollack, tuna, sea bass, cut into bite size pieces

18 Penn-cove mussels

1-1/2-pounds shrimp (about 30) peeled and deveined, with tails on

18 little neck clams, scrubbed

 

DIRECTIONS:

1.    In a food processor, pulse fennel, onion and garlic until coarsely chopped.

2.    Heat oil in a stock-pot over medium-high heat until it simmers.

3.    Stir in fennel mixture, thyme, oregano, basil, red pepper flakes, bay leaf, salt and pepper to taste.

4.    Add tomatoes, Bloom’s red wine, and clam juice, bring to a boil, cover and cook for 20 minutes.

5.    Stir in seafood and cook, uncovered, until fish is just cooked through and mussels and clams, are open wide, and shrimp are pink cook for 3- 4 minutes.

6.    Discard bay leaf.

 

ENJOY DAN:                            BON-APPETITE!!