Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, our Estate Chef has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels, and crab that pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.
Ingredients
- 3 tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
- 1 fennel (sliced)
- 1 yellow onion (diced)
- 6 garlic cloves (minced)
- 1 tsp chili flakes
- ¼ cup tomato paste
- 2 cans diced tomatoes in juice
- 2 cups dry white wine
- 5 cups fish or seafood stock
- 1 lb Manilla clams
- 1 lb shrimp
- 1 lb mussels
- 1 lb Dungeness crab meat
- 1 baguette (sliced on a bias and grilled or baked)
- 8 tbsp Meyer Lemon Aioli (see below)
- 4 tbsp Round Pond Estate Chili Infused Olive Oil
- Fennel tops (as needed)
For the Meyer Lemon Aioli
- ½ cup Meyer lemon juice
- 2 egg yolks
- 2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
- 2 tsp salt
Directions
Start by adding the Italian Varietal olive oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops. Enjoy!
For the Meyer Lemon Aioli
Begin by placing the yolk and lemon juice in a food processor. Process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal olive oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.
