Summer Cioppino

Summer Cioppino with Graci Etna Bianco Sicily 2019

From our CSF site hosts at Bay Grape! Serves 4

Ingredients:

2 Tbsp olive oil
1/2 medium red onion, chopped
2 cloves garlic, thinly sliced
1 stalk celery, chopped
1/2 medium bulb fennel, chopped
1/2 tsp fennel seed
3 cups cherry tomatoes, ideally Sungolds
2 sprigs fresh tarragon
2lbs clams and/or mussels
1/2 lb mild white fish or shell-on (domestic & sustainable) shrimp, or both
Salt and Pepper
Toasted crusty bread, for serving

Method:

1. Sautée onion, garlic, celery, fennel and seeds in olive oil in a large, heavy bottom sauce pan, stirring occasionally, for 10-15 minutes or until vegetables are slightly soft.

2. Season with salt and pepper, then add cherry tomatoes and tarragon sprigs. Cover and cook over medium heat, stirring occasionally, for about 20 minutes or until many of the tomatoes have popped, released their juices and softened.

3. Add shellfish and stir to combine. Cover again and let cook for 5 minutes or until shells have opened and shrimp (if using) are opaque and pink.

4. Add fish to the top, season fish with salt and pepper, and cover again to finish cooking for about 5 minutes or until fish are cooked through.

5. Remove from heat and serve in bowls, ladling tomato juice and vegetable bits over the top. Serve with toasted crusty bread (ideally doused with olive oil and rubbed with fresh garlic) and a chilled bottle of Etna Bianco. Cheers!