You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Cellar Rat Cioppino

Belvedere


Ingredients

8 Garlic cloves - 3 crushed, 5 minced
3/4 Cup Extra-virgin olive oil
2 Cans Italian tomatoes, 70 oz.
1 Large Onion, chopped
2 Scallions, sliced
1 Tabelspoon Oregano, fresh, chopped
2 Bay leaves
1/2 Cup fresh flat-leaf parsley, coarsely chopped
4 Anchovy Fillets, chopped
3 Teaspoons Harissa (or reconstituted dried chili, finely minced)
1-1/2 cup Belvedere Russian River Valley Chardonnay
2 cups Water
1 1/2 lb. firm fleshed White Fish (rockfish, halibut, cod)
3 Dungeness Crabs, cleaned and quartered (if you feel like splurging)
1 1/4 lb. Mussels, scrubbed and de-bearded
1 lb. small Squid, cleaned, bodies cut into 1/2 inch rings, tentacles halved
1/2 lb. Shrimp, 20/30 ct., medium sized.
Salt & Pepper


Instructions

In a large saucepan, sauté the crushed garlic in 1/2 cup of olive oil over moderately high heat until golden. Add tomatoes and their liquid and bring to boil. Season with salt and pepper to taste, reduce the heat to medium and cook about 30 minutes until reduced to about 5 cups. While the tomatoes reduce, heat a large non-reactive pot on high. Add the remaining 1/4 cup of olive oil. When warm, add the onions, scallions, oregano and bay leaves, and cook until softened. Add parsley, anchovies, dried chili and minced garlic, and cook, stirring, until the garlic is just golden. Add the wine and cook over high heat until reduced by half. Add the water and tomato sauce and bring back to boil. Add the fish, crab, mussels, squid and shrimp, cover and cook through and the mussels have opened. Discard the bay leaves and unopened mussels. Season to taste with salt and pepper and serve immediately with rustic bread.



    Suggested Pairings

  1. Mi Sueno
    2011 Chardonnay
    Mi Sueno
    Russian River Valley

    $27.00

    $45.00
    Special Selection
    id: 2422
    Special
    Gold
Close