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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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.

Chef Clay Sipes’ Cioppino with Champagne Tomato Broth

Vina Robles


Ingredients

4 Large Shrimp
4 Large Scallops
½ Pound Little Neck Clams
½ Pound Blue Mussels
6 Ounces fresh Halibut
½ Cup small diced Green Bell Pepper
½ Cup diced Yellow Onion
1 Tablespoon fresh Minced Garlic
1 Bay Leaf
1 Teaspoon Dry Oregano
5 Ounces chopped Italian Tomatoes (including juice)
1½ Cups of Champagne
1 Cup Fish Stock
1 Teaspoon Crushed Red Pepper
Salt and Pepper to taste
Olive Oil
1 Teaspoon Lemon Zest
¼ Cup Basil
¼ Cup Parmesan Reggiano


Instructions

To make broth, heat olive oil and add bell pepper and onion in a small sauce pan. Sweat for five minutes, stirring occasionally, and add garlic. Season with salt and pepper and add herbs and crushed red pepper. Add fish stock and Champagne, and then simmer for five minutes to concentrate flavors. Finish with tomatoes and juice, and simmer for an additional five minutes. Set aside.

To finish entrée, sauté scallops and shrimp in large skillet with salt and pepper. Scallops should have a nice brown sear to them. Continue by adding clams, mussels and halibut on top. Add an additional half-cup of Champagne to skillet and return the sauce that was set aside into skillet. With a gentle stir, even out all items. Simmer for 8 to 10 minutes. Serve in large bowl and finish with fresh lemon zest, fresh chopped basil, and Parmesan Reggiano.



    Suggested Pairings

  1. Levendi
    2010 Cabernet Sauvignon
    Levendi
    Atlas Peak
    Napa Valley

    $55.00

    $65.00
    94 - Wine Enthusiast
    id: 2390
    Platinum
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