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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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
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. PlumpJack
    2012 Cabernet Sauvignon
    PlumpJack
    Estate
    Napa Valley

    $92.00

    $104.00
    93 - Wine Advocate
    id: 2497
    Diamond
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