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Cioppino with Champagne Tomato Broth

Featured by Iron Horse Vineyards in the Gold Wine Club.
Cioppino with Champagne Tomato Broth


Chef Clay Sipes' recipe for cioppino in Champagne tomato broth is one to behold! Amazing flavors that pair wonderfully with an Iron Horse Cabernet Sauvignon.

Yield: 6 - 8
Prep Time: 25 Minutes
Cook Time: 40 Minutes


• 4 Large Shrimp
• 4 Large Scallops
• 1/2 Pound Little Neck Clams
• 1/2 Pound Blue Mussels
• 6 Ounces fresh Halibut
• 1/2 Cup small diced Green Bell Pepper
• 1/2 Cup diced Yellow Onion
• 1 Tablespoon fresh Minced Garlic
• 1 Bay Leaf
• 1 Teaspoon Dry Oregano
• 5 Ounces chopped Italian Tomatoes (including juice)
• 1 1/2 Cups of Champagne (or Sparkling Wine)
• 1 Cup Fish Stock
• 1 Teaspoon Crushed Red Pepper
• Salt and Pepper to taste
• Olive Oil
• 1 Teaspoon Lemon Zest
• 1/4 Cup Basil
• 1/4 Cup Parmesan Reggiano


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 (or sparkling wine), 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 entre´e, saute´ 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.

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