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
Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Special
Platinum
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. Charthia
    2009 Cabernet Sauvignon
    Charthia
    Napa Valley

    $52.00

    $65.00
    100 cases produced
    id: 2541
    Garagiste
Close