Paraduxx Recipes
Cioppino
Serves 4
We have developed a flavorful winter recipe to highlight the bold flavors of Paraduxx Napa Valley Red Wine. Paraduxx's unique varietal combination pairs beautifully with a variety of the world's cuisines; we encourage you to experiment with various flavors when you enjoy a bottle.
- 1 medium fennel bulb, quartered
- 1 medium yellow onion, quartered
- 2 celery stalks
- 4 cloves garlic, peeled
- 4 T. olive oil
- 2 t. chopped fresh marjoram
- 2 t. chopped fresh oregano
- 1 t. chopped fresh thyme
- 1 t. chopped fresh rosemary
- 1 bay leaf
- 1 t. toasted fennel seeds
- 3 T. tomato paste
- 2 c. dry red wine (such as Paraduxx)
- 1 T. seafood seasoning (such as Phillips or Old Bay)
- 29 oz. (2 cans) chopped tomatoes
- 3 c. fish stock
- 1 c. clam juice
- 2 t. salt
- 1 t. ground black pepper
- 8 mussles
- 8 shrimp, peeled deveined
- 8 small clams
- 1/2 lb. red snapper filet, cut into even chunks
- 5 oz. Calamari, tubes sliced crosswise, tentacles whole
- 1 whole cooked crab, cracked, cleaned and quartered
- 1/4 c. Pernod (anise flavored liqueur), optional
- 1 c. grated parmesan reggiano cheese
- 1/4 c. chopped fresh flat leafed parsley
Pulse in food processor fennel, onion, celery and garlic until finely chopped.
Heat oil in large saucepot over medium-high heat and add vegetable mixture, cook for about 5 minutes stirring occasionally (do not allow to brown). Reduce heat to medium. Add herbs, bay leaf, fennel seeds and tomato paste. Stir to combine. Add wine and seafood seasoning; simmer for about 5 minutes to reduce slightly.
Add tomatoes, fish stock and clam juice. Season to taste with salt and pepper, and simmer gently 30 minutes.
Add mussels, shrimp, clams and snapper. Cover and cook 3 minutes or until all the shellfish are opening. Add calamari and crab, heat 1 minute. Adjust seasonings to taste. Top with Pernod, if desired.
Serve in bowls with generous toppings of cheese and sprinkles of parsley, alongside warm, crusty sourdough bread.
