Spa Cioppino

Spa Cioppino Recipe

Chef Kurt Friesland shares this recipe for Spa Cioppino. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Cioppino Ingredients

Yield: 6 Servings

  • 1/2 lb of fresh cod fillet
  • 6 Littleneck clams
  • 6 16/20 ct Shrimp – peeled and deveined
  • 6 Jonah crab claws
  • 1/2 lb of Scallops
  • 1 Tablespoon of Extra Virgin olive oil
  • 2 Cups Tomato juice
  • 2 Cups Seafood or chicken stock
  • 1/2 Cup of medium Onion, diced
  • 1/2 Cup of medium Celery, diced
  • 1 Cup of fresh shiitake mushrooms – stemmed and sliced
  • 1 Tablespoon of roasted garlic
  • 1/4 Teaspoon of fresh rosemary – chopped
  • 1/4 Teaspoon of fresh marjoram – chopped
  • 1/4 Teaspoon of fresh oregano – chopped
  • 1/4 Teaspoon of fresh thyme – chopped
  • 1/4 Cup of white wine
  • 2 Tablespoon of Romano cheese – grated
  • 6 Parsley sprigs
  • 6 Lime wedges

Cioppino Instructions
  1. In a 4-quart saucepan, sauté scallops and shrimp in olive oil. Remove and hold.
  2. Deglaze with white wine, and sweat vegetables and mushrooms.
  3. Add cod, cook lightly, remove and hold.
  4. Fortify with chicken stock and tomato juice. Simmer.
  5. Add all shellfish and fresh herbs, and simmer covered.

Wine Selections
  • Blackstone Winery 2005 PINOT NOIR (Woodbridge, California)
  • Alamos 2006 PINOT NOIR  (Mendoza, Argentina)