2006 Warrick Red Reserve – Cioppino

2006 Warrick Red Reserve – This Warrick Red Reserve is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier, barrel-aged 30 months.


Makes 8 servings

Tomato base:

1 T butter
1 T olive oil
2 cloves garlic, chopped
½ med onion, chopped
1 stalk celery, chopped
1 T dried Italian seasoning
¼ tsp fennel seed
1 tsp red pepper flakes
¼ c dry red wine
1 T Worcestershire Sauce
40 oz tomato sauce

Heat oil and butter. When hot, sauté garlic, onion, and celery. When onion is translucent, add herbs and spices. Sauté until you can smell the spices, and then add wine, and Worcestershire. After the smell of alcohol has gone away, add tomato sauce.  Cook for an hour. Cool, puree, and reserve.

Fish stock:

2 quarts water
2 c chicken stock
2 pound shells from shrimp or crab
½ onion, cut
1 stalk celery, cut
1 carrot, cut

Combine, and simmer for a couple hours, then strain well. Cool and reserve.

Fish for serving:   

1 pound halibut, cut into 1 ounce pieces
1 pound shrimp
1 pound scallops
1 pound mussels or clams
1 pound cooked crab

To assemble:

For each serving add fish and shellfish, and equal parts tomato base and fish stock. Simmer gently till white fish firms up, and shellfish opens. Garnish with fresh parsley, and serve with chunky sourdough bread.