WINE & FOOD AFFAIR RECIPES

Main Dish

Cioppino

Sunce Winery

1839 Olivet Road
Santa Rosa, CA 95401
suncewinery.com

Fosorera is one of the most representative dishes of the Venezuelan coast, especially in regions such as Sucre, Nueva Esparta and the east of the country, where artisanal fishing has marked the culinary tradition for generations. Its name is commonly associated with the characteristic "itch" or intensity of flavor provided by the mixture of seafood and spices.

Ingredients:
  • 1/4 cup olive oil
  • 1 small yello onion Peeled and finely chopped
  • 2 ribs celery chopped
  • 1 small carrot chopped
  • 1/2 green bell pepper chopped
  • 1/2 bottle dry red wine Sunce's 2023 Russian River Valley Tempranillo
  • 1 can 28 oz San Marzano Tomatoes
  • 4 cups seafood or fish stock
  • 1 cup clam juice
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 pinch red pepper flakes optional for a kick
  • salt & pepper to taste
  • ` pound Dungeness crab cooked, cracked and cleaned in the shell
  • 12 littleneck clams scrubbed
  • 12 mussels scrubbed and debearded
  • 1/2 pound large prawns or shrimp peeled and deveined
  • 1/2 pound firm white fish such as halibut, sea bass or cod cut into chunks

Recipe Directions:

1. Build the Aromatic Base
Heat the olive oil in a large Dutch oven or heavy stockpot over medium heat. Add the chopped onion, celery, carrot, and green bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft and translucent. Add the garlic, fennel seeds, and red pepper flakes, cooking for another 1 to 2 minutes until highly fragrant.
2. Simmer the Broth
Pour in the wine to deglaze the pot, scraping up any flavorful bits from the bottom. Let the wine reduce by half. Stir in the crushed tomatoes, seafood stock, clam juice, bay leaves, and oregano. Bring the liquid to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 30 minutes to allow the flavors to deeply meld. Season with salt and pepper to taste.
3. Layer the Seafood (The Timing is Crucial)

First: Drop in the clams and mussels. Cover and cook for 3 to 4 minutes.
Second: Gently add the chunks of white fish and the cracked Dungeness crab.
Third: Lay the prawns on top.

Cover the pot tightly and simmer for another 5 minutes. The cioppino is done when the prawns turn pink, the fish flakes easily, and the clams and mussels have opened wide. (Discard any shellfish that did not open).
4. Serve
Ladle the stew into large sourdough bread bowls, ensuring everyone gets a generous mix of shellfish, fish, and rich broth. Garnish with freshly chopped Italian parsley.