Spa Cioppino

Yield: 6 servings

Ingredients:

½ Lb Fresh cod fillet

6 ea Littleneck clams

6 ea 16/20 ct shrimp – Peeled & deveined

6 ea Jonah crab claws

½ Lb Scallops

1 TbspExtra virgin olive oil

2 Cups Tomato juice

2 Cups Seafood or chicken stock

½ Cup    Onion – Med dice

½ Cup    Celery – Med dice

1 Cup Fresh shiitake mushrooms – Stemmed & sliced

1 Tbsp  Roasted garlic

¼ TspFresh rosemary – Chopped

¼ Tsp Fresh marjoram – Chopped

¼ Tsp Fresh oregano – Chopped

¼ Tsp Fresh thyme – Chopped

¼ Cup White Wine

2 Tbsp  Romano cheese grated

6 ea Parsley sprigs

6 ea Lime wedges

Prepare

* In a 4 quart sauce pan, sauté scallops & shrimp in olive oil, remove & hold.

* Deglaze with white wine and sweat vegetables & mushrooms.

* Add cod cook lightly, remove and hold.

* Fortify with chicken stock and tomato juice.  Simmer.

* Add all shellfish and fresh herbs, simmer covered.

Wine Selections:

Blackstone Winery 2005 PINOT NOIR (Woodbridge, California)

Alamos 2006 PINOT NOIR  (Mendoza, Argentina)