Every Christmas Eve, we celebrate with my Nonna’s famous Cioppino, a seafood stew including lobster tails, clams, mussels, squid, halibut, and shrimp in a delicate tomato and white wine sauce served over spaghetti. This year, I plan to serve Nonna’s Cioppino with a chilled bottle of Madrevite Elve, 100% Grechetto from Umbria.
See ingredients, directions and pairings.
1 pound Clams, scrubbed, soak in salt water for at least 10 minutes
1 pound Mussels, scrubbed, debearded, soak in salt water with clams for at least 10 minutes
1 pound Shrimp, uncooked, peeled, and deveined
1 pound Halibut, cut into spoon-sized chunks
4-6 Baby lobster Tails
1/2 pound Squid, cleaned, then cut the body into 1/2" rings and leave the tentacles whole
1/3 cup Extra Virgin Olive Oil
1 Fennel Bulb, cored and finely chopped
1 Garlic Clove, minced
2 Celery Ribs, finely chopped
1 Carrot, peeled and finely chopped
2 28-ounce cans of Imported Italian Tomatoes, chopped
2 cups Dry White Wine, plus a glass for the cook!
4 cups Fish Stock
2 Bay Leaves
1 pinch of Dried Oregano
1 pinch of Crushed Red Chili Pepper Flakes
Italian Parsley, chopped, to sprinkle on top