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Recipes

This Alaskan Cioppino is Zinfully Delicious!
Pairs with Hooker Blind Side Zinfandel
Serves 8

When it comes to fine seafood, there’s no place like Homer on Kachemak Bay fordiversity, quality and exquisite flavor. Featuring fresh-caught Alaska seafood and garden-fresh fare from the local Saturday Market, our Cioppino recipe is a friends and family favorite. With Kachemak Bay as a backdrop, celebrate special friends and great times with this exquisite medley of Alaska seafood that pairs perfectly with our Hooker Blind Side Zinfandel.

Ingredients: 2 medium onions coarsely chopped, 1 small fennel bulb (no stalks or fronds) coarsely chopped, 5 tsps of chopped garlic, 1/4 cup olive oil, 2tsps fresh thyme leaves, 1.5 tsps hot pepper flakes, 3 bay leaves, 2 28oz cans of tomatoes (crushed with juice), 3 bottles of clam juice, 2 cups red wine (the Hooker Blind Side Zinfandel is perfect!), 2 cups of water, 1 pound Alaskan halibut cut into 2-inch chunks), 1 pound Katchemak Bay mussels, 1 pound cleaned squid (cut into rings, tentacles left whole), 1 pound of Alaskan King Crab legs (cooked and thawed, if frozen) or fresh shrimp (peeled and deveined).

Preparations:
Heat oil in large heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, thyme, red-pepper flakes, bay leaves, 2 teaspoons salt, and 1 teaspoon black pepper. Cook over medium heat until vegetables begin to soften, stirring periodically for about 4-6 minutes and heat for about 2 more minutes. Fish should be just cooked through and mussels open wide (discard any that remain unopened after 6 minutes). Discard bay leaves and serve.

Warm sourdough bread is the perfect accompaniment.

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