Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 1 tbsp minced garlic
• 2 cups Barefoot Chardonnay
• 1 lb tomatoes chopped or 1 can (14.5oz) of diced tomatoes
• 1/2 cup tomato paste
• Hand full of fresh basil, chopped or 2 tsp of dried basil
• 1/2 tsp pepper and salt to taste
• 1lb of a white firm fish of your choice
• 1lb of scallops
• 1lb of clams or mussels (in-shell)
• 1lb of flaked crab meat
• 1lb of shrimp (cleaned, peeled, and de-veined)
• 1/4 cup chopped flatleaf parsley
• 1 loaf of sourdough bread
• 2 lemons cut into wedges

Directions

1. In 6-quart pan, sauté onion and garlic in olive oil over medium-high heat.
2. Add Barefoot Chardonnay, tomatoes, tomato paste, basil, and pepper; stir; and bring mixture to a boil.
3. Reduce heat and simmer 10 minutes, stirring often.
4. Add salt to taste. Stir in all the cleaned and drained seafood (the fish should be cut into 2-inch pieces) except for crab and shrimp.
5. Cover and simmer until fish is cooked through and clams/mussels have popped open (discard any that do not open).
6. Add crab and shrimp and continue simmering for another 10 minutes. Ladle Cioppino into bowls and sprinkle with chopped parsley.
7. Serve with sliced baguette; lemon wedges; and a delicious glass of Barefoot Chardonnay.