Seafood Stew with Viognier

Wine: 2006 Beringer Viognier


  • 4 oz Salmon (cut into ½” cubes)
  • 8 ea Shrimp (shelled and de-veined)
  • 4 oz Calamari (cleaned and sliced into 1/4” rings)
  • 8 ea Mussels (de-bearded)2 T Shallots (finely minced)
  • 1 t Garlic (finely minced)
  • 2 T Extra Virgin Olive Oil
  • 1/2 C White Wine
  • 1 Lg Bay Leaf
  • 2 C Clam Juice (or fish stock)
  • 1 T Red Wine Vinegar
  • 1/2 t Saffron Threads
  • 1 T Tomato Paste
  • 1 T Marjoram
  • 1 T Basil
  • Salt & Pepper to taste


  • Clean all fish and cut into appropriate shapes. Reserve.
  • In a large non-reactive pan, sauté shallots and garlic in the olive oil over medium heat for about 5-7 minutes or until transluscent.
  • Add white wine and bay leaf and cook for 2 minutes.
  • Add clam juice, vinegar, saffron and tomato paste and bring to a boil.
  • Immediately reduce to a simmer and cook for about 5 minutes.
  • Add salmon and shrimp and cook for about 2 minutes.
  • Add calamari and mussels, cover with a lid and cook for another 3-4 minutes (or until the mussels have opened up. If they don’t open, then discard!)
  • Gently stir in herbs at the end, season with salt and pepper and serve immediately with grilled or toasted bread.
  • Serves 4.

    Recipe courtesy of Match My Wine

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