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.
Recipe courtesy of Match My Wine