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Recipe Date: March 4, 2021
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Difficulty: Medium
Measurements: Imperial (US)

Cioppino has a rich history in the Bay Area dating back to the late 1800s. Italian fishermen in North beach would make this soup from what was leftover of the day’s catch. Our oak-aged Fumé Blanc is perfect to use in the recipe and paired with this San Francisco treat. We sourced 100% organic ingredients with wild-caught fish and seafood from Thrive Market and Good Earth Natural Foods.


  • 1 cup Beaver Creek Fumé Blanc
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup thinly sliced young celery leaves
  • 4 large garlic cloves, finely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4-3/4 teaspoon dried crushed red pepper flakes to taste
  • 1 bay leaf
  • 1-2 tablespoons butter
  • 3 1/2 cups ripe tomatoes finely chopped
  • 1/4 cup tomato paste
  • 2 bottle’s clam juice
  • 2 cups vegetable broth
  • 2 cups of water
  • 1 Meyer lemon juiced
  • 1 pound manila clams, scrubbed, de-bearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 pound scallops
  • 1 1/2 pounds halibut or salmon, cut into 2-inch chunks


  1. In a large, heavy pot, heat the olive oil and add the onion, shallots and garlic. Cook over moderately high heat, stirring, until the onion is translucent (about 3 minutes) then add celery (sauté  for another 3 minutes. Push everything to the edges of the pot leaving room in the middle of the pot to add butter, spices and chopped tomatoes. Cook until the tomatoes soften, about 3-5 minutes depending on how ripe tomatoes are.
  2. Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes. Then add tomato paste, clam juice, vegetable broth, water, lemon juice, and bay leaf. Bring to a boil and then simmer for 45-60 minutes.
  3. While the broth is simmering pre-bake your fresh fish in small 1-2” pieces. When broth is done add clams and fish, cover and cook for about 5 minutes. Stir in shrimp and cook about 6 minutes more or until shrimp are pink. Salt to taste.
  4. Ladle into bowls, garnish with fresh parsley, and serve with toasted slices of organic crusty sourdough bread. Buon appetito!

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