1/4 cup Vera Jane’s Extra-Virgin Olive Oil 2 onions, sliced 2 cloves garlic, minced 1 Tbsp lemon peel, grated 1/2 tsp each thyme, basil, and paprika
(1) 28-oz can stewed tomatoes with liquid 3 Tbsp lemon juice
Salt and pepper to taste
1½ lbs assorted fresh fish fillets (we used cod)
1½ lbs shellfish (clams, mussels, or shrimp)
Lemon wedges for garnish
In large pot, heat oil over medium-high heat. Add onions and garlic and sauté for 10 minutes. Add lemon peel, thyme, basil, paprika, tomatoes, lemon juice, salt, and pepper and continue to cook until mixture is slightly thickened.
Cut fish fillets into 2-inch pieces. Remove bones. Add fish and shellfish to cioppino sauce. Simmer gently 10 to 15 minutes or until cooked. Serve in bowls with lemon wedges.
Wine Pairing: La Caña Albarino
—Teresa Kearney, CSW, WSQ Wine Consultant