Sonoma Cioppino

Created to enjoy with Windsor's Red Blends or Windsor Sangiovese.

Serves 8

Ingredients
Cioppino
4 tb olive oil
2 yellow onions - small diced
1 head garlic - minced
2 x 14.5 oz cans organic chopped tomato
3 cups fumet (Fish stock)
3 bay leaves
2 cups Windsor Vineyards' Red Blends or Sangiovese
3 tb each: fresh basil, thyme and oregano - chopped
1 lb mussels
1 lb prawns
1 1/2 lb. Pacific Rock Cod - 1inch pieces
1 lb. Dungeness crab meat
1/2 cup butter
Kosher salt and pepper to taste

Pesto Garlic Bread
1 baguette, sliced in half
3 cloves garlic - minced
3/4 cup pesto
1/2 cup melted butter
1/2 cup parmesan cheese

Directions
For Sonoma Cioppino
1. In a large stock pot, sauté onions with olive oil about five minutes.

2. Add garlic and continue to cook till onions are translucent.

3. Add red wine and reduce half way.

4. Add tomatoes, fish stock and bay leaves.

5. Simmer until sauce begins to thicken, approximately 1 hour.

6. Add fresh herbs and seafood cover stock pot with a lid and cook fish until mussels and clams open completely.

7. Remove from heat and serve with pesto garlic bread.

For Pesto Garlic Bread
1. Combine garlic, pesto & melted butter, spread evenly over sliced baguette.

2. Top with parmesan cheese.

3.Bake at 350 degrees until golden brown approximately 15 minutes.