Happy Bitch Rosé paired with Seafood Cioppino

On a recent trip to the Cape May, New Jersey we made a seafood Cioppino and paired it with Happy Bitch Rosé.  The wine went very well with the dish.  The acidity and sweetness really complimented the touch of spice.

As when you are on vacation, you don’t normally have the spice cabinet you are use to, so we did improvise with this dish. I leave the dish for you to try, make your own changes and pair it with our Rosé.  We hope you will share your recipe with us. ~Debbie

Bubba Pete’s Seafood Cioppino

3/4 cup butter

2 medium onions, chopped

3 cloves garlic, minced

2 (14.5 oz) cans plum tomatoes

1 bunch fresh parsley, chopped

2 bay leaves

2 tbs dried basil

1/2 tsp dried thyme

1/2 tsp dried oregano

1 1/2 cups wine (choose what you like)

4 pounds seafood (clams, shrimp, scallops, fillets, crab, mussels, etc – your choice but make it a mix)

In a large soup pot, melt butter and add onions, garlic and parsley.  Cook slowly until onions are soften.  Add tomatoes, bay leaves, basil, thyme, oregano and wine.  Bring to a boil alnd reduce to low.  Cover land simmer about 45 minutes.  Add your seafood, cover and simmer 7 minutes until the clams pop open and the shrimp change to pink and are opaque when cut.

Remove from heat, ladle into bowls and enjoy!

Category: food pairings / Video