Cioppino - Portalupi Wines | Healdsburg, California

Ingredients

• 3 Tablespoons olive oil
• 1 large fennel bulb thinly sliced
• 1 onion and 3 large shallots chopped
• 2 teaspoons salt
• 4 large garlic cloves, chopped
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup tomato paste
• 1 28 ounce can diced tomatoes
• 1 1/2 cups Portalupi Arneis
• 5 cups fish stock
• 1 bay leaf
• 1 pound clams-scrub
• 1 pound mussels-debeard
• 1 pound uncooked shrimp, peeled and deveined
• 3/4 pound halibut and 3/4 pound salmon (no skin)
• 1 loaf for French Bread for dipping!!