This is a favorite Zinfandel dish at Sierra Vista. The cioppino pairs beautifully with Zinfandel if the wine is not too alcoholic. Our Reeves Vineyard Zinfandel is usually 14.5% or less in alcohol making it an ideal match.
2 T olive oil
1 onion peeled and minced
2 cloves garlic, minced
3 cups chicken stock
1 cup Sierra Vista unoaked Chardonnay
½ can of tomato paste (6 oz. Can - you can freeze the rest on wax paper)
2 tsp marjoram leaves crumbled
2 tsp dried basil
¼ tsp white pepper
½ tsp red pepper flakes
¼ tsp cayenne
1 T oregano leaves
2 tsp thyme
2 Dungeness crabs, cooked, cleaned and cracked
Heat olive oil in 6 quart pan over medium high heat. When oil ripples and is fragrant add onion and garlic. Saute until translucent. Add broth, wine, tomato paste and spices. Bring to a boil stirring often. Reduce heat and simmer 20 to 25 minutes to blend flavors. Salt to taste.
Break crabs apart. Cut body in fourths and crack legs. Add to soup and simmer until hot. About 5 to 7 minutes.
Cover your table with old newspapers and serve the hot soup in
bowls with Sierra Vista Reeves Vineyard Zinfandel and crusty sour dough
bread. Use the newspaper tablecloth for the crab shells and when you are
done, just roll up the shells in the newspaper and discard.