Ledson Winery and Vineyards

Ledson Winery & Vineyards

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paired with our Sonoma Coast Viognier

¾ cup butter; 2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves; 1 Tbsp dried basil
½ tsp dried thyme; ½ tsp dried oregano
1 cup water; 1 ½ cups white wine
1 ½ lbs large shrimp - peeled and deveined
1 1/2 lbs bay scallops; 18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat; 1 ½ lbs cod fillets, cubed

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread. For a superb tasting sensation, pair with Sonoma Coast Viognier. The fruitiness of the wine softens the acidity of the dish and allows the flavor of the fish and mussels to come forward.
The bold flavors of the marinade and the hearty, tender meat calls out for a robust wine. The Russsian River Valley ‘Century Vine’ Zinfandel fits the bill. A two time gold medal winner, this magnificent Zin expresses impeccable flavors of blackberry, cactus fruit and wonderful pie spice that perfectly complement the flavorful dish. Perfect for holiday company!

By Justin Bruckert, Executive Chef
Centre du Vin at the Ledson Hotel