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Cioppino Alaska

Pairs with Lawer Estates Pinot Noir

When it comes to fine seafood, there’s no place like Homer on Kachemak Bay fordiversity, quality and exquisite flavor. Featuring fresh-caught Alaska seafood and garden-fresh fare from the local Saturday Market, our Cioppino recipe is a friends and family favorite. With Kachemak Bay as a backdrop, celebrate special friends and great times with this exquisite medley of Alaska seafood that pairs perfectly with our Lawer Estates Pinot Noir.


2 medium onions coarsely chopped
1 small fennel bulb (no stalks or fronds) coarsely chopped
5 tsp. of chopped garlic
1/4 cup olive oil
2tsps fresh thyme leaves
1.5 tsp. hot pepper flakes
3 bay leaves
2 28oz cans of tomatoes (crushed with juice)
3 bottles of clam juice
2 cups red wine (the Lawer Estates Pinot Noir is perfect!)
2 cups of water
1 pound Alaskan halibut cut into 2-inch chunks)
1 pound Katchemak Bay mussels
1 pound cleaned squid (cut into rings, tentacles left whole)
1 pound of Alaskan King Crab legs (cooked and thawed, if frozen) or fresh shrimp (peeled
and deveined).


Heat oil in large heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, thyme, red-pepper flakes, bay leaves, 2 teaspoons salt, and 1 teaspoon black pepper. Cook over medium heat until vegetables begin to soften, stirring periodically for about 4-6 minutes and heat for about 2 more minutes. Fish should be just cooked through and mussels open wide (discard any that remain unopened after 6 minutes). Discard bay leaves and serve.
Warm sourdough bread is the perfect accompaniment.

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