Albarino and Seafood Stew: the Perfect Pairing #WinePW

A delicious and beautiful seafood stew that tastes and looks like you spent hours is on the table and ready to eat in half an hour.

Paired with a wonderful Alabarino Wine from Spain this is a wonderful meal to share with those you love......

This month's wine pairing weekend is being hosted by my friend Cam of Culinary Adventures with Camilla.  I am sharing a link to her Preview Post.  When you visit this post you will learn that one of our members, Nicole of Somm's Table arranged for some of us to get a sample of the wine chosen by Cam from Gregory+Vine.

I am so pleased that I was one of the lucky recipients.  Cam had asked us to showcase crisp, white wines from Spain and/or Portugal.  I received a lovely bottle of Robalino Albarino as a sample to use in this post.  All opinions are strictly my own.

This Albarino is from the Rias Baixas region, specifically the sub region of Condado de Tea.  It pours a green tinged yellow but is more floral than grassy with a wonderful citrus background.  I loved this wine as I sipped it while cooking.

I loved it even more when I tasted it with this fresh and wonderfully full bodied Seafood Stew.  It was a pairing made in Heaven.

Before I share my recipe with you, let's visit the others and see what wines they are showcasing today.

• Lori of Dracaena Wines is Celebrating International Albariño Day with #WinePW.
• David from Cooking Chat offers up Rias Baixas Albariño with Summer Party Nibbles.
• Sarah of Curious Cuisiniere puts together Galician Style Mussels In White Wine And An Albariño WinePairing.
• Jill of L'Occasion says What We’re Drinking Now: Chill White Wine from Spain andPortugal.
• Jeff of FoodWineClick! writes Tapas and Albariño: A Winning Combination.
• Lauren of The Swirling Dervish features Wines from Cariñena, Spain: Perfect for Summer Sipping.
• Cindy of Grape Experiences is Summer Sipping: Pazo Pondal Albariño 2017.
• Rupal of Syrah Queen lists Top White Wines from the Douro Valley.
• Michelle of Rockin Red Blog tells us to Beat the Summer Heat with Rias Baixas Albariño.
• Wendy of A Day in the Life on the Farm shares Albariño and Seafood Stew: the Perfect Pairing.
• Jane of Always Ravenous serves Grilled Clams with Spanish Albariño.
• Nicole of Somm's Table is Cooking to the Wine: Adegas Gran Vinum Nessa Albariño RiasBaixas and an Umami-packed Twist on Fish and Chips.
• Susannah of avvinare offers Albariño paired with Shrimp Paella - A Summer Delight.
• Gwendolyn of Wine Predator is having an Albariño Adventure on Anglesey.
• Camilla of Culinary Adventures with Camilla pairs California Central Coast Albariños with Spanish Bites.

We are all meeting on twitter today at 11 am Eastern to talk more about our pairings.  You can join in the fun by following #winePW.  Now on to my recipe......

#winepw, #winepairing, #whitewine, #whitefish, #cod, #shrimp, #seafood, #stew, #soup, #spinach, #tomatoes, #fish, #fishfridayfoodies, #shellfish, #onepotmeals

Stew, Fish, One Pot Meals, Seafood

American

Yield: 6Author: Wendy KlikPin it

Easy Seafood Stew

A delicious and beautiful seafood stew that tastes and looks like you spent hours is on the table and ready to eat in half an hour.

prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

1/4 c. olive oil

1/2 of a large Vidalia onion, chopped

3 cloves garlic, minced

Leaves from 10-15 stems of parsley, chopped

1 qt. tomatoes with juices

2 t. tomato paste

1 (8 oz) jar clam juice

1/2 c. dry white wine ( I used Albarino)

1/2 lb. cod fillets, cut into chunks

1 lb. large raw shrimp, peeled and deveined

1/4 t. oregano

1/4 t. thyme

dash of hot sauce

6 oz. baby spinach

salt and pepper to taste

instructions

Heat the oil in a heavy dutch oven over med high heat.  Add the onion, season with salt and pepper and cook until translucent, about 5 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Stir in parsley and cook a minute or two more.

Add the wine, and cook for a few minutes,  scraping up any browned bits stuck to the bottom of the pan.  Add the tomatoes,tomato paste, oregano, thyme and hot sauce, cook, stirring occasionally for about 10 minutes. Add the clam juice, cod and shrimp.  Lower to a simmer and cook until shrimp is pink and cod is flaky, 4-5 minutes.  Off heat, stir in the spinach until wilted.

Taste and season with additional salt and/or pepper as needed.  Serve with a good, crusty bread for sopping up the broth .

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