1 bunch Jasmine Vineyards California Red Seedless Grapes, stemmed
4 tbsp olive oil
1 medium-sized yellow onion, chopped
1 clove garlic, minced
½ tsp crushed red pepper flakes
1 bay leaf
1 cup dry white wine
1 can (28 oz) whole tomatoes, with juice
2 cups fish stock
24 small little-neck clams, scrubbed
1 lb firm white fish, such as halibut, sea bass, or snapper, cut into 2" chunks
Handful of chopped parsley
Lemon juice (½ a lemon)
Salt and pepper, to taste
Flaky bread, for serving
Prep Time: 20 min
Cook Time: 30 min
1 In a large Dutch oven or a medium-sized pan on a medium-high heat stovetop, heat olive oil and add chopped onion, stirring and cooking until translucent, about 3 minutes. Add minced garlic, cooking 30 more seconds, stirring constantly.
2 Stir in the crushed red pepper flakes, bay leaf, and wine. Bring to a boil and cook for 2 minutes. Add the tomatoes with their juice, breaking the tomatoes up slightly with a spoon. Add fish stock and let simmer over medium heat for about 15 minutes (the broth can be made ahead at this point.)
3 Add the clams to simmering pot and cover to cook for 2 minutes, then add the fish and cover again. Cook until the clams have fully opened and the fish is just cooked through, about 3 minutes.
Tip: Discard any clams that do not open.
4 At this point, stir in the red grapes and warm them up for one minute.
5 Remove from heat, add the chopped parsley, and stir in the salt and pepper to taste.
6 Sprinkle with fresh lemon juice and serve with fresh, flaky bread.
To learn more about Jasmine Vineyards, visit www.jasminevineyards.com