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WTF Do I Do With
Jasmine Vineyards Red Seedless Grapes ?!

‐ Dalmatian Cioppino ‐

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

Servings: 4

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