San Francisco Cioppino Recipe

• 1/4 cup extra virgin olive oil
• 4 cloves of garlic finely chopped
• 1 medium shallot
• 2 (16 oz) cans chopped tomatoes, do not drain
• 2 cups chicken stock
• 1 cup Plantation Blush Wine ( Williamsburg Winery)
• 2 bay leaves
• 3 tablespoons fresh basil, cut into chiffonade
• 1 pound raw shrimp, cut into bite sized pieces
• 3 cooked sets of crab legs, cut into bite sized pieces
• 4 tilapia fillets, cut into bite sized pieces
• 3-5 pinches Mediterranean Spiced Sea Salt ( by MacCormick)

Directions