As summer winds down, we hope that you make the most of the season before it ends — and Dave Matthews’ eco-friendly Dreaming Tree wines are the perfect sip to savor these last few weeks! Made in America and available nationwide, The Dreaming Tree wines are an approachable, affordable, high-quality wine portfolio created by world-renowned musician Dave Matthews and seasoned Sonoma County winemaker Sean McKenzie.
To further revel in the final days of summer, pair The Dreaming Tree Crush, named after the popular DMB hit, with Dave Matthews’ Band head chef Fiona Bohane’s recipe for seafood stew with fennel and sun-dried tomatoes for a season finale that won’t disappoint. Whether you serve with some DMB tunes at a Labor Day fête or enjoy amongst close friends and family while taking in a coastal view, chef Fiona’s Seafood Stew recipe, paired with a bottle of eco-friendly Dreaming Tree, is a great way to appreciate the last of the summer!
- 1 small yellow or white onion, chopped
- 6 cloves garlic, minced
- 1 Teaspoon salt
- 1/4 Cup extra-virgin olive oil
- 1 head fennel, thinly sliced
- 1 large pinch of crushed red pepper
- 1 bay leaf
- 4 sprigs thyme
- 2 large tomatoes, rough chopped
- 1 Cup white wine
- 1 Cup clam juice/seafood stock
- Salt, to taste
- Pepper, to taste
- 20 littleneck or cherrystone clams, soaked in cool water and scrubbed
- 2 Pounds mussels, soaked in cool water, debearded
- 1 Pound shrimp, such as wild American, peeled and deveined
- 1 Pound scallops, such as bay or sea
- 1 bunch basil, leaves chopped
- 1/2 Cup sun-dried tomato puree
- Crusty bread, lightly toasted, for serving
In a large pot (with a tightly fitted lid) over medium heat, sauté onions, garlic with salt and olive oil, about 3 minutes, until softened and fragrant. Add fennel and crushed red pepper, and sauté for 1-2 minutes. Add bay leaf, thyme, tomatoes, white wine, clam juice, and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce by 1/3.
Add clams, stir, and cover for 1 minute (longer for larger clams). Add mussels, stir, cover, and cook for 1 minute. Add shrimp, stir, cover, and cook for about 3-4 minutes. Add scallops, stir, cover, and cook for about 2 minutes (maybe longer), until shrimp and scallops are opaque and most of the mussels and clams are opened (discard those that do not open). Turn off heat. Add basil and parsley. Stir the sun-dried tomato purée into the broth.
Serve with lightly toasted crusty bread.