The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
New England Cioppino Recipe
If you have trouble finding lobster, you can substitute peeled cooked shrimp instead.
Ingredients:
- 1 cup white wine, or 1 cup water and the juice of 1 lemon
- 2 pounds mussels, scrubbed with beards removed
- 1 1/2 pounds littleneck clams (about 12 clams in their shells)
- 6 small Yukon Gold or red potatoes (the size of walnuts) or fingerling potatoes, sliced into coins
- 1 can (16 ounces) whole peeled tomatoes and their juices
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups chicken stock
- 1 pound skinless boneless haddock, halibut, or other firm-fleshed white fish, cut into 6 even-sized pieces
- 1/2 pound cooked lobster, out of the shell and cut into 1-inch pieces
- 4 tablespoons chopped fresh parsley
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