The tomato-primarily based seafood stew known as “cioppino” started in the kitchens of San Francisco’s Italian-American immigrants. These cooks employed a variety of fish and shellfish located in their new area to make this colorful, hearty meal.
Take that stew pot to New England and the seafood modifications. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
In my edition of cioppino, I like using haddock as the anchor, however you can use halibut or any other firm-fleshed white fish. The fish goes into a sauce made with pureed tomatoes, the cooking liquid from steaming mussels and clams, and a minor chicken stock.
Adding poultry stock to seafood dishes is an old French strategy that gives a dish an extra dimension.
A handful of chunks of cooked lobster are also extra to the pot, along with some golden potatoes. New Englanders love lobster and several markets sell it presently cooked and eliminated from the shell. Seem for it offered this way if you don’t really feel like tackling a total lobster. (You can also substitute peeled shrimp alternatively, if you like.)
Every single lovely, brimming bowl of this cioppino is loaded with flavors of the sea. This is ideal for a casual dinner get together or tiny gathering. Take pleasure in!
New England Cioppino Recipe
- Prep time: twenty minutes
- Cook time: forty minutes
- Yield: six servings
If you have difficulties discovering lobster, you can substitute peeled cooked shrimp as an alternative.
- one cup white wine, or 1 cup water and the juice of 1 lemon
- 2 lbs mussels, scrubbed with beards eliminated
- 1 1/two pounds littleneck clams (about twelve clams in their shells)
- six modest Yukon Gold or red potatoes (the size of walnuts) or fingerling potatoes, sliced into coins
- 1 can (16 ounces) complete peeled tomatoes and their juices
- 2 tablespoons olive oil
- two cloves garlic, finely chopped
- one/4 teaspoon crushed red pepper
- one 1/two cups chicken stock
- one pound skinless boneless haddock, halibut, or other firm-fleshed white fish, lower into 6 even-sized pieces
- one/2 pound cooked lobster, out of the shell and lower into 1-inch pieces
- four tablespoons chopped fresh parsley
one Put together the mussels: In a large pot, pour in the wine or water and lemon juice. Add the mussels, cover the pot, and carry the liquid to a boil in excess of medium-higher heat. Observe the pan cautiously since the liquid tends to spill out when it boils. When boiling, reduced the heat and cook the mussels for two minutes or right up until they open. Use a slotted spoon to transfer the mussels to a bowl. Discard any that are not open.
2 Prepare the clams in the same pot: Include the clams to the cooking liquid, cover, and return to a boil. Reduce the heat and cook the clams for 2 minutes or until they open. Set a colander above a bowl. Line the colander with a double layer of paper towels. Tip the clams and their liquid into the colander – this assists strain out any sand or grit. Save the cooking liquid. Discard any clams that are not open.
three Cook the potatoes in a separate pot: Combine the potatoes, a big pinch of salt, and water to cover in a separate pot. Bring to a boil, decrease the heat, and set on the cover askew. Simmer the potatoes for eight minutes or right up until they are tender when pierced with a fork. Drain and set aside.
4 Puree the tomatoes: In a blender, combine the tomatoes and their juice. Pulse until the mixture is coarsely pureed.
5 Make the tomato broth: In the same pot utilised to cook the shellfish, heat the olive oil. Include the garlic and cook, stirring, for 1 minute. Include the tomatoes, red pepper, salt, and black pepper. Cook, stirring, for 2 minutes. Pour in the chicken stock and the leftover liquid from cooking the mussels and clams. Bring to a boil, then lower the heat and cover with the lid slightly ajar. Simmer for ten minutes to minimize the broth and mix the flavors.
six Cook the fish: Add the fish pieces to the tomato broth they must be not really submerged. Cover the pot and cook for five minutes. The fish will be company but not fairly cooked by way of it will finish cooking in the up coming steps.
seven Include the cooked mussels, clams, lobster, and potatoes to the pot: Sprinkle 1 tablespoon of parsley over the fish, then add the mussels, clams, lobster meat, and cooked potatoes to the pot. Ladle some of the broth over best. Cover and cook for 2 minutes. Spoon far more broth in excess of top, cover, and carry on cooking for two minutes a lot more, or until finally all the shellfish is hot.
8 Serve the stew: Divide the stew amongst bowls, making certain to get lots of broth. Sprinkle with the remaining 3 tablespoons parsley.
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