New England Cioppino

This New England Cioppino recipe is a hearty and delicious seafood stew that is perfect for a winter meal. It is packed with flavorful fish, shrimp, and scallops, and the tomato-based broth is both comforting and satisfying. This dish is best served with some crusty bread for dipping, and it can be easily made ahead of time.

Ingredients

• 1 cup white wine OR 1 cup water and the juice of 1 lemon
• 2 pounds mussels, scrubbed and beards removed
• 1.5 pounds littleneck clams (about 12 clams in their shells)
• 6 small Yukon Gold or red potatoes, sliced into coins
• 1 (16 oz) can whole peeled tomatoes with their juices
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1.5 cups chicken stock
• 1 pound skinless boneless haddock or other firm fleshed white fish, cut into 6 even sized pieces -0.5 pound cooked lobster meat, out of the shell and cut into 1 inch pieces -4 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, pour in the wine or water and lemon juice.

2. Add the mussels, cover the pot, and bring the liquid to a boil over medium-high heat. Lower the heat and cook for 2 minutes or until they open. Use a slotted spoon to transfer the mussels to a bowl; discard any that are not open.

3. Add clams to cooking liquid, cover, and return to a boil; lower heat and cook for 2 minutes or until they open. Set colander over bowl; line with double layer of paper towels; tip in clams/liquid (to strain out sand/grit). Save cooking liquid; discard any clams that are not open.

4. Combine potatoes, salt & water (to cover) in separate pot; bring to boil then lower heat & set lid askew on pot before simmering for 8 minutes or until tender when pierced w/ fork–drain & set aside when done

5 tomatoes & their juice into blender 6 puree mixture until coarse 7 In same pot used 4 shellfish: add olive oil then garlic–stirring occasionally 1 minute 8 add step 6 mixture 9 also adding red pepper salt black pepper 10 Pour in

Nutrition Facts

• Servings 4,
• Calories 310,
• Fat 7 g,
• Saturated Fat 1 g,
• Cholesterol 36 mg,
• Sodium 1516 mg,
• Potassium 1259 mg,
• Carbohydrates 47 g,
• Fiber 10 g

Frequently Asked Questions

What region is cioppino from?

Cioppino is a seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s. The dish is made with whatever seafood is left over from the day’s catch, making it a very versatile dish. Cioppino originates from the San Francisco Bay Area in California.

What is the difference between cacciucco and cioppino?

Cacciucco is a traditional Italian seafood stew that originates from the city of Livorno in Tuscany. The dish is typically made with a variety of different fish and shellfish, as well as vegetables, garlic, and olive oil. The soup is usually thickened with breadcrumbs or rice, and sometimes also includes tomatoes.

Cioppino is a similar seafood stew that was created by Italian immigrants in San Francisco during the late 19th century. It is made with a mix of fresh and salt water fish, as well as shellfish such as crab, shrimp, and clams. Tomatoes are often used to create the broth for cioppino, along with white wine or vinegar. Bread or pasta is sometimes added to thicken the soup.

What is the difference between a bouillabaisse and an cioppino?

A bouillabaisse is a seafood soup/stew that originates from Marseille, France. It typically contains fish, shellfish, vegetables, and sometimes rice. A cioppino is a type of Italian-American fish stew that originated in San Francisco. It typically contains Dungeness crab, shrimp, scallops, squid, clams, and mussels in a tomato broth.

So what’s the difference between these two seafood stews? For starters, the origins of each dish are quite different. Bouillabaisse hails from Marseille on the French Riviera while cioppino was created by Italian immigrants in San Francisco. As for ingredients, a bouillabaisse will usually contain fish like cod or sea bass along with shellfish like crabs or crayfish. Vegetables such as potatoes and onions are also common in this dish. Rice may be added as well. Cioppino typically contains Dungeness crab (a type of crab found on the West Coast of North America), shrimp, scallops, squid, clams and mussels cooked in a tomato-based broth.

When it comes to taste and texture, these two dishes can vary greatly depending on who is making them. However generally speaking , a bouillabaisse is going to be more robust and fuller-flavored due to the addition of fennel , saffron , orange peel and other spices which give it its characteristic flavor profile. Cioppino ,on the other hand ,is often described as being lighter and brighter due to its tomato-based broth.

What’s the difference between a cioppino and a bouillabaisse?

Cioppino and bouillabaisse are both seafood stews that originated in the Mediterranean. They are both made with a variety of seafood, tomatoes, and other vegetables. However, there are some key differences between these two dishes.

For one, cioppino is a tomato-based stew, while bouillabaisse is primarily fish stock-based with only a small amount of tomatoes added in. This gives cioppino a much bolder tomato flavor than bouillabaisse. Additionally, other vegetables like leeks and potatoes are often added to bouillabaisse but not usually to cioppino.

So overall, the main difference between cioppino and bouillabaisse is the base of the stew: tomatoes for cioppino and fish stock for bouillabaisse.

What is cioppino sauce made of?

Cioppino is a seafood stew that originated in San Francisco. It is typically made with Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is combined with fresh tomatoes in a wine sauce.

The exact ingredients of the cioppino sauce vary depending on who is making it. However, there are some common elements that are usually included. Tomatoes and wine are two of the most important ingredients. Other common additions include garlic, onion, celery, fennel seed, oregano, basil and black pepper.

In addition to being delicious, the cioppino sauce is also healthy. Seafood is packed with nutrients like protein and omega-3 fatty acids which are good for your heart and brain health. Tomatoes are also a great source of antioxidants and vitamins A and C.