New England Cioppino
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Category
Stew
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Cusine
New England
What do you need?
How to make?
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
6 small Yukon Gold or red potatoes or fingerling potatoes, sliced into coins
1 can 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
Directions
In a large pot, pour in the wine or water and lemon juice. Add the mussels, cover the pot, and bring the liquid to a boil over medium-high heat. Watch the pan carefully because the liquid tends to spill out when it boils. Once boiling, lower the heat and cook the mussels for 2 minutes or until they open. Use a slotted spoon to transfer the mussels to a bowl. Discard any that are not open.
Add the clams to the cooking liquid, cover, and return to a boil. Lower the heat and cook the clams for 2 minutes or until they open. Set a colander over a bowl. Line the colander with a double layer of paper towels. Tip the clams and their liquid into the colander – this helps strain out any sand or grit. Save the cooking liquid. Discard any clams that are not open.
Combine the potatoes, a large pinch of salt, and water to cover in a separate pot. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 8 minutes or until they are tender when pierced with a fork. Drain and set aside.
In a blender, combine the tomatoes and their juice. Pulse until the mixture is coarsely pureed.
In the same pot used to cook the shellfish, heat the olive oil. Add the garlic and cook, stirring, for 1 minute. Add 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 10 minutes to reduce the broth and combine the flavors.
Add the fish pieces to the tomato broth; they should be not quite submerged. Cover the pot and cook for 5 minutes. The fish will be firm but not quite cooked through; it will finish cooking in the next steps.
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 top. Cover and cook for 2 minutes. Spoon more broth over top, cover, and continue cooking for 2 minutes more, or until all the shellfish is hot.
Divide the stew between bowls, making sure to get plenty of broth. Sprinkle with the remaining 3 tablespoons parsley.