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New England Cioppino
New England Cioppino
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent seafood stew loaded with haddock, lobster, clams, and mussels. Ideal for entertaining guests!
Ingredients:
  • 1 cup white wine, or 1 cup water and the juice from 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
Instructions:
  • Prepare the mussels by pouring wine or water and lemon juice into a large pot. Add the mussels, cover, and bring to a medium-high boil. Reduce heat and simmer for 2 minutes until mussels open. Remove open mussels with a slotted spoon and discard any closed ones.
  • Prepare the clams: Add them to the cooking liquid, cover, and bring to a boil. Simmer for 2 minutes until they open. Place a colander lined with paper towels over a bowl, then strain the clams and their liquid. Discard any unopened clams, and save the cooking liquid.
  • In a separate pot, cook the potatoes with a generous pinch of salt and enough water to cover them. Bring to a boil, reduce heat, partially cover, and simmer for about 8 minutes until fork-tender. Drain and set aside.
  • Blend the tomatoes and juice until coarsely pureed.
  • Prepare the tomato broth: Heat olive oil in the pot used for shellfish. Sauté garlic for 1 minute. Add tomatoes, red pepper, salt, and black pepper. Cook for 2 minutes. Pour in chicken stock and leftover liquid from mussels and clams. Bring to a boil, then simmer with lid slightly ajar for 10 minutes to meld flavors and thicken.
  • Submerge the fish pieces in the tomato broth until they are almost covered. Cover the pot and cook for 5 minutes until the fish is firm but slightly undercooked, knowing it will finish cooking later.
  • Sprinkle 1 tablespoon of parsley over the seafood. Add the cooked mussels, clams, lobster meat, and potatoes to the pot, then ladle some broth over the top. Cover and cook for 2 minutes. Spoon more broth over the top, cover, and cook for an additional 2 minutes until all the shellfish is hot.
  • To serve the stew, carefully portion it into bowls ensuring each serving has ample broth. Finish by sprinkling the remaining 3 tablespoons of parsley on top.

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