Cioppino

Name: Cioppino
Yield: Makes 8 main-course servings
Cuisine: American
Ingredients: One 2- pound (900- g) lobster, cut through the shell into pieces about 3 inches (7.5 cm) long; if possible, have the fishmonger do this (see Notes); 4 medium cloves garlic, smashed, peeled, and coarsely chopped; 1 large onion, cut into ¼-inch (.5-cm) dice; 1 medium green bell pepper, cored, seeded, deribbed, and coarsely chopped; ½ cup (125 ml) olive oil; 1 pound (450 g) medium shrimp, peeled and deveined, shells reserved; 2½ pounds (1.14 kg) swordfish, skinned and skin reserved, meat cut into 1-inch (2.5-cm) chunks; Freshly ground black pepper, to taste; 3 tablespoons kosher salt, or to taste; ⅓ cup (85 ml) tomato paste; 1 medium bunch parsley, leaves only, coarsely chopped; ½ pound (225 g) white mushrooms, stemmed, wiped clean, and coarsely chopped; 6 medium tomatoes, cored and cut into ½-inch (1-cm) dice; ½ teaspoon dried oregano; 60 small mussels (about 2 pounds; 900 g), scrubbed and debearded; 24 littleneck clams, scrubbed well; 3 cups (750 ml) dry red wine

Preparation info

Makes
8
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

While it is usually claimed that this is a San Francisco invention, it would seem obvious that it is the happy adaptation by a displaced Genovese of a native ciuppin to American ingredients.

Ingredients

2½ pounds (1.14 kg) swordfish, skinned and skin reserved, meat cut into 1-inch (2.5-cm) chunks
1 pound (

Americas
United States
San Francisco
Fish course
Pescatarian
Soup
Gluten-free

Method

In a small saucepan, cover the swordfish skin and shrimp shells with water. Bring to a boil. Lower the heat and simmer while the seafood is cooking, to make a broth. When the seafood is done, strain the liquid and reserve 1 cup (250