I recently made a cioppino from scratch at home and loved it. I am hoping to get some recommendations on where to try it in the city to see if mine was as good as I think it was in comparison to the real deal.
Food & Wine’s Justin Chapple makes his zippy cioppino (a San Francisco original) with shrimp, squid, mussels and cod, then, to give it a lively Korean twist, he also includes tofu and gochujang (Korean red pepper paste).
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.