In the Kitchen: Rhode Island Style Cioppino

Go Providence has brought us Chef Lauren Lynch and Phil Masotta from Rosalina to make Rhode Island Style Cioppino!



  • 8 tablespoons butter
  • evoo (enough to coat the pot)
  • 1 sweet onion, sliced
  • 1/2 bunch celery, sliced
  • 1 quart heavy cream
  • 1 quart fish stock or clam juice
  • 1/2 cup roasted garlic, pureed until smooth
  • salt and pepper to taste


  • 1 lb each of mussels
  • littleneck clams
  • shrimp
  • calamari cut into rings
  • swordfish (or preferred type of firm white fish), cut into cubes

Garlic Bread

  • 4 thick slices of Italian bread
  • butter
  • olive oil
  • garlic


  • lemon zest
  • scallions
  • fresh cracked pepper

fish stew ingreds 2


Saute celery and onion in butter and olive onion until onion and celery begin to soften, add roasted garlic puree, continue to cook for another minute. Add fish stock to the pot and bring to a simmer. In a separate saucepan, bring heavy cream up to a low boil, slowly add the cream into the broth. Continue to simmer for 10-15 minutes consistently stirring. Season to taste.

Prepare garlic bread and set aside.

To prepare fish begin by scrubbing the clams and mussels until clean. Cube swordfish and slice calamari. When all fish is clean and prepped begin by steaming the clams and mussels, cook until they open (discard any that do not open). In a separate saute pan heat oil and sear swordfish cubes on all sides, add shrimp to pan and cook on each side, de-glaze with fish stock. Add all fish into the stockpot with the broth. Lastly, add the sliced calamari and allow to cook for a few minutes until cooked through and still tender. Plate into large bowls over each slice of garlic bread, dividing fish stew into four portions. Top each bowl with a dusting of lemon zest, sliced scallions, and fresh ground pepper. Serve with bowls for your guest’s shells. Enjoy!

rosalina 1

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