This Ligurian fish stew is prepared with six kinds of fish and shellfish. To make it more authentic, don't shell the shrimp and allow a little extra time for them to cook. Pasta cooking water helps lightly thicken the broth, but plain water will do.At Rose Pistola, Reed Hearon uses harissa to add heat to the stew rather than traditional dried chiles because it's easier to incorporate and you won't bite into a stray chile. Harissa is available at specialty food shops and Middle Eastern markets.Plus: More Seafood Recipes and Tips
Either a Californian Charbono or an Italian Barbera d'Asti will meld with the Cioppino since the acidic tomatoes blend nicely with the fruit in these red wines. The spice in the Charbono goes especially well with the rich crab and rockfish.