The classic San Francisco Italian seafood stew made with tomatoes, wine and fresh herbs. A New England cioppino simply uses any type of fresh New England shellfish and fish your heart desires. You can't go wrong with any combination of quahogs (New England's iconic clams), blue mussels, squid, crab, lobster, sea or bay scallops and a mix of both lean and fatty fish.
Though white wine is also a good choice, I opt for red, which pairs well with tomatoes in a stew and adds a deeper, richer flavor than white. Avoid very tannin-heavy full bodied red wines like Cabernet which can leave an acrid flavor. Choose more moderate dry reds like Merlot or Pinot Noir.