Nickel and Diner Nickel and Diner
The sophisticated Seafood Stew at Nickel and Diner in New York City

Chefs stir up new takes on seafood stews

Bouillabaisse, chowder and cioppino get creative upgrades

It’s the season for bouillabaisse, chowder, cioppino and zarzuela de mariscos — satisfying soups and stews made with clams, cod, lobster and other succulent fruits of the sea.

Right about now, chefs in every region of the United States are stirring up inventive versions of favorite fish stews and seafood soups, with an eye toward serving diners hearty meals to remember.

“I enjoy serving this dish because it reminds me of my time cooking bouillabaisse while wo

All access premium subscription

Why Subscribe To SN Digital Access?


Digital Access gives you unlimited online access to our most premium news and analysis such as October 2016. This includes in-depth stories and insights from our team of editors and guest writers as well as free eNewsletters, blogs, real-time polls, archives and more. In addition you will also receive complimentary access to the SN salary survey data tables.


Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish