Cioppino

Cioppino is a fish stew originating from San Francisco, California. It is an Italian-American dish and is considered a variation of various regional fish soups and stews of Italian cuisine.

History

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would chowder up a pot with whatever they could get their hands on — typically, the catch of the day mixed with tomatoes and wine. It was then shared with others, especially other fishermen who had chipped in that day's catch.

Ingredients

Cioppino has a tomato base and is made with various types of fish and shellfish, including Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread. The dish is comparable to other types of fish stew, such as the Italian cacciucco and brodetto, the Portuguese caldeirada, the Spanish zarzuela, and the French bouillabaisse.

Preparation

The dish is typically served with the shellfish still in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils (typically a crab fork and cracker), and a bib to prevent staining of clothing from the shellfish and the juice. The recipe calls for a "good white wine", and sourdough bread is usually served alongside.

See also

• List of fish dishes
• List of stews

External links

• Cioppino recipe on the Food Network website.

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Cioppino

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  A bowl of cioppino with seafood and tomato broth.

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  Close-up of cioppino served in San Francisco.