Cioppino
Cioppino
Cioppino (pronounced: /ʃiːˈpiːnoʊ/) is a Fish stew originating from San Francisco, California. It is an Italian-American dish and is considered a variation of various regional Fish soup native to the Liguria region of Italy.
Etymology
The term "Cioppino" is derived from the Ligurian word "ciuppin" which means "to chop" or "chopped" which describes the process of making the stew by adding various chopped seafood into the mix.
Ingredients
Cioppino includes a variety of Seafood such as Clams, Crab, 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.
Preparation
The seafood is cooked in a broth of fresh tomatoes, garlic, and white wine. Some recipes include red pepper flakes for a spicier stew. The dish is traditionally served with a hunk of crusty, sourdough bread.
Related Terms
- Bouillabaisse: A traditional Provençal fish stew originating from the port city of Marseille.
- Fish soup: A warm food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.
- Seafood: Sea animals and seaweeds that are consumed as food.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
External links
- Medical encyclopedia article on Cioppino
- Wikipedia's article - Cioppino
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