Tuesday, January 10, 2012

Cioppino Fish Stew

We love Cioppino, it’s a fish stew that originated in San Francisco many years ago. Despite being considered an Italian dish, it is unknown in Italy. Cioppino is traditionally made from the catch of the day, which is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with either sourdough bread or baguettes. The dish is comparable to Cacciucco in Italy or Bouillabaisse in France among other dishes.
Portuguese and Italian fishermen who had settled in the North Beach neighborhood of San Francisco are said to have developed Cioppino, perhaps in the late 1800’s. The name is said to come from ciuppin, a word in the Ligurian dialect in the port city of Genoa. It means "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the day's catch. But… no one really knows.
Though most agree that Cioppino was created in San Francisco, they can't pinpoint exactly when; it wasn't until after World War II that the stew became known outside of The City.  San Francisco is the home to many things and Cioppino is one of the best… try it and enjoy!

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