cioppino

Cioppino is a fish stew associated with Italian-American cuisine, particularly in the San Francisco Bay Area. It features a hearty, tomato-based broth enriched with olive oil, garlic, onions, and herbs, and is loaded with a variety of seafood, typically including crab, clams, mussels, shrimp, scallops, and firm white fish.

Origins: The dish traces to Italian immigrant fishermen in San Francisco in the late 19th century, drawing on Ligurian coastal soups such as ciuppin. The name cioppino is an Americanized form of ciuppin, reflecting the dish's evolution in California's mixed culinary landscape.

Preparation: The broth is built from tomatoes, wine, garlic and onions, sometimes with a pinch of red pepper flakes. The seafood is added in stages and gently simmered until just cooked. The stew is usually served hot with crusty bread or sourdough for dipping.

Variations and serving: Across restaurants and households, ingredients and ratios vary. In the Bay Area, cioppino is commonly associated with winter and with seafood markets; large batches are prepared for communal meals.