Making Cioppino

San Francisco’s seafood stew.

This rich seafood stew was first cooked by Italian fishermen in San Francisco as a way to use up odds and ends left over from the day’s catch.

Cioppino

Photo by Elizabeth

A Seafood Sampler
Cioppino begins with tomatoes, olive oil, garlic, onions, and white wine. Crab is usually the main ingredient, but it almost always contains other kinds of fish and shellfish, such as shrimp, clams, mussels, scallops, squid, crab, lobster, and pieces of halibut or monkfish. Not surprisingly, there are as many “original” recipes for cioppino as there are people who love it.

Dig In!
Cioppino is a hearty meal that’s almost impossible to eat daintily–so roll up your sleeves, pile napkins on the table and slice a loaf of sourdough bread to sop up the broth.

To make your own sourdough starter, see Yeast: The Basics.