Cioppino ( ITALY)

 



Often described as a nutritious, hearty stew and cited as one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew traditionally made from the catch of the day with tomato and wine sauce. Cioppino is usually made with crab, oysters, shrimp, scallops, squid and mussels, while the typical accompaniment may include toasted sourdough bread, a local favourite.

According to a food historian named Jean Anderson, it was invented by fishermen who immigrated to the United States from Genoa and settled in California's Bay Area. Cioppino is likely to have originated from fishing boats when fishermen used what was readily available to make their dinner, similar to the French bouillabaisse.

As for the name, some believe it comes from a Ligurian word ciuppin, meaning to chop or chop, to chop up the various scraps of the day's prey.

ENJOY YOUR MEAL

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