Culture: Food – Cioppino A San Franciscan American-Italian Fish Stew
Although San Francisco is typically known for it’s incredible cracked Dungeness crab and sourdough bread, there’s another San Franciscan original that shouldn’t be missed – Cioppino, a delicious stew filled with the catch of the day swimming in a flavorful tomato based broth.
Cioppino is said to have been originally created by Italian fishermen (mostly from Genoa) who settled in the North Beach neighborhood of San Francisco. It is said to have first been made on the boats for the fishermen to eat while out at sea, but quickly became a staple in the growing number of Italian restaurants in the area.
Cioppino can still be found on many menus throughout San Francisco and is definitely worth ordering. Or, if perhaps you are staying in an apartment or want to bring the flavors of San Francisco back home with you, why not try to make it yourself. It’s quite a simple recipe, and will be enjoyed by all, especially with a side of classic San Francisco sour dough bread and a lovely bottle of white wine from Napa Valley!
Cioppino – San Franciscan- Italian/American Fish Stew
- Sauté in a large pot 3T extra virgin olive oil, 1 1/2c. sliced onions and 2T chopped garlic.
- Stir in 1/4c. tomatoe paste and slowly add 1c. dry white wine. Reduce by 1/2.
- Add and cook for 5 minutes: 2 1/2lbs diced tomatoes, 1 diced red pepper, 2T chopped parsley, 1T chopped thyme, 1 bay leaf and 1/4c chopped basil.
- Add 3c. fish stock and cook for 30 minutes.
- Add seafood to soup: 1 cooked cracked crab, 12-15 clams, 15 mussels, 1lb large shrimp, 1/2lb scallops, 1/2lb squid.
- Serve in large bowl, with a small side of greens, sourdough bread and a lovely white wine.