Cioppino (Italian Seafood Stew)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood | Italian-American cuisine Cioppino is a fish stew descended from the various regional fish soups and stews of Italian cooking. It was developed by the fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in the city. The name comes from the Italian ciuppin, a word which described the local fish stew in the regional dialect of the port city of Genoa. It's customary to serve cioppino with San Francisco sourdough bread. However, any bread with a thick, chewy crust will do. The below recipe is based on one by Giada De Laurentiis. Be sure to review the tips for cooking with mussels.

Cuisine: not stated · categories: Boiled recipes; Californian recipes; Easy recipes; Pescatarian recipes; Recipes; Recipes for stew; Recipes using bay leaf; Recipes using bread; Recipes using celery; Recipes using chile flake; Recipes using crab; Recipes using fennel bulb; Recipes using fish; Recipes using garlic; Recipes using mussel; Recipes using shrimp; Recipes with images

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