The joys of Fisherman’s Wharf in San Fran to the old Momma Leone’s in NYC ending with Pete and Sams in Memphis. The wonderful flavors of this Italian Soup bring back a lot of good memories for me. Cioppino is a unique fish stew. Each chef has their own rendition and that’s what I love about this dish.
“While this Italian-American seafood stew resembles some tomato-based cousins served around Northern Italy, cioppino is definitively native to San Francisco for one main reason: a true version must be made with Dungeness crab and Pacific shellfish. The biggest contingent of Italians who immigrated to San Francisco in the late 19th Century were from Liguria, where they made a similar stew called ciuppin, but legend has it that fisherman around North Beach had a community tradition of carrying an empty pot around to their fisherman brethren when they came back empty-handed from a day on the water. Friends were expected to toss in anything extra they might have, resulting in a catch-of-the-day stew, and they expected the same on days when their catch was dismal too. The modern version, according to Saveur, comes from Genoese immigrant Giuseppe Bazzuro at his eponymous SF restaurant, ca. 1850. And like the Provencal French version, bouillabaisse, cioppino is best served with grilled bread. Beyond North Beach haunts like Sotto Mare, you’ll find good versions at Tadich Grill and Woodhouse Fish Co.”
Couple it with a dry white wine, fresh focaccia and it’s total bliss!
The choice of seafood relies on person tastes. Some go with all white fish but for me, I really like a rich Halibut along with a Deep Flavored Fresh Salmon from Alaska. All a matter of taste.
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Link to full recipe here!https://www.patreon.com/posts/27081293