Cioppino is a fish stew originating in San Francisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. It is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with tomatoes in a wine sauce, and served with toasted bread, sourdough or baguette. The dish is comparable to cacciucco and brodetto from Italy, as well as other fish dishes from the Mediterranean regions such as bouillabaisse.
As with any of the dishes we make, we always recommend that you use the best ingredients available in your area at the time. Our recipe is based on the fish that we used, feel free to add alter or omit any of the seafood used.