Cioppino (Italian Seafood Stew)

Name: Cioppino (Italian Seafood Stew)
Cook time: 60 min
Yield: 6 servings

Cioppino ? Photo by Kelly Sue DeConnick, CC BY-SA 2.0, via Wikimedia Commons

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.[http://www.nytimes.com/1988/04/24/travel/fare-of-the-country-cioppino-fish-stew-from-the-pacific.html?sec=travel&spon=&pagewanted=print Info on cioppino from the New York Times] 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.[http://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe2/index.html Cioppino recipe by Giada De Laurentiis] Be sure to review the tips for cooking with mussels.

Cooking time: 60 minutes
Servings: 6

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