Cioppino, a now-classic San Francisco dish, has very humble beginnings. This fish stew was cooked aboard the fishing vessels of the early Italian immigrant fisherman who settled in San Francisco’s North Beach. Bringing together whatever seafood was leftover from the day’s catch, the dish is gaining new popularity as sustainable and seasonal cooking begins to direct more choices in the kitchen. When you cook up your version honor its origin and add in the fresh catch of the day – changing with the season. Choose a mix of offerings from crab, shrimp, clams, mussels, and a firm white fish. Combine your selection with onions, garlic, and tomatoes and a blend of herbs in olive oil and wine. In the Italian home, this a popular dish for the holiday season as well. We like a little extra garlic and lots of San Francisco sourdough to sop up every last bit of broth. Enjoy our version of this San Francisco Italian classic or use it as a beginning to create your own twist.
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