Cioppino
San Francisco's Italian immigrant fishermen created this tomato-based seafood stew from their daily catch on the Wharf. Unlike its French cousin bouillabaisse, Cioppino embraces the bounty of Pacific waters: Dungeness crab, clams, mussels, shrimp and firm-fleshed fish simmer together in a garlicky, wine-enhanced tomato broth. Served with crusty sourdough for sopping, it embodies the spirit of the California coast and its fishing heritage.
Ingredients
- mixed seafood
- tomatoes
- white wine
- garlic
- basil
Instructions
- Make tomato base
- Add shellfish
- Then firm fish
- Simmer gently