Healthy Food Recipe

Archive for January, 2009

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino 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 with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .

It was developed in the late 1800s by Italian 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 San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa,meaning “to chop” or “chopped” which described the process of making the stew by chopping up various leftovers of the days catch. At least one restaurant in San Francisco, the eponymous Cioppino’s, describes an apocryphal story  in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to “chip in” some of their catch to the collective soup pot.

Generally the seafood is cooked in broth and served in the shell, including the crab (if any) that is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib, second possibly damp napkin, or a second bowl for the shells. As a variation, the “lazy man’s” cioppino is served with seafood shelled and crab legs cracked.

Cioppino is another of those recipes that are made in more that one part, and then the parts are added together and cooked a bit more to finish off the dish just before serving. Cioppino consists of a light herbal tomato sauce, a nice fish fumet, and the couple handfuls of the seafood catch of the day. Add all together in a pot, preferably cast iron, and bring the whole thing gently up to a simmer for a couple minutes, drop in a last bit of abulone or squid, and maybe a last dash of Tabasco, then put in big, flat bowls and serve with a loaf of good bread, a clean, sharp salad, and a big bottle of red wine. Cioppino is one of those dishes that you can spend a lot of very pleasant time eating.

Phil’s Fish Market is a trendsetter for Cioppino, Phil’s Cioppino has become so famous that, Friends of Legal Services for Seniors
has asked Phil to come and donate his time to cooking Cioppino at their annual Ciao! Cioppino! dinner and auction for over 4 years now. Phil and his kitchen crew make cioppino for over 350 people at the event each year!

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