{"id":13231,"date":"2020-06-23T00:42:03","date_gmt":"2020-06-23T00:42:03","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=13231"},"modified":"2020-10-22T23:03:41","modified_gmt":"2020-10-22T23:03:41","slug":"cioppino","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=13231","title":{"rendered":"Cioppino"},"content":{"rendered":"\n
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Cioppino is a fish stew originated in San Francisco, In the 1800s the immigrant Italian community who fished in the Pacific Ocean off the Meiggs Wharf, and lived in the neighborhood of North Beach. Traditionally it was made with catch of the day which, from the bay is usually Dungeness crab, clams, shrimps, scallops, squid and mussels. All this seafood is then combined with a light wine-tomato broth and served with the local San Francisco sourdough bread. This stew became famous in the North Beach Italian restaurants and now everywhere in the U.S. <\/p>\n\n\n\n

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This stew also finds its roots in Liguria, Abruzzo and other fishing communities of Italy where fresh seafood is sourced from the Mediterranean and Adriatic Sea. I think its very similar to Bouillabaisse from Provence only the French version is flavored with saffron and few other aromatic. Cioppino is light, summery and makes a luxurious weekend meal to celebrate with. You don’t have to use all the seafood listed, use one fish and one or two shell fishes, its just as delicious. <\/p>\n\n\n\n