"Cioppino is a classic San Francisco seafood stew that dates back to the 1800s, when Italian and Portuguese fishermen would chop up the leftovers from their daily catch to create a hearty, tomato-based soup. Its name comes from the Italian word ciuppin, meaning "to chop." While white wine is traditionally used to enrich the broth, this version calls for red wine, lending the stew deeper flavor and softer acidity."
"There is no set rule for the combination of fish and shellfish in a cioppino, except to choose as fresh as possible and provide a variety for texture and presentation. For instance, a classic San Francisco cioppino will often include Dungeness crab, which is abundant in the winter season, but it can easily be omitted. Choose a selection of shellfish to your taste, and be sure to include chunks of a firm-fleshed white fish, such as halibut, cod or sea bass, for substance."
"This stew is meant to be eaten straight away to capture the freshness of the fish. The bulk of the cooking time will be devoted to developing the broth. This step can be prepared in advance, and the stock can be cooled and refrigerated for up to 24 hours. When ready, reheat the stock and proceed with the recipe. Once the fish has been added and cooked, the cioppino is ready to serve."
Cioppino originated in 19th-century San Francisco when Italian and Portuguese fishermen combined leftover catch into a tomato-based seafood stew. The name derives from Italian ciuppin, meaning "to chop." The stew uses a tomato-and-wine broth; substituting red wine deepens flavor and softens acidity. Any fresh combination of fish and shellfish works, with firm white fish such as halibut, cod or sea bass providing substance; Dungeness crab is a traditional winter addition but optional. Broth development takes most cooking time and can be prepared up to 24 hours ahead; the finished stew should be served immediately to preserve seafood freshness.
Read at The Mercury News
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