"Ordering a steaming bowl of cioppino remains a rite of passage for any food lover visiting San Francisco. The iconic stew first started simmering in the late 1800s after Northern Italian immigrants arrived during the Gold Rush. Many eventually settled in North Beach, or Little Italy, and wound up catching salmon in the summer and crab in the winter. Cioppino is a result of their resourcefulness, tossing seafood scraps into stockpots, down on Fisherman's Wharf."
"The Italian American classic hasn't changed much since then. It typically brims with fresh shellfish, such as crab, mussels, and squid, along with fillets of firm white halibut or local rockfish. The tomato broth should be aromatic and sippable, often brightened with white wine, fennel, and fragrant herbs. Infusing seafood shells in the stock adds an extra edge of brininess, so you can taste the ocean singing from your spoon. Slices of crusty sourdough are essential for mopping up every last drop."
Cioppino originated in San Francisco in the late 1800s when Northern Italian immigrants in North Beach combined available seafood scraps into a tomato-based seafood stew. Typical cioppino includes Dungeness crab, mussels, squid, and fillets of halibut or rockfish simmered in an aromatic, sippable tomato and white-wine broth seasoned with fennel and herbs. Seafood shells are often infused into the stock for briny depth. Crusty sourdough slices are essential for mopping up the broth. Some establishments use frozen or canned seafood outside crab season, while others preserve tradition or apply creative refinements. Eight notable restaurants and coastal shacks serve exemplary versions.
Read at Bon Appetit
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