Cioppino

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Cioppino
tomatoes, wine
Cioppino with bread

Cioppino (

soups and stews of Italian cuisine.[1]

Description

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of

tomatoes in a wine
sauce.

The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.

History

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty-handed, he would walk around with a pot to the other fishermen asking them to chip in whatever they could. Whatever ended up in the pot became his "cioppino". The fishermen that chipped in expected the same treatment if they came back empty-handed in the future.[2][3] It later became a staple as Italian restaurants proliferated in San Francisco.

The name is also said to derive from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.[4]

The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including

Catalan-speaking regions and bouillabaisse from Provence
.

The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called "chespini.” "Cioppino" first appears in 1906 in The Refugee's Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire.[6]

Presentation

Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils, typically a

cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, a damp napkin and a second bowl for the shells. A variation, commonly called "lazy man's cioppino", is served with shells pre-cracked or removed.[7]

See also

References

  1. ^ a b Riely, Elizabeth (1988-04-24). "Cioppino: Fish Stew From the Pacific". New York Times. Retrieved 2007-09-26.
  2. ^ Food Paradise - Seafood Paradise 2 S5 Ep7, aired 8/12/2015
  3. ^ a b Oseland, James (November 11, 2011). "Local Favorite: Cioppino". Saveur. Retrieved 2013-08-14.
  4. ^ Andrews, Colman (May 6, 2023). "10 Italian Dishes That Aren't Actually Italian". 24/7 Wall St.
  5. ISBN 978-1-6103-5191-1
    . Retrieved 2013-08-16.
  6. ^ "Golden State Plate: The Fishy Origins of Cioppino". KQED. 2018-10-26. Retrieved 2019-02-14.
  7. ISBN 978-0-7407-7043-2
    .

External links
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