Cioppino: A San Francisco Seafood Extravaganza

Cioppino is a classic San Francisco seafood stew that's packed with flavor. It's made with a variety of seafood, including shrimp, mussels, clams, and fish, and it's simmered in a rich tomato broth. Cioppino is typically served over pasta or rice, and it's a hearty and delicious meal that's perfect for a cold night.

Cioppino is a relatively new dish, first appearing in San Francisco in the late 1800s. It's thought to have been created by Italian fishermen who used whatever seafood they could catch that day. Cioppino quickly became a popular dish among the city's working class, and it's now considered a classic San Francisco dish.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Olive oil
• Chopped onion
• Minced garlic
• Crushed tomatoes
• Beef broth
• Bay leaves
• Dried oregano
• Chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in tomatoes, beef broth, bay leaves, oregano and salt and pepper to taste.
4. Bring to a simmer and cook for 30 minutes, or until sauce has thickened.
5. Add parsley and serve over pasta or rice.

Why It Works

• The combination of seafood, tomatoes, and herbs creates a complex and flavorful broth.
• The long simmering time allows the flavors to meld and develop.
• The addition of parsley at the end adds a fresh, herbaceous note.