Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh 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 comes 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.[citation needed]
The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others.[1][3][4] Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from 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.[5]
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 crab fork and 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.[6]
Other
Cioppino became the title for a recurring lecture series at a banquet at the Urbino Summer School of Paleoclimatology (USSP) when it was realised that Italians had never heard of the dish but that its roots lay with Italian-Americans for mixing and stirring things from land and sea.[citation needed]
^Smith, James R. (2004). San Francisco's Lost Landmarks. Sanger, CA: Linden Pub. ISBN978-1-6103-5191-1. Retrieved 2013-08-16.
^"Golden State Plate: The Fishy Origins of Cioppino". KQED. 2018-10-26. Retrieved 2019-02-14.
^1001 Foods to Die For. Kansas City, Mo.: Andrews McMeel. 2007. p. 143. ISBN978-0-7407-7043-2.
External links
Gianni's North Beach Video plus text, presenting the dish as a Christmas Eve stew
May 12, 2023
cioppino, italian, tʃopˈpiːno, from, ligurian, cioppin, tʃuˈpiŋ, fish, stew, originating, francisco, california, italian, american, dish, related, various, regional, fish, soups, stews, italian, cuisine, typefish, stewplace, originunited, statesregion, statesa. Cioppino tʃ e ˈ p iː n oʊ Italian tʃopˈpiːno from Ligurian cioppin tʃuˈpiŋ is a fish stew originating in San Francisco California It is an Italian American dish and is related to various regional fish soups and stews of Italian cuisine 1 CioppinoTypeFish stewPlace of originUnited StatesRegion or stateSan FranciscoMain ingredientsSeafood Dungeness crab clams shrimp scallops squid mussels fish tomatoes wine Media CioppinoCioppino with bread Contents 1 Description 2 History 3 Presentation 4 Other 5 See also 6 References 7 External linksDescription EditCioppino is traditionally made from the catch of the day which in San Francisco is typically a combination of Dungeness crab clams shrimp scallops squid mussels and fish all sourced from the ocean in this case the Pacific The seafood is then combined with fresh 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 EditCioppino 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 comes 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 citation needed The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin including cacciucco from Tuscany brodetto di pesce from Abruzzo and others 1 3 4 Similar dishes can be found in coastal regions throughout the Mediterranean from Portugal to Greece Examples of these include suquet de peix from 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 5 Presentation EditGenerally 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 crab fork and 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 6 Other EditCioppino became the title for a recurring lecture series at a banquet at the Urbino Summer School of Paleoclimatology USSP when it was realised that Italians had never heard of the dish but that its roots lay with Italian Americans for mixing and stirring things from land and sea citation needed See also EditBouillabaisse Cuisine of California List of regional dishes of the United States List of seafood dishes List of soups List of stews San Francisco Bay Area portal Italy portal Food portalReferences Edit a b Riely Elizabeth 1988 04 24 Cioppino Fish Stew From the Pacific New York Times Retrieved 2007 09 26 Food Paradise Seafood Paradise 2 S5 Ep7 aired 8 12 2015 a b Oseland James November 11 2011 Local Favorite Cioppino Saveur Retrieved 2013 08 14 Smith James R 2004 San Francisco s Lost Landmarks Sanger CA Linden Pub ISBN 978 1 6103 5191 1 Retrieved 2013 08 16 Golden State Plate The Fishy Origins of Cioppino KQED 2018 10 26 Retrieved 2019 02 14 1001 Foods to Die For Kansas City Mo Andrews McMeel 2007 p 143 ISBN 978 0 7407 7043 2 External links EditGianni s North Beach Video plus text presenting the dish as a Christmas Eve stew Retrieved from https en wikipedia org w index php title Cioppino amp oldid 1150066336, wikipedia, wiki, book, books, library,
