Cioppino, a San Francisco-style fish stew

A special treat for friends and family

Cioppino is a quintessential San Francisco dish. Legend has it that the term evolved from the expression "chip in." It was created by Italian and Portuguese fishermen, who "chipped in" seafood from their daily catch and cooked it in a savory tomato-based broth. Today you can find it on many menus in restaurants.  It is one of my favorite dishes and I serve it to my friends and family when our Dungeness crab is in season. I have cooked this for years and each time it is a little different. The essential question for me is whether to use red or white wine. Traditionally, it was cooked in red wine which gives the stew a deeper, richer flavor. Lately I've been leaning towards the lighter version using white wine. Whatever you choose, it it will be a delicious meal. In our house, we serve it with garlic bread that my husband prepares, add a salad and you have a special meal for a cold winter evening that you can share with your friends and family.

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