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Cioppino, a San Francisco-style fish stew

1/28/2014

14 Comments

 
A special treat for friends and family
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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.

review recipe
14 Comments
Virginia Lee link
1/28/2014 12:26:09 pm

I was lucky enough to actually taste Gerlinde's cioppino, which is absolutely divine! Everyone really loved it...but do not be afraid to add more white wine:)

Reply
Gerlinde
1/29/2014 07:15:13 am

Virginia, where should we add more wine, in our glass or to the soup?

Reply
Virginia Lee
1/31/2014 02:52:30 am

Both!

Marie Gabrielle link
1/31/2014 08:24:46 am

This Cioppino recipe is delicious! I made it at home many times and it is our favorite! Light, yet very well seasoned, and beautiful to look at!!

Reply
Gerlinde de Broekert
1/31/2014 10:32:58 am

I am so glad you like it.

Deb link
1/29/2014 01:14:09 am

I have yet to make Cioppino! The beautiful bowl of glorious seafood is difficult to resist! My son would adore this fabulous recipe and it is something I will make for him on his next visit home!

Reply
Gerlinde
1/29/2014 07:13:30 am

Thank you Deb, I wonder if your son would like it with red or white wine?

Reply
Deb link
2/13/2014 01:24:19 am

My son is not fussy! He would enjoy a huge bowl of the glorious Cioppino either way!

John Osborne link
1/30/2014 04:59:43 am

I was fortunate enough to have this tasty bowl of cioppino actually sitting in front of me last Friday night. Virginia Lee brought me as her guest to Gerlinde and Willie's beautiful home overlooking Sunny Cove. Diane and George Koening were there too! Lot's of fun conversation and amusement!

Gerlinde's cioppino was delicious! The broth was delectable, allowing each morsel its own distinctive flavor. The mussels and clams, the fish, crab, scallops - all could be savoured. In other words, the broth did not overwhelm the individual flavors. Yet the rich and tasty broth had a nice spiciness.

I enjoyed seconds and wanted to take some home!! A fine recipe!!

Reply
Gerlinde
1/30/2014 09:12:35 am

John, it was nice meeting you and I'm glad you liked the cioppino.

Reply
Diane Koenig
2/6/2014 01:20:18 am

The cioppino Gerlinde makes is abundant with shell fish which makes it the most delicious cioppino I have tasted. The broth is light and good to soak up with crunchy french bread. Add a glass of wine and you have a meal.
This time of year, crab season, is the time to invite friends and share a perfect west coast meal! Thanks, Gerlinde, for leading the way!

Reply
Gerlinde
12/25/2016 11:24:18 am

Thank you Diane , I enjoy cooking for you and George.

Reply
Liz Berg link
1/18/2020 10:37:17 am

My mom and youngest sister both made cioppino. I remember going to the docks in Vancouver looking to buy seafood just for this dish. Now that I have your recipe, I'm going to have to give it a try!

Reply
Gerlinde
12/27/2020 02:56:25 pm

Liz, this is a special treat and I hope you enjoy it as much as I do,

Reply



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