Cioppino is a slow cooked fish stew with a tomato based broth. Although the name sounds Italian, the stew actually was born here on the piers of San Francisco. At the end of a smelly day selling fish, the men (many of whom were of Italian descent) would throw the unsold fish into a big pot to make a hearty and hot stew. A quick stew is a food oxy moron (stew is usually considered to be left over the stove for several hours), but this dish can be prepared in 45 minutes. The key to making this version so rapidly is to use a really good fish stock that will flavor the fish while it is poached in the liquid. To take a peek at the recipe, read more
Cioppino is a slow cooked fish stew with a tomato based broth.