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Cioppino with bread. Cioppino (/ tʃ ə ˈ p iː n oʊ /, Italian: [tʃopˈpiːno]; from Ligurian: cioppin) is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine. [1]
It has been described as a "traditional dish from Genoa". [5] Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of buridda. [6] Buridda is related to bourride, a fish soup of Provence and the burrida of Sardinia, a dish made of shark meat.
Buridda (Italian, from Liguria) Cacciucco (Italian, from Livorno) Caldeirada ; Caldo de mariscos stew, also known as caldo de siete mares; Chepa pulus (tamarind-based South Indian fish stew from Andhra Pradesh) Cioppino (San Francisco version of an Italian fish stew) [2] Cotriade (from Brittany) Fish head curry [3] [4] Ghalieh mahi
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Brodetto di Pesce (seafood in broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic. Get the recipe: Brodetto di ...
Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin; Sopa de peixe - Portuguese fish soup, usually made using a tomato base. Very rich, it can include a variety of different seafood at the same time, and be a meal in itself. Tom Yum; Ukha
This fancy-sounding seafood stew was popularized by Italian-American immigrants in San Francisco. Cook fennel, onion and jalapeños in a tomato-based, white wine broth. Then steam clams, mussels ...
Catfish stew – Fish stew from the American South; Ceviche – Dish of marinated raw seafood; Chhencheda; Christmas carp – Traditional fish dish in Central Europe; Chueo-tang – Korean pond loach soup; Cioppino – Italian-American fish stew originating in San Francisco; Coulibiac – Russian pirog