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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. [6]
Cioppino is an Italian-American seafood stew invented in San Francisco. [38] [39] It often features crab, shrimp, clams and firm-fleshed fish cooked with herbs in olive oil and wine, with onions, garlic, tomatoes and sometimes other vegetables. [39] It was said to be created by immigrants in San Francisco from Genoa in the late 1800s.
Considered by many to be the signature dish of San Francisco, Cioppino is a wonderful seafood stew that is perfect for entertaining and holidays. Serve this with crusty sourdough bread to sop up ...
Bún riêu – Traditional Vietnamese soup, with fish, crab, or snail; Ceviche – Latin American dish of marinated raw seafood; Chowder – Category of soups; Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish; Crawfish pie – Louisiana dish
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[3] [7] [8] Cioppino, another fish stew, was created by Italian American fisherman in San Francisco, who used the local Dungeness crab in a variation of the cacciucco recipe. [ 9 ] [ 5 ] See also
San Francisco Dating back to the ... Cioppino, crab cakes, fried clams, and liver and onions. ... Recipes for coleslaw and coconut cream pie dating from the '60s are still on the menu at the Steer ...
Cioppino: West San Francisco, California Cioppino (/ tʃ oʊ ˈ p iː n oʊ / choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish. [161] Clambake: Northeast New England Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach. [162] [163] Clam cakes: Northeast Rhode Island