cioppino served with sourdough bread, lemon wedges, and an Anchor Steam beer

There exists no air of mystery around this dish. Cioppino is an Italian-American fisherman’s stew whose roots reach back to the coast of Italy but whose identity is firmly planted around the San Francisco Bay.

In years past, my travels for work allowed me the joy of devouring these steaming bowls of freshly-caught seafood in a broth steaming with tomatoes, wine, and usually a rich stock.

But this gourmet peasant food is too good to cook only on rare occasion.

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