CIOPPINO - 1 - San Francisco's seafood soup
CIOPPINO - 12 - Cioppino is San Francisco's answer to bouillabaisse and,
FISHERMAN'S WHARF CIOPPINO SAUCE - A sauce for cioppino or other fish soups or stews
"Chip in"........ "Chip in"....... was a call heard on the World Famous Fisherman's Wharf in it's early heyday before World War II. This was a call for San Francisco's mainly Italian immigrant fisherman coming home with their catch of Pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. Anything would do. A few clams or mussels. some red snapper, a crab or two, octopus, shrimp, some scallops, some halibut or flounder.....anything to add to the fragrant stew that would soon be served to the "Club" of San Francisco fisherman who would talk about the days catch and dunk San Francisco Sour Dough bread into the rich broth. Eventually the "broken" English cries of "chip in" turned into "chip-in-O". Hence the name "Cioppino". This is a rich seafood stew with not much care as to how it was assembled. This consisted of throwing the days catch into a big pot and pouring a tomato sauce into the pot with the shellfish and chunks of what fish was available. Let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was. This is truly the "Soul" food of the San Francisco waterfront and probably one of San Francisco's favorite dishes. Make some for your family and friends! Remember to serve with plenty of napkins and maybe even a bib and a plastic tablecloth.
21 DIFFERENT WAYS TO MAKE IT AND ENJOY IT!
like that famous Provencal seafood soup, is made with a variety of the freshest fish possible.
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