Date: January 7, 2010

The history and origin of cioppino generally points to mid-1800’s San Francisco, where immigrant Italian and Portuguese fishermen would put together this rustic stew on their boats using their fresh catch that day. Cioppino made its way into local restaurants in the early part of the last century as a versatile specialty featuring all combinations of fresh fish, shellfish, crustaceans, and in particular, the plentiful Dungeness crab from the San Francisco Bay.

Cioppino is, arguably, The Fish Market’s signature dish, made in the true San Francisco style. Served in a rugged bowl with handles, each portion is cooked to order, with the focus on timing and attention. Into a bubbling sauté pan of our zesty tomato and wine sauce, we add cockles, clams, mussels, scallops, shrimp, squid, fin fish and of course, a cluster of Dungeness crab. It is topped with a sprinkle of parsley and Romano cheese and a side of crusty sourdough garlic bread.

Enjoy The Fish Market’s “famous” cioppino with a tossed green salad and glass of Zinfandel for a classic taste of the seafaring days of early San Francisco.