Cioppino

Cioppino, a flavorful fish stew, is closely identified with San Francisco. It’s believed to have been brought to the city by the bay by early Italian fishermen who emigrated there from Genoa. In place of the Mediterranean fish used in the original dish, it uses local favorites like Dungeness crab and rockfish, plus shrimp and mussels. If you can, use whole crab in the shell; the shell adds flavor. The tomato and red wine stock can be made ahead. Remember to add the various fish and shellfis