CIOPPINO SEAFOOD STEW

I LEARNED THIS DISH IN THE EARLY 2000'S IN CHICAGO. IT'S ORIGINS ARE FROM ITALIAN IMMIGRANTS IN SAN FRANCISCO IN THE LATE 1800'S.

MINE IS MADE WITH THE CLASSIC RED BROTH, SHRIMP, MUSSLES, CLAMS, BAY SCALLOPS AND THE BEST FRESH FISH I CAN FIND. ALWAYS SERVED WITH A RUSTIC CRUNCH SOURDOUGH.