Whenever I return from the hot and humid Japanese summer and adjust to the windy, cool fall days of San Francisco, I immediately crave a steamy bowl of seafood stew. My favorite is the local San Francisco dish called Cioppino.
Cioppino – Flavorful Seafood Stew
Cioppino is an Italian-American dish that originated in San Francisco. It is traditionally made from the catch of the day, including Dungeness crab, clams, mussels, shrimp, squid, scallops, and fish (read more here). My family and friends enjoy seafood stew as well, so for dinner on cold days, it’s Cioppino or Bouillabaisse (one of my favorites!) There are many Cioppino recipes, but I used one from the famous fish market in Moss Landing – Phil’s Fish Market & Eatery. While I was researching, I found this video – Throwdown with Bobby Flay at Phil’s Fish Market. You guessed it; they competed to see who can make the best Cioppino!
I slightly adapted their Cioppino recipe by reducing the serving size and changing some ingredients. I was afraid of including the whole Dungeness crab (I became allergic to crab in my early 20s…so sad!), so I only included a bit of crab meat. Please don’t get intimidated by the long list of ingredients! The process is pretty simple and worth it in the end. I know you will enjoy this yummy Cioppino seafood stew. I need a big bowl right now… it’s so cold! Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
