Recipes for a Crowd (Slide 21)
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. Wine was always an important component of the dish and red was used as often as white—it’s all about what you prefer. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fishe…View slide
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