What is cioppino seafood?
Cioppino seafood is the Italian-American fish goulash for the first time prepared at the end of the 19th century by fishermen of immigrants who settled in the San Francisco Bay area. The catch of the day, usually crab, shrimp, clams, muscles and solid white fish, are cooked with onion, garlic, tomatoes and wine. Moafood Cioppino is traditionally served with roasted sour bread. Like many types of seafood soups in the Mediterranean, the taste profile of the bowl reflects the native types of seafood locally available. In the case of cioppino seafood, the sweet, finely flavored crab dungeness is characterized. However, what defines Cioppino is the freshness and diversity of seafood that are found in the pot. This is not a food usually made of remnants or frozen seafood.
Preparation of Seafood Cioppino will include a trip to the local fish market and choose a number of the freshest seafood available. No specific seafood forbidden, although solid white fish can bring the best resultky. If the crab is not available, it can be omitted or a lobster can be used as a replacement. Sea fruits are traditionally served in a shell after cooking in tomato broth with onions, garlic, olive oil, herbs and wine. For comfort, food can be served with seafood removed from the shell.
The term "cioppino" is said to come from the Italian word ciuppin , which in the Genoa dialect relates to any type of fish stew or seafood soup. Italian liguria immigrants probably brought Italian immigrants from the Ligurium region. "Cioppino" could develop as an idiom in the work language of commercial fishermen in San Francisco, who were largely of the Nichital or Portuguese line.
A more fanciful story suggests that this term is derived from the call of dockside to the "chip" to a common pot of everyday catch. Challengehas become a "chip-in-o" due to native accents of fishermen. Over time, Cioppino became a standard name for a bowl.
Although the name "Cioppino" can be the product of American culture, the food itself is derived from the culinary tradition common to the Mediterranean Basin. Creating fish soups and small steamed steamed in naval societies is widespread. Recipes change to match the environment. San Francisco Seafood Cioppino is the result of a diverse population, cultural culinary traditions and the integration of local resources.