The History of Cioppino
- Posted by 3 Sons Italian
- On October 29, 2019
If you like seafood and are looking for a hearty stew to warm you up this fall, we’d like to introduce you to our Cioppino. This traditional seafood stew is made with white fish, mussels, shrimp and clams in a stewed tomato garlic lemon basil sauce. It can be served with or without pasta, but either way, it’s simply delicious!
The History of Cioppino
As with so many delicious Italian foods, Cioppino has an interesting history that developed from making the most of what you had on hand.
As one story explains, the genesis of the fish stew came from Italian immigrants who lived and fished off the San Francisco coast in the late 1800s. If a fisherman didn’t catch anything that day, he would take a pot around to other fishermen, who would toss in any seafood they could spare. The mixture of fish, clams, mussels, shrimp, etc. would become the stew for the night. The tasty staple eventually become popular in Italian restaurants around the San Francisco area and then spread across the country from there.
Today, Cioppino is generally made from cooking seafood in a broth and is often served in a crab shell. The name is believed to come from cioppino, a classic Italian soup from Liguria, a region in Italy, that uses less tomato in the broth. Some versions include wine in the broth.
The earliest printed mention of the soup being called Cioppino in the United States may be that of a recipe in the 1906 “The Refugee’s Cookbook.” The cookbook was designed to serve as a fundraiser for the victims of the 1906 earthquake and fire in San Francisco that left were displaced after 80% of the city was destroyed.
We encourage you to stop by 3 Sons Italian in Arvada to taste true Italian cuisine. In addition to our regular menu, we offer rotating specials, as well as live entertainment and fundraisers for the community.
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3 Sons Italian Restaurant & Bar
14805 West 64th Ave., Arvada