(chuh-PEE-noh) – It is a fish stew that is considered San Francisco's signature dish. It is a descendant of the various regional fish soups and stews of Italian cooking The best way to make Cioppino, is as you like it. It can by prepared with as many as a dozen kinds of fish and shellfish. It all depends on what the day's catch is like and wh...
Found on http://whatscookingamerica.net/Glossary/C.htm
Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, musse
Found on http://en.wikipedia.org/wiki/Cioppino
A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato,
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm
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