Cioppino

[Ruby]

Whenever I'm in San Francisco, I enjoy this delicious fish stew. I hardly ever see this dish offered in New York and would appreciate any suggestions. I understand this fish stew is related to various regional Italian fish soups and stews and Cioppino was introduced by Italian fishermen in the North Beach section of San Francisco. I've also had the dish in other parts of California but it just isn't as popular here.

[Steve Plotnicki]

Ruby-Pray tell. What is the difference between a Cioppino and a Zuppa di Pesce which is available at both Neopolitan and Sicilian restaurants in all five boroughs? They even serve it in New Jersey! Occassionaly, you see a Tuscan restaurant serve a Cacciucco, a spicyish fish stew from Livorno. Campagna used to serve it (they might still do) and Coco Pazzo too. But Cioppino is something I've only runup against in Ca.

[Ruby]

Ruby-Pray tell. What is the difference between a Cioppino and a Zuppa di Pesce which is available at both Neopolitan and Sicilian restaurants in all five boroughs? They even serve it in New Jersey! Occassionaly, you see a Tuscan restaurant serve a Cacciucco, a spicyish fish stew from Livorno. Campagna used to serve it (they might still do) and Coco Pazzo too. But Cioppino is something I've only runup against in Ca.

From what I understand, Cioppino was developed in San Francisco by Italian fisherman who prepared what they had while on their fishing boats so they must have used local fish and seasoning. Zuppa di Pesce seems more to me like a generic name for fish stew from various Italian regions. To my palate, the taste and flavor in a Cioppino tastes much differently than what each New York/New Jersey restaurant serves as 'their version' of Zuppa di Pesce.

Here's a good link I found that also has a Cioppino recipe:

http://www.premiersystems.com/recipes/cioppino.html

So can anyone recommend a restaurant? Thanks  

[jaybee]

I can recommend an alternative to a restaurant.  Tadisch's Grill makes a wonderful cioppino.  I never leave SF without having some.  Several years ago I asked for the recpe and the waiter handed me a brochure that offered jars of their cioppino sauce.  I keep at least six quarts of the stuff on hand. Follow the recipe for ingredients and you'll have a great version at home.  After a while, you can improvise on the basic recipe.  I found that adding clam juice or fresh clam liquor and/or some shrimp stock instead of water to cut the sauce adds a great flavor.  Make some sourdough garlic toast, add a crisp white wine...yum

[Sandra Levine]

London Lennie's on Woodhaven Boulevard in Rego Park, Queens

[Steve Plotnicki]

Ruby-Here is a link to Mario Batali's recipe for Zuppa di Pesce. Aside from the use of carrots in Cioppino, and jalapenos instead of red pepper flakes, as well as using different fish (but you can fix that,) I am trying to figure out how it is different from the Zuppa? Am I missing something?

Zuppa di Pesce

[Ruby]

Ruby-Here is a link to Mario Batali's recipe for Zuppa di Pesce. Aside from the use of carrots in Cioppino, and jalapenos instead of red pepper flakes, as well as using different fish I am trying to figure out how it is different from the Zuppa? Am I missing something?

Zuppa di Pesce

To me, Cioppino tastes different but in your post you seem to have listed the differences yourself. Also, perhaps everything tastes better when I'm on vacation in San Francisco and other Californian cities  

[Sandra Levine]

Ruby, I agree with you that cioppino tastes different from zuppe di pesce.  A few years ago, a friend served me cioppino that had that special taste and, responding to prodding, admitted that she had used Trader Joe's bottled cioppino sauce.  I didn't read the ingredients.  Could it be that the secret is using a pre-made sauce?  Scandalous!

[Ruby]

Ruby, I agree with you that cioppino tastes different from zuppe di pesce.  A few years ago, a friend served me cioppino that had that special taste and, responding to prodding, admitted that she had used Trader Joe's bottled cioppino sauce.  I didn't read the ingredients.  Could it be that the secret is using a pre-made sauce?  Scandalous!

Sandra, that's so funny.

My friends in San Francisco swear by Trader Joe's. Is there one anywhere in the New York area? Thanks.

[Wilfrid]

I just noticed a recipe for Cioppino in the March edition of Groumet.  I don't know if it's a good one, as I'm not familiar with the dish.