Definitions for cioppinotʃəˈpi noʊ
This page provides all possible meanings and translations of the word cioppino
Random House Webster's College Dictionary
a stew of fish, shellfish, tomatoes, wine, and seasonings.
Origin of cioppino:
1915–20; Amer.; appar. < dial. It
a shellfish stew
Origin: from Ligurian ciuppin
Cioppino is a fish stew originating in San Francisco. 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 the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette. The dish is comparable to cacciucco and brodetto from Italy, as well as other fish dishes from the Mediterranean region such as bouillabaisse, burrida, and bourride of the French Provence, subsequent de peix from Catalan speaking regions of coastal Spain.
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