This time of year I always enjoy trying out new seafood dishes. I haave been hearing a lot about Cioppino, which is a fish stew that originated in San Fransisco. The good thing about this stew is that you can use the base and add whatever seafood you enjoy. I recommend a thicker cut of fish rather than a fish that is thin and fragile. I ended up using shrimp, scallops, and halibut, but next time I make it I’ll probably use all shrimp since it’s my favorite. The base is also versatile enough that you could use chicken stock instead of fish stock and add chicken to the stew. The sky is the limit! Have fun experimenting!
Cioppino (Seafood Stew)
