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Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty-handed, he would walk around with a pot for the other fishermen to chip in whatever they could. This became his "cioppino".
Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. [1] Some preparations may be slow-cooked, [2] while others are cooked in a relatively short amount of time (9–10 minutes). [3] It has also been described as a stew, [2] or as similar in texture to a stew. [1] [3]
Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin Sopa de peixe - Portuguese fish soup, usually made using a tomato base.
Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink ...
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
Cioppino (San Francisco version of an Italian fish stew) [2] Cotriade (from Brittany) Fish head curry [3] [4] Ghalieh mahi ; Haemul jeongol ; Halászlé (Hungarian paprika-based river fish soup) Kokotxas (a traditional Basque fish stew) Maeuntang (spicy Korean soup) Meen Kuḻambu (traditional Tamil Kuzhambu stew, made with fish)
Old Fisherman's Grotto is a restaurant in Fisherman's Wharf, Monterey, California. Old Fisherman's Grotto was opened in 1950 by restaurateur Sabu Shake, Sr. The restaurant serves seafood, steaks and Italian cuisine. Their Monterey Style Clam Chowder was named best clam chowder in Monterey 15 years in a row.
Cioppino is an Italian-American seafood stew invented in San Francisco. [38] [39] It often features crab, shrimp, clams and firm-fleshed fish cooked with herbs in olive oil and wine, with onions, garlic, tomatoes and sometimes other vegetables. [39] It was said to be created by immigrants in San Francisco from Genoa in the late 1800s.