Cioppino

In the 1800s, San Francisco’s Italian fishermen cooked up their leftover catch in a vegetable purée, as they had in Genoa. Over time, Sicilians replaced the Genoese on fishing boats, and cioppino acquired its tomatoes. Today, it’s no longer a poor man’s dish but a sumptuous stew, brimming with shellfish and chunks of fish.

Recipe: Cioppino