I discovered cioppino when I moved to the US, but it is very similar to bouillabaisse. Cioppino is a great way to enjoy seafood and the best part is the sourdough bread for dipping into the tomatoey broth from its San Francisco roots.  The stew is easy, satisfying, and versatile to make with any kind of seafood.  I make it year-round for just 2 or a group of 20.


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