Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of cioppino, the famous Italian-American seafood stew that came from that neighborhood. One of his favorite spots to enjoy the dish is Nick's Lighthouse.
Frequently asked questions
What is cioppino?
Cioppino is a tomato-based stew that was created in the late 1800s by Italian-American fishermen who fished off the North Beach of San Francisco. They used whatever seafood was leftover from the day’s catch; it was often shrimp, crab, clams, and fish. The seafood is cooked in olive oil with onions, herbs, garlic, and tomatoes.
What do you serve with cioppino?
A big slice of sourdough bread — buttered and toasted — is the traditional accompaniment and a nod to another iconic San Francisco food. However, cioppino can also be served over pasta, rice, or mashed potatoes. Any number of veggie sides would be tasty here, from a simple salad to roasted asparagus or crispy baked zucchini.
Notes from the Food & Wine Test Kitchen
Cioppino is typically made from a variety of seafood depending on what's freshest; Flay's version of the recipe uses generous portions of fresh shrimp, littleneck clams, and snapper.Use canned tomatoes in the stew, or if you have fresh tomatoes in season, they are a great addition to the dish.
Suggested pairing
A vibrant Italian white with a citrus character, such as one from Sardinia.
