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Food Flavour DNA
Nutritional Values
300kcal
35gProtein
20gCarbs
6gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
🦐 Shellfish
🐟 Fish
Also served in
Cioppino
How to order / say it
Say it
Cioppino — [choh-PEE-noh]
Order
I'll have the cioppino, please.
Say locally
A seafood stew in a tomato-based broth, packed with various shellfish.
Why try it?
A dish that showcases the maritime heritage of Seattle, cioppino ties together the diverse seafood produce of the region in one versatile and warming dish.
How it tastes
Rich and savory, the tomato broth absorbs briny sweetness from a mix of shells and seafood, providing a taste sensation of the ocean infused with herbs and spices.
Origin & History — first documented: 1920
Cioppino was originally developed in San Francisco by Italian immigrants in the late 19th century. It gained popularity in Seattle in the 20th century, adapted to use the local seafood varieties.
Recipe
Ingredients
- 🦐 100 g clams
- 🦐 100 g mussels
- 🦐 100 g shrimp
- 🥕 200 g tomato
- 🥣 500 ml fish stock
- 🧄 15 g garlic
- 🧄 100 g onion
Method
- 1 Sauté onions and garlic until fragrant.
- 2 Add tomatoes and simmer to create a thick sauce.
- 3 Pour in fish stock and bring to a boil.
- 4 Add seafood and simmer until shells open and shrimp is cooked.
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