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n. pl. ciop·pi·nos
A stew made of several kinds of fish and shellfish, tomatoes, and wine.

[Italian, perhaps variant of northwest Italian ciuppin.]


(Cookery) an Italian rich fish stew


(tʃəˈpi noʊ)

a stew of fish, shellfish, tomatoes, wine, and seasonings.
[1915–20; Amer.; appar. < dial. Italian]
References in periodicals archive ?
Offering vistas of a narrow urban inlet, The Ritz-Carlton's flagship restaurant preps platters of raw shellfish and fish, along with heartier favorites like a thick cioppino and a colossal ribeye, accompanied by whimsical bar creations.
But what we see happening with these sea lions and domoic acid has a direct bearing on the cioppino you order at Fisherman's Wharf.
In February 2015, husband-and-wife Jack and Bonnie Ferrara opened Cioppino House in a space east of Dari Market.
Another spectacular seafood option is the Seafood Cioppino and is made with Gulf shrimp, crabmeat, scallops, house-made smoked paprika pasta (one of the best pastas I have ever eaten), all in a Riesling broth.
html) cioppino , a seafood stew that can have has many as seven fishes in one bowl.
With its San Francisco Cioppino, Gulf Coast Shrimp & Scallops and Outer Banks Calamari, Market Street Grill beckons otherwise landlocked diners to savor its oceanic fare.
Among the options: butternut-squash bisque, prime rib, Northwest cioppino, seared duck, and vegetable gratin.
Entrees include pork flatiron, under the brick chicken, chicken cordon bleu, stuffed chicken Parmesan, seafood cioppino, pasta carbonara, fish & chips, seafood risotto, stuffed salmon, baked haddock Elizabeth, lazy lasagna and New York sirloin.
Simmered with herbs, fish bones produce gelatinous broth that's perfect for chowders, paella, bouillabaisse, gumbo, pasta, cioppino, and sopa de mariscos.
Matt and I suddenly found ourselves eating chowder or cioppino, some curry or another, butterbean soup, or hoppin' John almost every night--dishes that seemed conceived for no other purpose than for me to take the pot through its paces.
It's not just interesting new dishes--and there are plenty--like black bean tamale verde, seafood cioppino, vegetable panang curry, truffle parmesan mac & cheese, pumpkin squash ravioli, and palak paneer.
Throughout the two-level restaurant and lounge, diners can savor a full range of traditional and original cicheti from Polpette di Carne (meatballs sauteed in a slow-cooked, homemade tomato sauce) to a Gamberi Grassi in Garlic Butter Saor (spicy fat prawns); and signature main dishes including a Pappardelle Ragu (handmade pasta, fresh pappardelle pasta served al dente with slow-braised lamb shoulder ragout), or a fresh cuippin stew simmered in a savory seafood Cioppino stew, in a space that caters to all the senses.