cioppino

(redirected from cioppinos)

ciop·pi·no

 (chə-pē′nō)
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.]

cioppino

(tʃəˈpiːnəʊ)
n
(Cookery) an Italian rich fish stew

ciop•pi•no

(tʃəˈpi noʊ)

n.
a stew of fish, shellfish, tomatoes, wine, and seasonings.
[1915–20; Amer.; appar. < dial. Italian]
References in periodicals archive ?
For both of them and for anyone else who pines for this favored melange of seafood in a tomato-flavored broth, here are a few local restaurants serving cioppinos worth consideration:
Last year around this time, reader Richard Genovese of Toluca Lake wanted to know where to find cioppino.
Description: In addition to fresh fish, the cioppino here possesses Dungeness crab, shrimp, calamari, mussels and clams.
Description: This cioppino, titled Pacific seafood stew, offers sauteed Dungeness crab, calamari, mussels and several fish in a tomato-fennel broth.
Mussels appear in cameo roles in cioppinos, pastas and sandwiches, but at Rose Pistola, they star, pure and simple, on a searing-hot plancha or iron skillet.
Featured are Marinated Olives, Shaved Artichoke With Fava Beans and Parmesan, Shaved Raw Mushrooms, Endive and Parmesan and Asparagus Carpaccio along with Skillet-Roasted Mussels, Cioppino, Roasted Fish in a Salt Crust, Stuffed Focaccia, and Goat Cheese and Roasted Pepper Pizza.
According to reader Richard Genovese of Toluca Lake, good cioppinos like those he enjoyed at the former Hungry Tiger restaurant (a defunct seafood chain) are no longer easy to find.
Cioppino, a large bowl of seafood in a tomato-flavored broth, was, of course, popularized in San Francisco.
Description: Made fresh daily with a fish-bone and tomato broth, cioppino here is flavored with garlic and basil and contains a fish and shellfish mix of salmon, sturgeon, mahi-mahi, yellowtail, Dungeness crab, shrimp, Manila clams, black mussels and squid.
Description: Called zuppa alla pescatore, this version of cioppino is made with a saffron broth and has a sprinkling of angel hair in the huge bowl that contains a lobster claw, mussels, clams, shrimp, scallops and changing fish.
Description: It's called Pacific seafood stew rather than cioppino here, but it's a melange of sauteed Dungeness crab, calamari, mussels and several fish in a tomato-fennel broth, and is served in a large bowl.