| This wonderful American fish stew hails from California, originally made by Italian-American (and some say Portuguese) fisherman along San Franciscos coast. In any case, Cioppino means fish stew in Genoese dialect. As with most fishermen stews, the ingredients arent cast in stone--but rather a result of the days cast. Its hard to beat James Beards version in his New Fish Cookery, though you can certainly cut back on--or substitute for--the extravagance of seafood he recommends and still have a feast. Serve hot as a meal to 6-8, heavy on the red wine and garlic bread.
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