After the indulgence of the holidays, it’s time to lighten things up. Consider it a New Year’s reset—a comforting shift from rich, meat-heavy feasts to steaming bowls of nourishing soups and stews. Meat can certainly stay in the mix, but the clean, bright flavors of seafood offer a refreshing change of pace. And for that, look no further than cioppino.
Cioppino is a classic San Francisco seafood stew that dates back to the 1800s, when Italian and Portuguese fishermen would chop up the leftovers from their daily catch to create a hearty, tomato-based soup. Its name comes from the Italian word ciuppin, meaning “to chop.” While white wine is traditionally used to enrich the broth, this version calls for red wine, lending the stew deeper flavor and softer acidity.
