The Cioppino is a typical fish stew, created during the XIX century by Italian immigrants located in San Francisco. Locals prepare Cioppino with clams, crabs, shrimps, scallops, squid, mussel and other autochthonous fishes, and it's often combined with fresh tomatoes in a wine sauce.
You can taste the Cioppino in all seafood restaurants in San Francisco. Make sure you try this dish with some bread, dipped into the sauce, to enjoy all its delicious flavors.
Cioppino was originally developed in the late 1800s by Italian immigrants who established in North Beach, many from the port city of Genoa. When a fisherman came back empty-handed, they would walk around with a pot to the other fishermen asking them to share whatever they could. Whatever ended up in the bowl became their Cioppino.