Cioppino Soup, from United States

Cioppino is an Italian-American fish stew originating from San Francisco, California, despite its broad relation to a variety of fish soups and stews in Italian cuisine. Cioppino was first created in the late 1800s by Italian immigrants who settled at the North Beach neighborhood in San Francisco, who had come empty-handed from Genoa, Italy traditionally prepared with leftovers rather than the fish used today.

It is made from fisherman’s fresh daily catch, usually a combination of clams, shrimp, mussels, scallops, and squid in San Francisco, from the salty-water of the Pacific Ocean. Fresh tomatoes are combined with the seafood in a wine sauce where it is then served with toasted crusted bread dipped into the sauce.