Cioppino (san francisco version of zuppa di pesce)
Meat soups
This is an adaptation from a huge encyclopedic cookbook titled "FISH". My copy has vanished and I've been unable to track down another. I believe it was published in the 1980s. <br /> <br />It is fine to vary the types of seafood, but to make it a legitimate "Cioppino", you must include at least one fin fish, one crustacean and one mollusk.
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