Cioppino, a simple shellfish and fish stew, is thought to have been brought to San Francisco in the early twentieth century by the Italians. Its name comes from the word in the Genoese dialect cioppin ...

Add in littlenecks and sauté over medium heat, add in crab pieces and Cioppino broth. Cover and steam until littlenecks begin to open. Add in mussels, lobster meat, and monkfish. Stir ...

When owner Juan Salazar and his family took over the restaurant in the early aughts, preserving the original recipe ...