舊金山冷知識：意式海鮮雜燴

意式海鮮雜燴 Cioppino 算是漁人碼頭最能體現意大利移民元素的一道菜，這道菜是由當初在這定居的意大利漁民發明的，現在成了漁人碼頭的標誌性菜餚。

圖片來源：

顧名思義，這道菜裏面基本各種海鮮都有，魚、蝦、蟹、各種貝殼，然後燴在茄汁風味的意式湯底裏面。

Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was crab, shrimp, clams and fish, which were then combined with onions, garlic and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.

意式海鮮雜燴是一道以西紅柿爲主要材料的海鮮燉菜。19世紀晚期，在舊金山北海灘定居的意大利漁民發明了這道菜。他們用當天捕撈剩下的海鮮做了這道菜，通常有螃蟹、蝦、蛤蜊和魚，然後加入洋蔥、大蒜和西紅柿，再加入香草，之後用橄欖油和葡萄酒烹飪。最初，人們在船上、海上或家裏做這道菜，但隨着碼頭周圍意大利餐廳的興起，意式海鮮雜燴成爲當地餐館頗受歡迎的一道菜。