Recent content by cheftobe

It is fantastic, we served this for Bastille day, when I worked for french chefs. It is heavy though, so we served it as a appetizer

That is the "high end" or "up scale" version, Cioppino historically, is a poor mans fish soup. My understanding is that it derives from San Fransisco from italians (some say Portugese) who migrated to there The not so well used whatever fish scraps they had/were given. There are so many...