旧金山冷知识：意式海鲜杂烩

意式海鲜杂烩 Cioppino 算是渔人码头最能体现意大利移民元素的一道菜，这道菜是由当初在这定居的意大利渔民发明的，现在成了渔人码头的标志性菜肴。

图片来源：

顾名思义，这道菜里面基本各种海鲜都有，鱼、虾、蟹、各种贝壳，然后烩在茄汁风味的意式汤底里面。

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.

意式海鲜杂烩是一道以西红柿为主要材料的海鲜炖菜。19世纪晚期，在旧金山北海滩定居的意大利渔民发明了这道菜。他们用当天捕捞剩下的海鲜做了这道菜，通常有螃蟹、虾、蛤蜊和鱼，然后加入洋葱、大蒜和西红柿，再加入香草，之后用橄榄油和葡萄酒烹饪。最初，人们在船上、海上或家里做这道菜，但随着码头周围意大利餐厅的兴起，意式海鲜杂烩成为当地餐馆颇受欢迎的一道菜。