Ah, cioppino.
It's pronounced cha-pee-no, and this Italian stew is often a letdown composed of overcooked leftover seafood. At Trattoria on Pearl, chef Daniel Cofrades composes a broth of crushed tomato with layers of flavor incorporating garlic, herbs, and a wealth of saffron. It's the ideal medium to gently simmer super-fresh octopus, mussels, clams, squid, shrimp, salmon and scallops. Read more.....


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