A San Francisco “seafood” stew with a tomato wine broth, fennel, lentils, and oyster mushrooms.
Short history: Cioppino was actually developed in the late 1800’s in San Francisco by Italian immigrants who lived in North Beach. It comes from when a fishermen would come back emptyhanded and they went around to all the other fisherman and collect whatever is was that they spare for them. Whatever ended up in the pot was what they used for their Cioppino. It eventually became a staple of Italian restaurants in San Francisco. With this recipe from The Vegan Taste, you will receive protein, fiber, vitamins B & C, calcium, phosphorous, zinc, iron, folate, and more!
Reheating Instructions: Bring to a simmer and simmer for 2 minutes.