Cioppino Soup

This seafood soup also doubles as a meal. It originated in San Francisco and has an Italian-American heritage. It historically is made with fish that can be had locally, like shrimp, crap, mussels and squid. We are making ours with fresh tilapia, mahi, tuna and shrimp, it is then combined with fresh tomatoes and a wine sauce. If you tipped the container and finished off the broth, we won’t tell.