Cioppino

Cioppino is a fish stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy . (Wikipedia)