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Cioppino (pronounced chuh-PEE-no) is considered San Francisco's signature dish, and no trip to this West Coast city would be complete without a bowlful. Because of the versatility of the ingredients, there are numerous recipes for it. Cioppino can be prepared with a dozen kinds of fish and shellfish It all depends on the day's catch of your personal choice.

This fish stew first became popular on the docks of San Francisco (now known as Fisherman's wharf) in the 1930s. Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day's catch to the communal stew kettle on the wharf. The origin of the work "cioppino" is something of a mystery, and many historians believe that it is Italian-American for "chip in." It is also believed that the name comes from a Genoese fish stew called cioppin.

You will not believe how easy it is to make this Cioppino. The key to this recipe is experimentation. Be creative with this fish stew: Leave something out, or substitute something new. Serve cioppino with a glass of your favorite wine and hot sourdough bread.

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Check out my San Francisco Cioppino Dinner Menu (with recipes) using this delicious Cioppino recipe.

3/4 cup butter
2 medium onion, chopped
3 cloves garlic, minced
1 bunch fresh parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes, undrained and cup up*
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon dried basil  leaves
1/2 teaspoon dried thyme  leaves
1/2 teaspoon dried oregano leaves
1 1/2 cup dry red or white wine (whichever you prefer)
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds raw extra-large shrimp, peeled and deveined**
1 1/2 pounds bay scallops
1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
1 1/2 cups flaked Dungeness crab meat
Salt and freshly ground pepper to taste

* to easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.

** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.

In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to love, cover, and simmer 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water. NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.

Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold Salted water; let stand 5 minutes.

Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste. Remove from from heat and ladle broth and seafood into large soup bowls and serve.

Makes 8 to 10 servings.