This year, without having to worry about the New York Giants getting in their way, the 49ers have become the NFC champions. On Feb. 4 they’ll face off against the Baltimore Ravens in New Orleans, and if you’re not lucky to be at the game, you’re probably going to be celebrating at home with lots of good food and drinks.
If you want to serve up a San Francisco specialty, this cioppino recipe is a great one to try. A fisherman’s seafood specialty, the stew made its name in the 1800's in the northern part of San Francisco, where Italian and Portuguese settlers called home. The dish is loosely labeled “seafood” stew, because it was made from whatever was brought in from the sea that day. This recipe calls for a white fish, clams, mussels, and shrimps, but feel free to swap in some of your other seafood favorites. If you’re feeling ambitious, making two or three batches of the stock wouldn’t be a bad idea either, because you could always keep some frozen on hand to have ready for whatever catch of the day you bring home from the store.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce