Cioppino, which is pronounced "cho-pea-no," means "fish stew with an Italian flair." It is San Francisco's version of the French dish bouillabaisse.
It is a dish that has been around since the late 1800s, when Portuguese and Italian fishermen who moved in the North Beach region of the city
Cooked in a tomato foundation with wine and spices and chopped fish (whatever was abundant, but nearly frequently crab),
cioppino most likely draws its name from the traditional fish stew of the Liguria area of Italy, which is where many fisherman from the time of the Gold Rush originated.
The Sotto Mare in North Beach, Scoma's on Fisherman's Wharf, and Anchor Oyster Bar in the Castro District are all great places to get a bowl that will stick with you forever.
The fact that you chose the "lazy man's" cioppino is not a reason to feel guilty; it just indicates that you are not going to spend half of the dinner breaking corn.
In the late 1800s, Portuguese and Italian fishermen who moved in the North Beach portion of the city brought their catch-of-the-day stew back to land, and restaurants in the area began to serve it. This is the beginning of the American cuisine that has been around since that time.