Cioppino Soup

 Savory Seafood Comes In Fort Worth Restaurant Cioppino Soup Bowl

It's probably the fresh seafood that makes cioppino soup a Fort Worth Restaurant favorite.  Landing the 29th spot on Dallas Observer's 100 Favorite Dishes, Chef Point Café's version is a bowl of simmering goodness.  Chef Nwaeze's own cioppino (pronounced chop-EE-no) soup consists of calamari, clams, salmon, scallops, shrimp, vegetables and seasonings cooked in tomato fish broth and white wine.  Gracing the pages of Fort Worth Magazine and even getting a nod from a Paula Deen publication, this soup is worth all the fuss and then some.

While the actual origin of this thick stew may have come from Italy, it was updated and gained popularity in the U.S.  Cioppino soup has a rich history going back as early as the mid to late 1800s in California.  In San Francisco, native Portuguese and Italian fisherman created this hot sensation.  When the men got done working each day, they would each pitch in a bit of their catch to make this fisherman's stew, so there was no set recipe.  Soup folklore has it that some sailors left behind their ship to go to the Sierras in search of gold.  Italian immigrant, Giuseppe Bazzuro, found their abandoned ship and refashioned it into a restaurant where he served a specialty soup made of whatever seafood he had close at hand.

The ingredients of cioppino soup play a vital role in its famous reputation.  Fish is the number one item in this soup since this is a fisherman's stew.  The fish can be any saltwater catch.  The next item is shellfish.  Clams, mussels and scallops work nicely, just like they do in the soup at the Chef Point Café, a Fort Worth restaurant.  Next comes miscellaneous seafood like octopus, squid or shrimp.  Typical vegetables in cioppino soup can vary but may include combinations of carrots, potatoes, tomatoes, green peppers, celery or leeks.

The actual soup is a tomato-based fish broth.  Special herbs and seasonings add an extra dimension of flavor.  Wine comes next. Everything is better with wine so why not soup too?   At Chef Point Café, white wine is added to the recipe.  Cooking the seafood and vegetables in this mixture provides the authentic taste this soup is known for.  This Fort Worth restaurant really makes a name for itself and it's sought after cioppino soup.

Leave your heart in San Francisco and sip cioppino soup in a Fort Worth restaurant.  Perfect for lunch or dinner, diners can enjoy this fisherman's favorite with a salad, appetizer or sandwich.  Seafood and soup fans alike will adore this old world favorite with a Texas twist.  And don't worry about pronouncing it right, just point to cioppino soup on Chef Point Café's menu and that will do the trick.

 

 

 

 

 

 

 

Chefs special recipe for Italian fish soup. Blend of mussels, scallops, salmon, clams, calamari, shrimp, & vegetables cooked in a blend of our finest tomato fish broth and white wine. Perfect for lunch or dinner. Served daily on the soup and salad menu.