This weekend is one to go down in history!
My husband is a God sent… he watches our little baby boy every time that I am on the road, which is a fair amount.

To say thank you to him, I used some good old air miles and flew him secretly out to San Francisco.

The story is one to be told, and one I am quite proud to say that I pulled off!

Shaun thought that he was coming to see me in Toronto.  I had it all planned out.  I had a limo pick him up so he didnt have to drive, but instead of arriving at my hotel.  He arrived at the airport to check in and see a flight destination of the beautiful San Francisco.

We spent the first day tasting and sampling the different “cultural” areas of the city (China Town, Little Italy, the Beaches)… ending up at the Fishermans Warf tasting a yummy Ciopinno.  You may be asking, what the heck is “Ciopinno”.
Here is the story behind this yummy dish!!!


It was developed in the late 1800s by Portuguese and Italian fishermen who settled in the North Beach section of San Francisco.[2] Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning “to chop” or “chopped” which described the process of making the stew by chopping up various leftovers of the day’s catch.[1] At least one restaurant in San Francisco, the eponymous Cioppino’s, describes[3] an apocryphal story[2] in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to “chip in” some of their catch to the collective soup pot

I thought I would look up some recipes for any one to try if they are interested.
There are alot of areas this can be cleaned up, which I put a **Star** beside with an alternative more “CLEAN” option. You can also serve this with toasted Ezikiel Buns YUM


  • 3/4 cup butter *coconut oil/butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes *use organic or from a BPA Free can
  • 2 (14.5 ounce) cans chicken broth *use a LOW sodium broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1 1/2 cups white wine
  • 1 1/2 pounds large shrimp – peeled and deveined
  • 1 1/2 pounds bay scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 1/2 cups crabmeat
  • 1 1/2 pounds cod fillets, cubed


  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 12.9g | Cholesterol: 163mg

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