By Ann Marie Bezayiff

Chop a little of this, a little of that, and mix with leftovers from the sea catch of the day. Add to cooked tomatoes in wine sauce and you have Cioppino, a tomato based stew seasoned with basil, parsley and other Italian seasonings. Serve with sourdough, French bread, polenta or rice. It's a great meal to serve when the family gathers for Christmas Eve or any festive time of the year.

This traditional Italian-American dish originated in the North Beach area of San Francisco in the late 1800s. After the influx of gold seekers during the California God Rush, Italian born fishermen quickly settled in this area. Many arrived from sea ports on the West coast of Italy, mostly from Genoa and the Ligurian coastal areas.

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Source: http://baltimorepostexaminer.com/