130 - Cioppino

Whenever I feel a little homesick, I try and fix things gastronomically and bring a little bit of home to wherever I am. In this case, I decided to import a bit of San Francisco to Spain, making a cioppino. It's a fisherman's stew created by Italian immigrants in San Francsico's North Beach (of which Fisherman's Wharf is a part) in the late 19th century. Originally involving leftovers from the day's catch, it usually consists of a spicy thin tomato broth (if it looks like a sauce instead of a broth, there's too much tomato), with various vegetables, fish, and seafood (most commonly mussels, clams, and/or dungeness crab).

It's good... and I ate it with baked potatoes in the background.