You can’t go to San Francisco’s North Beach neighborhood without hearing the story of how cioppino — the region’s famous tomato-based seafood stew — got its name. As legend has it, Italian fishermen there in the late 1800s had a custom of chipping in some of the day’s catch — fish, shrimp, clams, mussels, crab etc. — to a communal stew pot. Say “chip in” with an Italian accent, and you'll see how it might have morphed into "chip-EE-no."
Whether the story is true or not, this stew is delicious and worth recreating. With the recipe below, you can make it in a slow cooker. Fish stock is the best base for this stew, but you can substitute a mixture of clam juice and vegetable broth. You also can use any combination of fish and seafood you like. Add crushed red pepper for some kick, and don’t forget the crusty bread: You’ll want to sop up all that delicious broth.