Skip to content

Cioppino and Grilled Bread

June 17, 2013
Be transported.

A seafood stew to transport you.

Cioppino is an Italian-American fish stew, first devised more than a century ago around Fisherman’s Wharf in San Francisco, where immigrant crews at the end of the day would “chip in” (hence, cioppino) seafood from the day’s catch to make a communal stew. We are thrilled to be offering our own version of this hearty dish on our new menu at Michael’s Santa Monica. The broth is swimming with the beautiful bounty of the sea—the freshest fish, mussels, and clams from our top purveyors. Rouille, a delicious savory sauce made from breadcrumbs, saffron, olive oil, garlic, and chile, flavors this beautiful, warming dish. We serve it with grilled bread, its smokey and crisp surface paying perfect complements to the classic seafood stew. Come in and try it for a delightful lunch or dinner!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: