Cioppino is a popular fish stew that originated in San Francisco. Legend has it that the fishermen would all contribute -- or chip in -- to a large stew with whatever they'd caught that day.
James Slattery, executive chef at Big Fin Seafood Kitchen, says that "because the region is plentiful with Dungeness crab, you will generally find restaurants including Dungeness as the main seafood in their Cioppino." So he includes it in his.
Watch Slattery show you how to prepare the dish in the video below. Then head out to your favorite fishmongers and ask them to chip in to your own stew.