Cioppino is an Italian-American fish stew. The dish is said to have been invented by Italian immigrants from Genoa in San Francisco in the late 19th century.

Based on popular Italian and French seafood stews, cioppino was traditionally made with the catch of the day. This includes white fish and shellfish like mussels, clams and shrimp simmered with white (or red) wine, garlic and tomatoes. Shellfish are left unshelled for extra flavor.

Restaurants catering to tourists on Fisherman's Wharf in San Francisco often serve cioppino with a bib.