something old, something borrowed, and something new
The name Cioppino may have been derived from an Italian word. But this seafood stew has its origins in San Francisco, California. It was created by San Francisco’s Italian immigrant fishermen in the late 1800s, who chipped in the odds and ends of the day’s catch to make a communal stew. Cioppino is a stew of fish and shellfish, cooked usually with tomatoes, wine, spices and fresh herbs.
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This is the perfect summer dinner. Savory salmon, sweet summer corn and spicy poblano peppers are cooked in a creamy sauce seasoned with Mexican chili powder and paprika. It is then finished off with sweet genovese basil for that freshness.
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There’s bouillabaisse, there’s cioppino and then there is maasor bilaahi tenga. I love bouillabaisse; and cioppino is one of my favorite things to make when I entertain my friends. But maasor bilaahi tenga has my soul and my soul reveals my ethnicity. I believe it is an ethnic trait of every Assamese alive and roaming on this planet ‒ to hold or uphold maasor bilaahi tenga close to one’s heart. Three divergent cultures: French, Italian American, and Assamese; one familiar ground ‒ cooking fish or seafood in a tomato enriched broth. Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille, France. Cioppino is also a fish stew originating in San Francisco, California. Masor bilaahi tenga is a gastronomic delight of Assam, a state in the north-eastern part of India. When I say maasor bilaahi tenga, the name literally enumerates all the ingredients in this simple stew. Maas means fish in Assamese, bilaahi means tomatoes, tenga connotes to the tangy flavor that comes from the acidity of the tomatoes.
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