The beauty about stews is that you can put in just about anything, simmer them for a while, and, voila, instant cultural icon. Take the cioppino for instance; no matter how mouthful it may be to pronounce it, this seafood stew is a mouthful of taste. There are various versions of the cioppino and the recipe for it is usually long, but the process of cooking is straightforward as it can be. It’s the ideal dish for the cold winter season coming to Reno in a few months. As Nami of Just One Cookbook shares:
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