Name: Fish Soup with Garlic and Wine (Ciuppin)
Yield: Serves 6
Cuisine: Italy
Ingredients: 12 small or 6 large slices coarse white bread or baguette; 3 lb (1.5 kg) assorted fish (such as coley, red mullet, mackerel, cod, hake); 1 carrot, scraped and chopped; 2 cloves garlic, peeled and chopped; ½ wine glass best-quality olive oil; 1 onion, peeled and chopped; 1 handful parsley, chopped; 4 canned tomatoes, de-seeded and chopped; 1 stick celery, chopped; salt and pepper; 1 glass dry white wine; ½ dried red chilli pepper (optional); 2½ pints (1.5 litres) boiling water

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is a combination of various kinds of fish blended into a creamy soup with vegetables, a hint of garlic and wine. It makes a wonderfully satisfying soup, with a layer of coarse toasted bread lining each plate. If you like, you can allow it to cool and thicken, then use it as a sauce to dress pasta. It is a very traditional recipe from Liguria and an excellent way of using cheap fish that you might not bother buying for anything else.