Ciuppin

The name is similar, but this is not cioppino, the well-known San Francisco fish stew, although the appellation of the latter is most likely derived from this Ligurian fish soup. Ciuppin is a fish purée, much like the soupe de poisson served just across the border in Nice. This recipe can be used to make a true ciuppin, a thick soup that needs only toasted bread to make it complete, or to make a stock for use as a base for cooking other fish soups (see