Name: Ciuppin (Fish Soup)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 7 (6 + 1) tablespoons/100 (85 + 15) ml Ligurian extravirgin olive oil; Salt and pepper to taste; 4 to 6 slices stale country-style bread (1 slice per person); 3 tablespoons/22 g minced fresh Italian (flat) parsley; ⅞ cup/200 g canned, peeled tomatoes, with their liquid; 1½ pounds/1.2 kilos assorted pieces of fish, preferably with the skin on and the bones in; 7 cups/1600 ml boiling water; 4 garlic cloves, 1 minced, the others cut in half with the green heart removed; ½ cup/115 ml dry white wine; 1 large carrot, chopped; 1 stalk celery, chopped; 1 medium onion, coarsely chopped

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This famous chunky fish soup is found throughout Liguria but it is unquestionably a specialty of Sestri di Levante. Many men from Sestri sailed on Ligurian ships to faraway places, and a fair number of them wound up in San Francisco, where this soup mutated into the much heartier cioppino. In Sestri, it was made to use leftover ingredients, such as stale bread and random pieces of fish. The name comes from the word sûppin, meaning little soup.