Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

While it is usually claimed that this is a San Francisco invention, it would seem obvious that it is the happy adaptation by a displaced Genovese of a native ciuppin to American ingredients.


  • pounds (1.14 kg) swordfish, skinned and skin reserved, meat cut into 1-inch (2.5-cm) chunks
  • 1 pound (


In a small saucepan, cover the swordfish skin and shrimp shells with water. Bring to a boil. Lower the heat and simmer while the seafood is cooking, to make a broth. When the seafood is done, strain the liquid and reserve 1 cup (250