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.
Ingredients
2½pounds (1.14kg) swordfish, skinned and skin reserved, meat cut into 1-inch (2.5-cm) chunks
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 1cup (250