Ciuppin (Ciuppin)
Overview
Ciuppin is a Ligurian fish soup from the coast around Genoa. Small bony rockfish and other leftover fish from the catch, such as scorpion fish, gurnard and conger eel, are cooked with onion, celery, carrot, garlic and parsley in olive oil, then simmered with white wine, tomatoes and water. Traditionally the soup is then passed through a sieve or food mill, so that it becomes a smooth, thick, orange-red cream full of the flavour of the fish. It is served poured over slices of toasted bread rubbed with garlic, and sometimes with pieces of whole fish added.
History
Ciuppin was first a fishermen's dish of Sestri Levante and the Riviera di Levante, made on the boats or at home from the fish that were too small or bony to sell. Its name comes from the Ligurian word for chopped up. Italian immigrants from Liguria are said to have taken it to San Francisco in the nineteenth century, where it became cioppino, a famous American seafood stew.
Main ingredients
Mixed rockfish, tomatoes, white wine, onion, garlic, olive oil. The soup is built on fish and tomato broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Italy
Recipe
Method
- 110 min
Fry the onion, celery, carrot, garlic and parsley in the olive oil for 10 minutes.
- 25 min
Add the fish and cook for 5 minutes, then pour in the wine and let it evaporate.
- 340 min
Add the tomatoes and 1.5 l water and simmer for 40 minutes.
- 4
Pass everything through a food mill and season.
- 5
Serve hot over the toasted garlic bread.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
