Ciuppin

Serves 4 · 25 min prep · 45 min cook

Ingredients

• 2 lb mixed white fish and shellfish
• 1 each onion, celery, carrot
• 3 garlic cloves
• 1 1/2 cups ripe tomatoes or passata
• 1/2 cup dry white wine
• 4 cups fish stock or water
• 1/4 cup extra-virgin olive oil
• 1/4 cup parsley
• for serving toasted bread
• to taste salt and chili flake

Instructions

1. 1Sauté soffritto in oil; add garlic.
2. 2Add tomatoes, then wine; reduce.
3. 3Add stock and firmer fish first, delicate pieces later.
4. 4Simmer until the soup is concentrated; mash some fish into the broth for body (ciuppin style).
5. 5Serve over toasted bread with parsley.