Ciuppin

From Liguria’s fishing villages, ciuppin is a humble fisherman’s soup whose name nods to chopping the catch into the pot. Mixed white fish and shellfish simmer with tomatoes, white wine, and a simple soffritto, then ladle over toasted bread.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb mixed white fish and shellfishSeafood
• 1 each onion, celery, carrotProduce
• 3 garlic clovesProduce
• 1 1/2 cups ripe tomatoes or passataProduce
• 1/2 cup dry white winePantry
• 4 cups fish stock or waterPantry
• 1/4 cup extra-virgin olive oilPantry
• 1/4 cup parsleyProduce
• for serving toasted breadBakery
• to taste salt and chili flakeSpices

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.