Genovese fish soup – Ciuppin – a rare but delicious dish
Ciuppin (shoo-pin) is a fish broth typical of Liguria, much appreciated and widespread in the Genoa area.
The ciuppin has to be brothy and the suggestion is to eat it with some slices of toasted country bread. The original ciuppin recipe differs from this one only in the fact that different type of fish are used together, so feel free to add whatever you like if you want this fish stew more consistent.
Originally part of the cookbook of the poor cuisine, Ciuppin has now become a very rare and above all delicious fish dish.
Ingredients – serves 4 to 6
- 1.5 kg of mixed fish like bream, mullet, red snapper
- 12 fresh shrimp, cleaned
- 12 fresh scallop, cleaned
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 1 clove of garlic
- 1 cup of dry white wine
- 1 small can of tomatoes
- 3 – 4 tablespoons of extra virgin olive oil
- 1 sprig of fresh parsley
- Sea salt to taste
- 2 slices of rustic- style bread per person for serving
- Finely slice all the vegetables and brown them in the oil in a large saucepan for abut 4 minutes over a medium to high heat.
- Add the wine and allow the alcohol to evaporate.
- Add the tomatoes and salt then cook at a simmer on medium to low heat for 10 minutes.
- Add the 1.5 liters of water and slowly bring it all to a boil for 15 minutes.
- Meanwhile, clean the fish but keep them whole.
- Gradually add the fish to the pot starting with the firmer fish first.
- Cover and bring back to a boil and cook for another 20 minutes.
- Remove the fish from the broth. Separate the meat from the bones and add the bones back to the broth. Set the fish meat to one side.
- Remove the broth from the heat and pass it through either a vegetable mill or fine mesh sieve to create a broth. Discard the rest.
- Add the shrimp and scallops to the broth along with the fish meat you set aside and chopped parsley.
- Bring a boil and cook for 5 minutes until the shrimp and scallop are cooked.
- Serve with 2 slices of bread.