Ciuppin is typically served with a piece of grilled or toasted Italian bread, or pasta. Also, availability of fish on the market determines its contents. You can include shellfish if you like but I find the stew to be tastier without a million ingredients. Sometimes less is truly more.
garlic, thinly sliced
cooked tomato sauce — see recipe in the post below
fish, cut into chunks
salt and pepper, to taste
Italian parsley or marjoram, chopped
Italian bread, toasted or grilled
Heat olive oil in a heavy-bottomed dutch oven. Saute vegetables until softened and light brown, about 10 minutes, stirring frequently.
Add white wine and tomato sauce. Bring to a boil. Add fish [and/or shellfish]. Bring to a boil, then cover and simmer on low heat for roughly 30 minutes.
Check seasoning. Stir in herbs. Ladle atop bread slices in each bowl and serve immediately.
I’ve left out proportions intentionally since I rarely use exact measurements. A good guide is 1 carrot and 2 celery stalks for each medium-sized onion and 4-5 cloves of garlic. Keep in mind that if you’ve made a batch of sugo di pomodoro, there will be garlic in the sauce as well.