Catch of the Day

Ciuppin hails from the Liguria region of Italy, along the northwest coast. You might recognize it’s more famous American derivation, cioppino.

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.

Ciuppin

olive oil
onion, diced
garlic, thinly sliced
carrot, chopped
celery, chopped
white wine
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.

5 thoughts

  1. Mmmm…I love fish stew or ciuppin or cioppino or whatever you want to call it. My first taste of a non-cioppino Italian fish stew along these lines was at an old-school Italo-American place that’s been on Santa Barbara’s main street longer than any of us has been alive. While I’d still go back there and order it to this day, I’m sure yours is light years better.

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  2. I’ve been a bit under the weather this past weekend, and kinda sick of rice porridge and congee.

    What wonders stomach problems do for you. *roll eyes*

    Back to normal eating, and cooking.

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  3. Crazy getting comments to work at WP these days. For some reason, having an old WP account helps, but I can never get my info correct and it kicks me out! And it overrides Gravatar as well. Whew. Anyway, thanks for leading me to this recipe. I’ve always wanted to try a fish stew but haven’t. I do have another paella recipe I want to try that calls for chunks of good fish, though. Decisions, decisions…

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    • Thanks Kelly. There are a few variations on this kind of seafood stew throughout the blog, including a couple made with Belgian beer such as Ommegang Witte — which I feel lends a nice, light note of citrus without being overwhelming.

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