Cioppino

Cioppino is a mixed fish soup that is cooked in California, especially in San Francisco Bay. It was probably initially conceived by Genoese fishermen who immigrated to the United States and the word that gave its name to the recipe is supposed to derive from ciuppin, which in Ligurian dialect can mean soup or the gesture of cutting food leftovers into small pieces. The fish protagonists of the cioppino are therefore the most common fish of the bay: crabs, cod, shrimps ... It happens, to many Italians on holiday in California, to meet restaurants with posters announcing the preparation of the best Italian cioppino and to wonder what kind of dish it is, since in Italy it is little known. The cioppino, in some steps, can resemble a classic fish soup. If you have never prepared it, you can follow my recipe.

Ingredients

Shrimp 200 g

Mussels 200 g

Clams 200 g

Cod 400 g

Tomato pulp 400 g

Shallot 2

Onion 1

White wine

2 glasses Olive Oil

Salt

Pepper

Garlic

Chili pepper 1

Preparation

Start with a sauté prepared with thinly chopped shallot and onion and olive oil. Add the tomato pulp and aromas of your choice (chili pepper, garlic, herbs...). Cook for 10 minutes. Add the cod, cleaned and cut into pieces, and the prawns. Cook for about 20 minutes, adding the white wine when the sauce thickens too much. Season with salt and pepper. Add the mussels and clams in a pot, adding only a little oil and a clove of garlic.  Then add them to the pan with the tomato and cook another 10 minutes, then serve hot.

Tip

The ingredients used are very variable, being a dish to be made with the catch of the day.