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Cioppino soup: what Italian immigrants brought to California

The "cioppino", despite the name may suggest the opposite, is not a typical Italian recipe but it is a fisherman stew cooked with tomatoes and wine, originally from the San Francisco bay. The area is in fact known for the great Italian-American Community. The origin of the recipe is however Italian, in fact was invented at the end of 1800 by Italian fishermen families who had emigrated to California and made famous by Giuseppe Bazzuro thanks to his restaurant. The name derives from "ciuppin" which is the Ligurian fish soup and the preparation includes the use of leftovers from the catch of the day. There are endless variations that use different types of fish so go to the fish shop and the fish that inspires you the most!


(for 4 servings)

2 pounds cod fillets diced

15 mussels cleaned and debearded

15 clams

4 scallops

6 large shrims peeled and deveined

1 cup crabmeat

3 cups of tomato sauce

1 onion

1 cup white wine

chili to taste

2 laurel leaves

1 parsley tuft

salt and pepper to taste

4 tablespoons extra virgin olive oil

4 slices of toasted bread

1 clove of garlic


Finely chop the onions and garlic and fry everything with extra virgin olive oil. Add the wine and the tomato sauce, the bay leaf, red pepper and salt. Cook for 10 minutes and then add the fish and prawns. Cook for 10 minutes.

In a separate saucepan (with lid) cook and let the mussels, clams and scallops open with oil, a clove of garlic, a little parsley.

After cooking fish and prawns, add the mussels and clams and serve hot, accompanied by croutons.


Considering the original spirit of the dish, other ingredients can be added, depending on how much the sea, such as crabs, squid, tuna, sea bream etc ...

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