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- Ciuppin
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- Ingredients:
3 pounds mixed fish, including eel, gronghi (salt water
eel), star gazer, octopus or squid, calamari, bream, piper
fish, scorpion fish and whatever else your fish market has that looks good
- 1 onion, finely sliced
1/2 a celery rib, minced
1 small bunch parsley, minced
2 cloves garlic, minced
A pinch of oregano
1/4 cup extra virgin olive oil
4 tomatoes, blanched, peeled, seeded and crushed by hand
1 cup dry white wine such as Vermentino or Cinque Terre (it
should not be oaked)
Salt & freshly ground pepper
Slices of toasted Italian bread
A little more minced parsley.
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- Directions:
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- Clean the fish, filet them to bone them and
chop them, keeping heads and tails. In the meantime, sauté
the minced herbs in the oil in a large, preferably earthenware
pot. As soon as the onion has lightly browned stir in the wine
and simmer until it evaporates.
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- Add the tomatoes and simmer covered,
stirring occasionally, for about a half hour.
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- Add the fish, season to taste with salt and
pepper and continue simmering over a very low flame until the
fish falls completely apart, about 2 hours. Should the soup
look like it's drying out, sprinkle in some boiling water
(have a small pot handy on the stove).
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- Put the soup through a food mill and then a
strainer to remove all the bones and scales. Return it to the
fire and heat it through while you are toasting the bread.
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- Line the bowls with the bread, ladle the
ciuppin over it, dust them with the last of the minced
parsley and serve.
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- Serve it in soup bowls, over slices of
toasted bread.
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- That's it!
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