Ciuppin means â€œto chopâ€ and this is the process of making the stew. In the past, Italian fishermen in the San Francisco area prepared this dish using the leftovers of the days catch. It was what they ate when they were out in the sea. It made perfect sense; it is a warm and hearty meal that makes do with what was available.
3/4 cup butter 2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp
1 1/2 pounds bay scallops
18 small clams
1 1/2 cups crab meat
1 1/2 pounds cod fillets, cubed
Salt and pepper
Wash shrimp and devein, then clean the clams and mussels; remove the beards.
In a large stockpot, melt the butter over low heat. SautÃ© the garlic, onions and parsley until they caramelize. Add the tomatoes and stir-fry them for 3 minutes. Make sure to break them into chunks. Next, pour in the chicken broth. Mix in the bay leaves, thyme, oregano, basil, water and wine. Cover and let it simmer for 30 minutes or until the water boils.
Add the clams, mussels, scallops, shrimp, crab meat and fish. Cook for 5-7 minutes or until the soup boils. Once the clams open, season with salt and pepper.
Serve the soup warm with bread.
Photo Courtesy Of: Maggie Hoffman