Ciuppin
Ciuppin is a traditional Italian soup, originating from the region of Liguria. It is often referred to as the Italian version of bouillabaisse, a similar fish soup from France.
History[edit | edit source]
The name "Ciuppin" comes from the Genoese dialect, meaning "to chop" or "chopped", which describes the method of preparation of the soup. It was traditionally made by fishermen using the leftover or unsold fish from the day's catch.
Preparation[edit | edit source]
The preparation of Ciuppin involves the use of various types of fish and shellfish, which are chopped and cooked together. The fish is typically simmered in a broth made from tomatoes, wine, and herbs. The soup is often served with toasted bread, which is sometimes rubbed with garlic and soaked in the soup.
Variations[edit | edit source]
There are many variations of Ciuppin, depending on the types of fish used and the specific region of Italy. Some versions may include other ingredients such as potatoes, onions, or saffron.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
