They say the name “Ciuppin” is a word in the dialect of the great port city of Genoa describing the local fish stew. Originally, it was made on boats while out at sea and later became a staple in fine Italian restaurants.
¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 pints of TJ’s Fish or Shrimp Stock
2 bay leaves
1 Tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds TJ’s large shrimp, peeled & deveined
1 ½ pounds TJ’s sea scallops
18 littleneck clams
18 mussels
1 ½ cups lump crabmeat
1 ½ pounds fish (swordfish, halibut, snapper, cod, for example), cubed
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 pints of TJ’s Fish or Shrimp Stock
2 bay leaves
1 Tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds TJ’s large shrimp, peeled & deveined
1 ½ pounds TJ’s sea scallops
18 littleneck clams
18 mussels
1 ½ cups lump crabmeat
1 ½ pounds fish (swordfish, halibut, snapper, cod, for example), cubed
Over medium-low heat, melt butter in a large stockpot. Add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot, (break them into chunks as you add them). Add stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Remove the bay leaves. Stir in shrimp, scallops, clams, mussels and crabmeat. Stir in fish. Bring to a boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open. Ladle Cioppino into bowls and serve with warm, crusty bread. Serves 6-8.