Posted By Mary Freeland on February 24, 2010

Fish may have once been the protein du jour for the season of lent, but with the discovery of it’s benefits to the body as well as the pallet, it is fast becoming a staple on many tables. This week’s cooking lesson does not find it’s origins in Tuscany. It is actually the original San Francisco treat. Italian immigrants to the bay area developed this hearty dish while at sea. The word ciuppin, often used in the port city of Genoa Italy, translates as “chopped” which is the method used to incorporate the bounty of the sea found in this meal.

San Francisco lore has it that at the end of a day’s fishing, men would gather at the dock and call out ciuppin. Which with a heavy accent sounded much like “Chip in”. The gathering would bring the catch of the day to a collective soup pot. It would then be be cooked up into satisfying meal shared with camaraderie and, of course, sourdough bread. Bursting with Italian influence, this dish is best served hot with a story on the side.

Ingredients
• 6 tablespoons olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine
• 5 cups fish stock
• 1 (16-ounce) can diced tomatoes, drained
• 1 bay leaf
• 4 sprigs fresh thyme leaves
• Coarse salt and freshly ground black pepper
• 1 1/2 pounds bass fillets, cut into 2-inch squares
• 16 large shrimp, shelled and deveined
• 32 littleneck clams
• 24 mussels, scrubbed and de-bearded
• 1/4 cup coarsely chopped fresh parsley leaves
• 3 tablespoons chopped fresh tarragon leaves
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In a large stock pot or dutch oven at medium heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes. Pour in wine cooking until reduced by half.

To this reduction add the fish stock, drained tomatoes, bay and thyme. Season with salt and pepper to taste. Bring to a boil and cook until it begins to thicken, stirring on occasion for 10 to 15 minutes.

While this mixture cooks, heat 2 tablespoons of oil on high in separate pan. With salt and pepper the bass on both sides. Cook in the oil until browned on both sides. This cut of fish cooks rather quickly in only 2 minutes per side. Remove bass to rest on a plate. In the pan used for the bass add 2 more tbsp of oil. Salt and pepper the shrimp and saute until just golden, approximately 1 minute on each side.
Place on the plate along side the bass. To the large pot containing the stock add all seafood, including the shrimp and bass. Continue to cook for 3-5 minutes until the mussels and clams open. DISCARD any that do not open! Stir in chopped tarragon and parsley. Season with additional salt, pepper and hot sauce to taste. Garnish with shaved parmesan cheese and serve with warm sourdough or Italian bread.

Complete the feeling of a sea side meal with the sounds of flowing water and stones remenicient of the Northern California coastline with our rock fountain.

Categories: Italian Recipes, Kitchen, Uncategorized
Tags: Italian Recipes, mediterranean, tuscan, Tuscany