Choppino soup is boiled for 2 hours. You need to defrost seafood in advance.
How to cook choppino soup
Sea tongue – 1 fish Small
octopuses – 100 grams
Mussels – 200 grams
Onions – head
Canned tomatoes – 1 can
Dry white wine – 200 milliliters
Olive oil – 30 milliliters
Garlic – 2 cloves
Basil – half a teaspoon
Oregano – half a teaspoon
Laurel leaf – 2 jokes
Parsley – a bunch
Salt – to taste
Black pepper – 3 peas
How to cook choppino soup
1. Defrost seafood in the refrigerator for 3-4 hours.
2. Peel and chop the onion and garlic.
3. Pour olive oil into a saucepan and fry the garlic over medium heat for 5 minutes, then remove the garlic (it will no longer be needed).
4. In the same saucepan, fry the onion over medium heat for 5 minutes.
5. Add canned tomatoes (with juice), oregano, basil, bay leaves, pepper, mix, cook over medium heat for 5 minutes, remove bay leaves.
6. Pour the wine into the saucepan, keep with the lid closed over medium heat for 40 minutes.
7. Wash mussels and octopuses in cool water.
8. Peel the fish from the bones, remove the head, tail, fins, cut into cubes 2 centimeters thick.
9. Put mussels, octopuses, fish into the soup, salt and cook over medium heat until boiling.
10. Remove the pan from the burner, let it brew for 5 minutes.
11. Wash and chop the parsley.
12. To each bowl of choppino soup, add a tablespoon of parsley and a drop of olive oil.
Tasty Facts
– The recipe for ciopino soup originated in America on the shores of San Francisco, when sailors began to prepare it in the 1800s from everything that was in their catch. Since then, according to the recipe, any available seafood and types of fish have been added to the soup.
Cioppino is called Italian-American soup because it was invented by the Genoese, the first Italians to immigrate to America. The name of the dish from the Genoese language means “to chop”.
– If the soup is served with crabs, you need to prepare special cutlery for them – tongs and a two-pronged fork.