Fish Soups
Considering Italy's many thousands of miles of coastline, lakes, and waterways it's no surprise that Italians should enjoy fish very much, and be enthusiastic consumers of all sorts of fish soups.
Sardine Brodetto - Brodetto di Sardoni
Brodetto is the traditional fish stew of the Riviera Romagnola, and it is usually made form a mixture of fish -- whatever the fishermen were unable to sell. This is a single-fish variation for sardine season.
Brodetto is the traditional fish stew of the Riviera Romagnola, and it is usually made form a mixture of fish -- whatever the fishermen were unable to sell. This is a single-fish variation for sardine season.
Adriatic Fishermen's Brodetto - Brodetto dei Pescatori dell'Adriatico
Brodetto is the traditional fish stew of Riviera Romagnola, what the fishing families would prepare from the fish they were unable to sell -- fish that were small or bony, and didn't have much market value. But they are tasty, and while the women prepared it at home, the men cooked it on the boats.
Brodetto is the traditional fish stew of Riviera Romagnola, what the fishing families would prepare from the fish they were unable to sell -- fish that were small or bony, and didn't have much market value. But they are tasty, and while the women prepared it at home, the men cooked it on the boats.
Cesentatico's Brodetto - Il Brodetto di Cesenatico
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. In particular, Cesenatici use eels and star gazers.
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. In particular, Cesenatici use eels and star gazers.
Brudet, the Brodetto of Bellaria-Igea Marina
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich.
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich.
Mussel or Clam soup with Tomato Sauce -- Zuppa di Cozze o Vongole al Pomodoro
Mussel or Clam soup with Tomato Sauce, Zuppa di Cozze o Vongole al Pomodoro: Classic simplicity and tasty too. This recipe will work well as a first course, served with slices of toasted bread to mop up the drippings, or as a pasta sauce. Or, you could serve it with a light salad.
Mussel or Clam soup with Tomato Sauce, Zuppa di Cozze o Vongole al Pomodoro: Classic simplicity and tasty too. This recipe will work well as a first course, served with slices of toasted bread to mop up the drippings, or as a pasta sauce. Or, you could serve it with a light salad.
Cacciucco Viareggio Style -- Cacciucco alla Viareggina
Cacciucco Viareggio Style, or Cacciucco alla Viareggina: Cacciucco is a fish stew made from whatever the fishmonger has left over (or he fails to sell), and consequently requires a number of kinds of fish to succeed. It's also one of the classic poor people's dishes, the maritime equivalent of true peasant food, and like many of the peasant dishes made inland (ribollita comes to mind), it's so good that now everyone enjoys it regardless of social status.
Cacciucco Viareggio Style, or Cacciucco alla Viareggina: Cacciucco is a fish stew made from whatever the fishmonger has left over (or he fails to sell), and consequently requires a number of kinds of fish to succeed. It's also one of the classic poor people's dishes, the maritime equivalent of true peasant food, and like many of the peasant dishes made inland (ribollita comes to mind), it's so good that now everyone enjoys it regardless of social status.
Ciuppin di Gallinella
As an alternative mixed fish ciuppin, you might use a gallinella di mare, which is a tub fish or tub gurnard -- a larger, tasty relative of the piper. In this case the fish shouldn't be pureed, but rather served chopped in its broth. The preparation time is about an hour.
As an alternative mixed fish ciuppin, you might use a gallinella di mare, which is a tub fish or tub gurnard -- a larger, tasty relative of the piper. In this case the fish shouldn't be pureed, but rather served chopped in its broth. The preparation time is about an hour.
Ciuppin II
Ciuppin is the Ligurian progenitor of the Bay Area's Chippino. Here's a recipe that cooks slowly and will be perfect in winter.
Ciuppin is the Ligurian progenitor of the Bay Area's Chippino. Here's a recipe that cooks slowly and will be perfect in winter.
Ciuppin
A while back I got a note from a Bay Area food writer, who wondered what information I could give her on cioppino, the local fish stew. Though the name did sound Italian, I had never heard of it. Nor was it mentioned in any of my cookbooks, so I explored the web, where I found lots of recipes and variations, and a general consensus that the recipe is San Franciscan. However, in discussing cioppino on the Rec.Foods.Cooking newsgroup Michael Edelman said, "Yes, cioppino *is* Italian...
A while back I got a note from a Bay Area food writer, who wondered what information I could give her on cioppino, the local fish stew. Though the name did sound Italian, I had never heard of it. Nor was it mentioned in any of my cookbooks, so I explored the web, where I found lots of recipes and variations, and a general consensus that the recipe is San Franciscan. However, in discussing cioppino on the Rec.Foods.Cooking newsgroup Michael Edelman said, "Yes, cioppino *is* Italian...
Buridda
This is a traditional Ligurian fish stew, and which will go nicely with Cinque Terre, a white wine eked from the terraces around the towns on the Ligurian coast. To serve six you'll need:
This is a traditional Ligurian fish stew, and which will go nicely with Cinque Terre, a white wine eked from the terraces around the towns on the Ligurian coast. To serve six you'll need:
Cacciucco alla Livornese
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that's fresh and inexpensive. It should have a healthy jolt of red pepper, and will sell you on fish if you don't like fish already.
Risotto with Porcini Mushrooms, Risotto ai Funghi Porcini
This is wonderful, especially in the fall when the mushrooms are freshly dried.
This is wonderful, especially in the fall when the mushrooms are freshly dried.
Fregula with Clams: Fregula con le Arselle
The Sardinian equivalent of clam chowder!
The Sardinian equivalent of clam chowder!
Noodles, Chickpeas and Baccalà: Lasgane, Ceci e Baccalà
A Puglian soup in which chickpeas gain flavor from soaking with baccalà.
A Puglian soup in which chickpeas gain flavor from soaking with baccalà.