ciuppin soup recipe
Photo Credit: Barilla®

Ciuppin Fish Soup


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ciuppin soup recipe

Ciuppin Fish Soup

Course: Soup
Keyword: barilla, soup
Author: Barilla®


  • 2 pounds fish
  • 1 onion
  • 1 stalk celery
  • 1 sprig parsley
  • 1 clove of garlic
  • 1 pinch oregano
  • 1 carrot
  • Extra virgin olive oil
  • White wine
  • Salt and pepper
  • 2 tomatoes


  • Finely chop all the ingredients and then sauté them in oil, except for the tomatoes.
  • When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up.
  • Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded.
  • Cook the sauce over medium heat for at least 20 minutes stirring frequently with a wooden spoon.
  • Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware.
  • Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish.
  • The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
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