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Mar 19, 2011 03:25 PM

What is this Italian dish called?

There is a very common Italian soup dish with different types of seafood, tomato sauce, and spaghetti. Does anyone the name of this dish?

Something like the one in the photo.

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  1. zuppa di pesce

    i believe that there are countless variations, but here is mario's recipe in the style of the amalfi coast.

    1. In Tuscany there's caciucco and on the Adriatic coast, brodetto.

      15 Replies
      1. re: bropaul

        here is a brodetto recipe.
        and cacciucco:

        bropaul, what distinguishes the brodetto from zuppa di pesce from cacciucco?

        1. re: alkapal

          Thanks for all your replies! I remember there is an American English (not Italian) name for the dish, and it's the name that I'm looking for.

          1. re: ericdunn

            I believe you are referring to "cioppino." Basically a fish soup/stew that originally comes from San Francisco.

            1. re: toboggan3

              ...created by Italian fisherman there at the wharves..... (or so the story goes).

              the fish or other seafood were the "un-favored or unfashionable" ones that the fisherman couldn't sell. so, for themselves., they used the fish and made a seafood soup like from the motherland.

              as it became more famous as a signature san fran dish, i suspect the seafood components were upgraded. ;-).

              your thread made me recall how much i love seafood stews, so i'm making it today -- probably with some rockfish, shrimp, scallops & mussels. i may make some pappardelle to serve it over. (i like it with bigger noodles than spaghetti).

              1. re: alkapal

                alkapal, I'm glad to refresh your love of seafood stew. Please share your recipe and finished product (photo) with us.

                Any other Italian seafood soup source would also be welcome to share with us.

              2. re: toboggan3


                No, that's still not it. This is Italian. There is an English name for it. It just escaped my mind.

                  1. re: ericdunn

                    Bouillabaisse or gumbo perhaps?? Both are French in origin.

                    1. re: Cheese Boy

                      gumbo is french? i thought gumbo was cajun (in lousiana, from the migration of the "acadians" -- thus "cajun"). did the french use okra in france?

                      1. re: alkapal

                        Alkapal, my fault ... I overstated that fact. Gumbo has its origins from French, German, Spanish, and I believe West African cultures. I stressed French only because I always equate the use of a roux with classical French cooking. The addition of okra is clearly a West African influence.

                        1. re: Cheese Boy

                          In West Africa the word gumbo means okra.

                          1. re: Cheese Boy

                            it would be interesting to look at the use of a flour-fat mixture in different cuisines -- not just "classical french." for example, my southern (not new orleans) mom always made her sausage gravy with a roux -- and i do too -- sprinkling flour onto the sauteed crumbled sausage and its rendered fat, cooking for a bit, then adding water, milk or other liquid.

                            i wonder if native americans used a corn meal and fat combo, plus liquid. surely!
                            maybe we should start a thread on different cultures and their "gravies, rouxs, and the like"? that could be instructive.

                      2. re: ericdunn

                        Actually cioppino is what it's called in America, ciuppin in Liguria. But the few times I've had it in Liguria it didn’t look like the picture. Rather, it was a purée of fish and tomato put through a food mill.

                        The difference between brodetto and cacciucco is largely geographic. Brodetto is from the Adriatic and every town has its variation, but always made with Adriatic fish. Cacciucco is from Livorno, on the other coast, and is made with Tyrrhenian fish. Neither normally contains spaghetti, or any pasta, but both exist in infinite variations, but it's my impression that cacciucco is usually heavier and spicier. But Adriatic fish is more highly prized, so it stands to reason it would have a more delicate vehicle.

                        In that the soup is Italian, the etymologies suggested for ciuppin strike me as spurious back formations.

                        1. re: mbfant

                          ok, there it is, folks. hey maureen. thanks for helping out!

                  2. re: alkapal

                    Off the top of my head, not much, with the exception of tomato. Caciucco usually has it, brodetto not necessarily. Lidia Bastianich's current PBS series has at least one brodetto in it.

                1. Where I come from (Northern California) we'd call that Cioppino. An American name for it? Italian Seafood stew. It's all I got.

                  14 Replies
                  1. re: mamachef

                    yep, we're pretty much out of names....

                      1. re: Philly Ray

                        ah, yes, but the OP was looking for an American name for it.

                        so...FRUITS OF THE SEA. found right next to CHICKEN OF THE SEA. ;-).

                        (pollo di mare?)

                        1. re: alkapal

                          I always believed the story about the name "cioppino" having been derived from the fisherman asking their comrades to "chip-in" to the stew that was being prepared at the end of the day as SF lore would have it.

                          1. re: junescook

                            i've heard the "chip in" thing, too. i wonder if cioppino has some italian meaning? italian speakers, please....anyone?

                            ah, just turn to wiki:

                            """The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the days catch.[1] At least one restaurant in San Francisco, the eponymous Cioppino's, describes[3] an apocryphal story[2] in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to "chip in" some of their catch to the collective soup pot."""""

                            dang...every time i come back to this thread, i'm craving this more and more.....

                            1. re: alkapal

                              Nothing in my Italian dictionary even comes close . . . as for the stories from Wiki, I'll invoke the Italian adage . . .
                              "Se non e' vero, e' ben trovato"
                              (If it's not true, it's a good story)

                              1. re: bropaul

                                are you saying "ciuppin" is not a word in ligurian dialect?

                                i looked up "chopped" on "word hippo" and got "tritato," but i'm sure that there are other root verbs for cut, chop, etc.

                                1. re: alkapal

                                  Ligurian, nah. Sounds like Ital-glish to me. Like when we used to park 'u car'.

                                    1. re: alkapal

                                      Sorry Alka, that u is pronounced 'oo' and not 'you'. It's dialect for 'il' which is the masculine 'the' in Italian.

                                      1. re: pdxgastro


                                        can i still use the cute cat picture, though?

                          2. re: alkapal

                            Is that tuna? Or chicken? : )
                            Ok, browsing through "Recipes of Old SF", I just found one, but it's probably not what you're looking for -
                            "Old-Stove Fisherman's Stew." Old-stoves is a nickname pinned on Italian ladies of a certain generation - Rose Pistola, now the namesake of a well-known restaurant, is one of the most famous ladies of the old stove.