Every country around the Mediterranean has some kind of big fisherman’s stew incorporating all the odds & ends of the day’s catch – Bouillabaisse (France), Zuppa di Pesce (Italy), Caldeirada (Portugal), Psarosoupa (Greece), etc. “Ciuppin” (meaning “to chop” or “chopped” in the Ligurian dialect), is a traditional seafood soup of Genoa, and a version of it became tremendously popular in San Francisco in the 1800’s. It’s now a classic SF staple, served with that city’s famous sourdough bread.

For my version, shrimps & squid, clams & mussels join chunks of tender fish in a bright, chunky tomato broth with plenty of garlic, wine and basil. Served with fat, grilled, buttered wedges of T.O.’s best sourdough bread by Grant McPherson’s Prairie Boy Bread. Fresh gluten-free herb focaccia by Nice Buns Bakery also available.

$12 +HST
#pescatarian #GF + #vegan option available

There’s also organic baby green side salad, and fresh baked pie from the wood ovens at Dufferin Grove Park.
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7pm TABLE TALK: Horace Spence
Horace will be talking about ways the food sector can help support at-risk youth through mentorship and skills development programs like Kitchen Master.
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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.