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 equally famous sourdough bread.

For my version, shrimps & scallops, 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 just-baked sourdough bread by Sara Lapell of Nice Buns Bakery (GF foccacia also available).

$12 (tax-in)
#pescatarian #GF

There’s also organic baby green side salad, and fresh baked pie from the wood ovens at Dufferin Grove Park.

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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.