How long choppino soup to cook?

Choppino soup is boiled for 2 hours. You need to defrost the seafood in advance.

How to make choppino soup

Products

Sole – 1 fish

Small octopuses – 100 grams

Mussels – 200 grams

Onions – head

Canned tomatoes – 1 can

Dry white wine – 200 milliliters

Olive oil – 30 milliliters

Garlic – 2 prongs

Basil – half a teaspoon

Oregano – half a teaspoon

Bay leaf – 2 jokes

Parsley – a bunch

Salt – to taste

Black pepper – 3 peas

How to make choppino soup

1. Thaw seafood in the refrigerator for 3-4 hours.

2. Peel and chop the onion and garlic.

3. Pour olive oil into a saucepan and fry the garlic over medium heat for 5 minutes, then remove the garlic (you will no longer need it).

4. In the same saucepan, fry the onion over medium heat for 5 minutes.

5. Add canned tomatoes (with juice), oregano, basil, bay leaves, pepper, stir, cook over medium heat for 5 minutes, remove bay leaves.

6. Pour wine into a saucepan, keep with the lid closed over medium heat for 40 minutes.

7. Wash mussels and octopuses in cool water.

8. Peel the fish of bones, remove the head, tail, fins, cut into cubes 2 centimeters thick.

9. Put mussels, octopus, fish in the soup, season with salt and cook over medium heat until boiling.

10. Remove the pan from the hotplate, let it brew for 5 minutes.

11. Wash and chop the parsley.

12. Add a tablespoon of parsley and a drop of olive oil to each bowl of choppino soup.

Delicious facts

– The recipe for choppino soup originated in America on the shores of San Francisco, when sailors began to cook it in the 1800s from everything that was in their catch. Since then, according to the recipe, any available seafood and types of fish have been added to the soup.

– Choppino is called Italian-American soup because it was invented by the Genoese, the first Italians to immigrate to America. The name of the dish from the Genoese language means “chop”.

– If the soup is served with crabs, special cutlery must be prepared for them – tongs and a two-pronged fork.

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