seafood and anchovy soup

This soup (the name means 'to chop') was created on the eastern Riviera to make use of the rock fish, squid and other molluscs that no one wanted to buy, cooked with anchovies, onions, garlic, parsley, tomatoes and wine, and served with toast, or thickened with stale bread. Italian fisherman brought it to San Francisco, where it's called cioppino.

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