Paisana Kim-wonderful famiglia traditions...

Cioppino is close to my Italian heart…

Follow along as my cousins, the ‘Famiglia Cutino’ share their Italian inspired California lifestyle with Huckleberry Hill Adventure followers. 


Kim fully embraces Italian living and the coastal lifestyle with her wonderful husband Bart and two beautiful children, Bella and Tony. Along with beloved parents Bert and Bella, the Cutino Clan enjoys making memories together. They keep Italian American traditions alive for future generations. Wholeheartedly, they embrace cooking with the highest quality ingredients including local produce, San Marzano tomatoes and Monterey County Wines.


Cioppino is close to my Italian heart! When Nonna Frances Davi-Cardinalli made soup we all were happy. When I was at college, at UCSC, I would get up early, and eat Nonna’s fish soup. Can you believe it? That was my favorite breakfast. My Sicilian roots were strong, even away at college.  I should go back on my cioppino diet! Back then I had energy to study, mountain biking, karate lessons and even charmed Eric. Must be a lucky soup for me.


Anyway, here is a brief history of Cioppino:

The word ‘cioppino’ is said to be from the origin ‘suppin’ of Genoise origin meaning ‘little soup’. The Genoese dialect was used frequently in San Francisco, California.

This dish originated with the Italian immigrants of San Francisco who often had crab meat or other fish available in the SF markets.


By chopping up the various leftovers of the days catch from their fish markets a delicious stew is made. Although the roots of this dish come from Italy, it became popular in California due to the Gold Rush.


Enjoy the ‘Italian Influenced…California Lifestyle’!

I would love to hear about your cioppino memories or learn of your method for making ‘fish soup’. Please share via the contact page! Huckleberry Hugs, Maxine and Famiglia


Bart and Kim have fresh Monterey Bay fish, so delicious. Yummy!

So blessed that we live on the plentiful Pacific Coast.


-Kimmy Cutino’s Rock Cod Cioppino Recipe-



Large stock pot and a hand mincer


5 cans of quality San Marzano Tomatoes

5-6 sweet onions

Lots of garlic (to taste)

1 tsp cumin

1/2 cup of butter

1/2 olive oil

2 cans of beer

1 bottle of white wine

2 bottles of clam juice

Fresh basil

Fresh parsley

2-3 lbs. rock cod OR any seafood you would like


Garlic Cheese Bread :

Minced garlic




To begin- this is a dish that you must go by taste. Some of the ingredients are approximations. You can always add more if you want more of that taste. The slower you cook it and caramelize the onions, the better it is.

Chop your onions. They do not need to be perfect because they will be puréed later. Put onions & olive oil in a large stock pot. On low heat, cook until caramelized and a golden brown. The slower the better.

Add chopped garlic(1/2 cup), cumin & butter. Cook on low at the bottom of the pot for an additional 5-10 minutes.

Add a whole bottle of white wine and let it slowly simmer for 20 minutes

Add 4-5 cans of tomatoes, basil, parsley  & clam juice. Let this boil for 20 minutes or so.

Then hand purée inside the pot.

Add beer. If you have extra white wine you can add more of that too.

Let this boil for 20 minutes.  Taste and adjust flavors if needed. If it is not sweet enough ADD sugar. You won’t need too much.

Slowly drop the fish in. It cooks quickly. Check every 2-3 minutes. Turn it off.


Do not over stir or over cook the fish. If you stir too much the fish will break up.

Garnish with fresh chopped parsley. Serve with a garlic cheese bread and ENJOY!


Follow along as the ‘Famiglia Cutino’ shares the Italian inspired California lifestyle with Huckleberry Hill Adventure readers. Paisana Kim, looks forward to sharing in your huckleberry dreams in iconic Pebble Beach.

Kim eSign (1)