Freshwater Shellfish Stew (Xioppe)

A soup made from freshwater shellfish, mostly cockles, snails, crayfish, and barnacles, simmered to make a hearty, flavorful stock.

Originating from the river valleys closer to the coast, the various species of shellfish were introduced into the mineral springs near Afyon generations ago and thrive there to this day, making it available in that inland city as well. It is usually a food reserved for special occasions, and comes in a few main styles. A curious culinary rule is that if any saltwater seafood is used in it, or any vertebrate fish, then it is no longer considered Xioppe.

(Hatteras style clam chowder, with clear broth)

• Afyon-Style: Using less shellfish, but more herbs and vegetables to flavor the broth. Most of the solids are strained out, and it is most often served in cups and sipped, leading to some jokingly referring to it as “fish tea”.
• Raya-Style: A local variety from Raya, another city in the Littoral, that many do not consider to be Xioppe at all, which simmers the shellfish in a rich vegetable soup base. (Cioppino, Manhattan-Style clam chowder)
• Tyrian-Style: Considered the original style, it uses far more shellfish, and so has many chunks of seafood in it, much more like a stew than a soup.