At 6:50 is the best line yet by Chef Pierre “ for those that don’t drink wine… (PAUSE) God bless you. Should really try, it’s good”. Chef Pierre is a outstanding teacher and brings a great sense of humor to cooking. Love it. Keep it up Chef!!!
Chef Jean, The story regarding the name "Ciopino" that I got from some of the fishermen on the wharves of San Francisco was that the fishermen in the late 1800s would take whatever hadn't sold by the emd of the day, and make a large communal pot of seafood stew, which they called chip in stew. When the Italian immigrants arrived, they didn't understand the American idiom of "chip in", amd thought that THAT was the actual name of the stew. Besides "creating" the name, they also brought their wonderful Roma tomatoes to the dish, thus starting us on the culinary road to the dish we know, today. Thanks so much for all of the absolutely amazing and wonderful videos!
My favorite dish and I'm born & raised in San Francisco. In the SF version we always use only one white fish like cod, but add clams and of course Dungeness crab! Then it must be served with the traditional San Francisco style sourdough french bread!!! 👍🦀🥖
I just read about an unrelated fish soup/ broth from Liguria in an article, January 2024, from the “ Pasta Project” food blog. They talk about a fish stew from the region called “ Ciuppin”. Even my spell correct thinks this is a stand in for Cioppino
Ohhh I burst out laughing at him then! God his passion is so infectious, Jean-Pierre is so much fun and cooking should be fun. I'm drooling watching this...... Great tip on the Moules btw, if you weren't already aware! I love Moules served with fresh bread and a glass of your favourite white wine!
Yeah, I’ve seen him double dip on occasion but I will admit I do too and my wife goes crazy on me about it. I always say, “it’s still cooking , no germs to worry about. Besides Jean’s mouth is cleaner than a dogs. Okay perhaps that is not a good standard for comparison. Ah, I worked in kitchens, there’s more to worry about than a double dipped spoon. Try the seafood special on Sunday. There’s a reason it’s special…
It’s 1.30am here in New Zealand…. But I now set my alarm on a Monday and Thursday so I can enjoy this truly wonderful gentleman 💕 Thank you Chef JP for yet another stunning dish and for making it feel achievable by your “AMAZING “ tutoring God Bless 💕
This is the best cooking school with the most accomplished chef at its helm. It's also one of the most entertaining channels anywhere... chef Jean Pierre is a treasure. I love his reaction to the people who don't drink and that his food will last 17 years in the freezer. I also get a kick when he's putting in ingredients without measuring and telling us to make sure we measure carefully... this is not just a cooking channel, it's entertainment at its best. We should all nominate chef Jean Pierre for TH-cam personality of the year.
That’s awesome that JP is reaching you all in New Zealand. He is a great guy. Worked with him years ago. Keep tuning in because he will never run out of fabulous recipes!
@@jmoodaachefjoe6368 Wow, I would have loved to worked with him - seriously you learn so much faster if you are having fun! Ok I know that a busy kitchen is not exactly a fun place to be - it's hot, it's hectic, it's dangerous, tempers get frayed, you are constantly under pressure and then after all of that you have the fun of clearing up! Whenever I have a good meal, and it doesn't have to be spectacular, I always leave a good tip for the Waiting Staff and ask them to pass my compliments to the Chefs! I've actually had a few Chef de Cuisine come out of the kitchen to thank me!! 🤯I do like eating in the top expensive restaurants, but my favourites are the small family owned restaurants - especially the Italian ones!
I have to chuckle, when he says that first time viewers will think he is nuts, no way chef is a funny humble chef who uses humour to teach. He does an amazing job and is not worried about us watchers see him make mistakes. Thanks for all the videos chef and crew!!
"italian, french...wherever they come from" .....always loved whatever chef Jean said about food. Bcos the important thing is what makes you happy and delicious. It make me feel good about my own cooking😊
My wife is not a fan of seafood, so I rarely get to eat it at home. I showed her the image from this video and she said 'wow make that and I will definitely eat it...' Nice.
Hahahaha. I do the cooking for the last 40 years. My Bride is as finicky as an eight year old. I cook separately for her and I end up halving most recipes and plan on eating left overs.
Chef Jean-Pierre, I can't understand why you don't have your own cooking show on television! In my opinion, you are 200% better than the majority of "cooks" who have shows on there now. Believe me, most people know the difference between just a "cook" and a true "chef" like yourself.
I was a chemist before I became a priest, so I really appreciate the way you explain the science behind everything you do. I love the way you cook without measuring too much, cuz that's the way I cook too--from the heart, but with reason. You are my favorite chef by far.
Hey Chef! I've been watching your videos for two years...and have made many, MANY wonderful dinners for my family based on your recipes. I am a professional musician and a teacher, and sometimes I think creating amazing food is like creating amazing music...you've got to have the right ingredients, the correct process, and a lot of skill. I really love your contribution to the online world of culinary arts and I love your style of teaching and presenting. I appreciate and respect your experience, your skill, your energy and enthusiasm, and your beautiful approach to preparing the stuff of life...the beautiful flavours that we eat :) You are a gift of positivity and creativity and joy! Thank you!
I think of cioppino as a communal dish where you invite friends and family and everyone brings an ingredient. We have a restaurant here that uses a Thai soup base. It’s good but different. I believe this dish originated in the fish market in San Francisco. They would use whatever fish was fresh that day off of the boat. Thank you for featuring this dish!
My dad is 20 % Sicilian /southern Italy 🇮🇹 his ancestors came from Sicily to New Orleans. They make similar a creole style gumbo with a red sauce. We also know how to make Louisiana Gumbo with a rue. I know both recipes by heart ♥️ , this looks marvelous very close the “Di Trapani Style Creole Gumbo”my fathers family name Di Trapani. I’m a mixture …I’m mostly Scottish / European but I have 20 percent Italian like my dad some Sweden, wales and Irish ☘️
I so love this guy! Not only does he bring us great recipes and cooking skills, but he makes us laugh throughout his videos - and - laughter, my friends, is like medicine to the soul. Thanks, Chef Jean-Pierre for another great video recipe. Many blessings to you, my friend!
I love to cook and I love quality humor, while learning something valuable at the same time. Chef Jean-Pierre is at the top with the likes of Chef John Mitzewich and the late Cajun Chef Justin Wilson. This is an awesome channel.
I had the pleasure of living in San Francisco back in the 90's. I was blissfully unaware of the origin or the uniqueness of Cioppino to the city. I would happily slurp down gallons of it on a lazy weekend afternoon. It was cheap and went perfectly with the city's famous sourdough bread. It wasnt until years later that I became aware of what an absolute special treat this dish truly is.
this is THE best cooking programme on earth. no one and i do mean NO ONE!!!! can do what this fellow does. (dont even try)🤐 he is funny and does not take himself too seriously. this guy is a nut ( hes own words) and i love watching him .☺☺
This guy is so entertaining. I'm probably never going to make this dish, but his personality carries everything and makes the video just a joy to watch.
I spent 2.5hrs with the prepping the veggies last Sunday and just as long doing the seafood and cooking the cioppino yesterday for dinner with friends this evening. As you promised, it tasted just as good today as yesterday. Even buttered up the crostini yesterday for quick toasting today, cuz I had to preach a Recollection to my priest friends the whole afternoon, then served them supper. It was a big success! I fed their souls then their bodies. Thanks for all the tips.
I just want to thank you. My whole life changed when I discovered your channel: i learned to cook, to enjoy life, to do thing my way and make my family happy. You will alway hold a special place in my heart, chef ❤
This is my new favorite Chef back in the day it was Chef John pisto but now it's this guy has a great sense of humor down to earth and it looks like Cooks amazing
I find crab legs to be an essential part of my family's cioppino recipe. The juice from the crab legs gets into the sauce and adds that salty savory bite. We also use tomato sauce, chicken stock, and tomato paste for the sauce instead of tomato juice! Looks great either way.
My wife (R.I.P) tried this once. It was a disaster. We had this dish in San Francisco and it was wonderful. This is a hard dish to get right, but if you do, it is marvelous.
OMG my husband made this recipe and it is the BEST cioppino I ever had, he made it again yesterday and my family absolutely loved it…. Thank you Chef Jean-Pierre for sharing all these wonderful recipes…..
Chef works fast! As anyone who has worked in a professional kitchen, speed and efficiency are key! Love your videos chef! Teaching us all new things and making great meals and being generally awesome.
Chef Jean Pierre is cooking technically excellent craftsmanship on a professional high level - and than he's breaking it down to a level for hobby-chefs. It's pure mastery if you can explain and show your profession to a lower skilled audience to lift them up. And the recipes are always yummy! 😋
Cioppino is one of my favorite things. I first found it on trip to San Francisco. It was a revelation. They served it lazy style with crab, mussels, fish, clams, and a loaf of garlic bread. OMG.
Hi Jean Pierre , italian o French it doesn't matter, I am italian , I enjoyed all your videos. When you speak you remind me of Tuco in : the good , the bad , the ugly. One of the best character of the history of cinema . Thank you . Pardon , merci .
Got started cooking more than spaghetti and hamburgers 30 years ago watching Emerils TV show. He made it look so simple. Chef JP takes it up another notch.
Thank you for making my request and being interactive with the comments. To answer the uncertainty yes ciopino originated here in sf from all of the Italian fisherman at the wharf that would finish the day the would chip in whatever they didn’t sell the common stuff fished out here is red rock cod mussels clams shrimp dungeonous crab squid and im sure I’m forget 17 others. Fennel grows wild everywhere out here the tomatoes were hand crushed garlic was thrown in whole. They called it ciopino because the italians would ask “have anything to chip-in-o” it has become something far from the poor man’s food to now a luxury Christmas dish that has been my most favorite dish my whole life. Anyways I appreciate you chef also have been watching you my whole life you’re one of my most favorites. Keep it up brother 🇺🇸LG
This guy has real knowledge and understanding on so many levels, describing fish cooking from different parts of the world with such warmth, humour and charm, and then in little detail asking about garlic flavour “…do you want to flavour, the house or the fish? 😅 He’s got to be a kind of genius not often found on that side of the Atlantic, found once in a while but not common, understanding the differences between American and European culture ❤️…the differences are not be obvious they are there 😎 …anise, anisette and sambuca?
Port, Madera, MarsaIa...and CREAM SHERRY. Let's not forget my favorite fortified wine that I use in cooking my food and in cooking my insides while I cook. Truly delicious...lol. I love Cioppino.
I’m def making that! My dad first showed me this dish at Scoma’s in San Fran when I was a boy. I will make this for him as he is nearly 89. Will be fun! Thanks Chef
I made this dish as the seafood portion of my final exam in my Culinary Arts degree. I used the Fennel Fronds for my garnish, rather than Basil. But otherwise it was pretty much the same. When I submitted my menu for approval, my Chef/Instructor thought it might be too ambitious and suggested I try something thing simpler, but I stuck with it. In the end I got a perfect score from the 3 Chef panel we had to present to. Like you say, it's all in the mise en place.
My favorite dish; made it for decades for special occasions. The best part is great toasted french bread dipped into the bowl when the seafood is gone. Yummy!
Chef Jean's Cioppino is the high end.. back in the day working fishing you take what is left over and toss it all in a pot with onion and tomato and spices.. and what we call Warf Scrapings.. so a lot of time (west coast) bottom fish and some mussels (you can pick off the dock) and Dungeness crab.. some snapper heads but for a Florida Cioppino it's pretty good. But the real one has Dungeness crab legs and claws in there chef.. come to west coast and try the real thing! Looks amazing even so
Jean Pierre, you are fabulous. I'd love to attend your cooking school. I'll be in Florida this winter and will look up your teaching schedule. Thanks for the online lessons and your great humor. I always smile when I see your laughing face!
I had Cioppino at Stephano's Italian restuarant in Palm Springs. It was an event! A giant bowl of tomato soup and fish, clams, scallops crab legs, muscles. INCREDIBLE experience! There was a bowl of rice that I didn't touch because there was so much, didn't need the rice.
My co worker brought coippino to work once. It was the most amazing thing I ever tasted. I have her sauce recipe. I don’t eat muscles. I put it on a roast beef and it was amazing.
Hi I just want to say chief Jean pierre is the best thing since sliced bread I absolutely love him he's not afraid to admit he's forgotten some thing or other his sense of humour is fantastic and a really good alround fella love love your shows Jean perrie
Chef Jean-Pierre, you are the most energetic, confident, hilarious, and certainly passionate TH-cam expert chef I have encountered. Without fail, your recipes are magnificent and your personality is a great treasure! Extrêmement merveilleux!
I just told my husband that I am making this recipe. Fish is very expensive, but I'm making this. It looks delicious. I also live on the east coast in New England and we love our fish. Thank You Chef!!! You are so funny. You make it so simple! ❤❤ 0:06
Yes sir crab season opens here in Northern California in November, you take local guide out you drop your crab pots first then do your ling cod,grouper, etc.catching then on the way in you pick up your crab pots, they clean the fish. cook the crab for you then you take it home and Hurt Yourself with all the Sea Food Stew and garlic bread! Can't wait! You make me laugh out loud while I'm sitting on my front porch with my Yellow Labrador, smoking a Stogie and having a Bloody Mary this Sunday morning 🌅 ! Perfect timing "My Friend"!
Good morning Chef! Have enjoyed your cooking since the restaurant, throttle cooking school and now a treat in your videos. You have inspired me and my friends over the years!
I am so happy I have discovered @ChefJean-Pierre and his channel. He funny and witty, and you can see he is very passionate about cooking. I am learning how to cook, and his videos have helped me.
Chef JP, I 've been binge watching your shows for the past 4 hours, I just can't stop! Love your food, humour n authenticity, pl keep doing what you do, God bless!
In Scotland we have a fish soup its called Cullen Skink. It contains both smoked and unsmoked fish cooked in onions, and milk and cubes of Potatoes. Oh ! And some cream at the end. It's beautiful.
Who cares where it comes from!!!! Such a classic statement, A truly talented chef who is a real person. The kind of guy that would be fun to hang out with and talk food. Heck, i would invite him for dinner and feel comfortable that he would like what my wife and I prepared for him. and of course, ring that bell!
Hello Chef Jean Pierre, I once told you how much I love seafood. But this recipe will be my first attempt at a Cioppino, can hardly wait to try this. Thank You for sharing. Best Regards to you and your crew. ❤👍
I have just recently discovered this channel and chef Jean Pierre and I think this channel is so much more fun and interesting then a lot of other channels on TH-cam. Chef Jean Pierre is always cheerful and comes across as a good guy. Well done😊
Our local fish store in Palo Alto CA used to make this on Friday's from the left over cuts of fish. My Mother used to send me around at dinner time to pick up some Sourdough bread and Cioppino.
Chef, I just found your channel today. I love to cook and there is no doubt that you love your art. I'm looking forward to learning lots of new things from you.
🕊Peace and Blessings! Oh my, such a fun recipe! I so enjoy watching you cook and educate so effortlessly! Your sense of humor has me laughing out loud 😂Thank you, Chef Jean Pierre, you are just what the doctor ordered😅🫶🏽
I've tried your caramelized onions recipe, it is amazing... I'm literally putting it on eeeeeverything ! Thanks a lot for sharing your knowledge with us !
I thought I was a good cook but Chef has helped my up my game so much. I’m thinking you never truly master cooking, you learn new things every time you cook!
I absolutely adore this channel. ‘Hello friends” you have made cooking so fun again. You can’t help but smile. Even the harder recipes, you are like “no problem” when I make a mistake. I was always anxious that it wouldn’t turn out right but now I tell myself “it’s ok it happens” so entertaining! Thanks for renewing my love for cooking 🤗🙏🏻💝😎🤩
😀🤣🤪 “For those of you who don’t drink wine… as Chef calmly pours half a bottle of white wine into the cioppino… God bless you, you should try.” Made my day! 😂😂🤣
OMG!! This is my favorite dish hands down!!! Can't begin to express how happy i am you shared this recipe. I hope everyone who loves to cook and love Seafood tries this recipe.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
At 6:50 is the best line yet by Chef Pierre “ for those that don’t drink wine… (PAUSE) God bless you. Should really try, it’s good”. Chef Pierre is a outstanding teacher and brings a great sense of humor to cooking. Love it. Keep it up Chef!!!
He put the entire bottle of wine in?
@@cynthiagonzalez658 he didn't
What kind of white wine did he use?
@News Worthy I’m sure he has it on his website at the link in the description.
@@newsworthy7021 Probabbly a Chardonnay.
Chef Jean,
The story regarding the name "Ciopino" that I got from some of the fishermen on the wharves of San Francisco was that the fishermen in the late 1800s would take whatever hadn't sold by the emd of the day, and make a large communal pot of seafood stew, which they called chip in stew.
When the Italian immigrants arrived, they didn't understand the American idiom of "chip in", amd thought that THAT was the actual name of the stew.
Besides "creating" the name, they also brought their wonderful Roma tomatoes to the dish, thus starting us on the culinary road to the dish we know, today.
Thanks so much for all of the absolutely amazing and wonderful videos!
👍👍😊
One of my all time favorite dish
My understanding as well….
My favorite dish and I'm born & raised in San Francisco. In the SF version we always use only one white fish like cod, but add clams and of course Dungeness crab! Then it must be served with the traditional San Francisco style sourdough french bread!!! 👍🦀🥖
I just read about an unrelated fish soup/ broth from Liguria in an article, January 2024, from the “ Pasta Project” food blog. They talk about a fish stew from the region called “ Ciuppin”. Even my spell correct thinks this is a stand in for Cioppino
"For those of you who don't drink wine 🤣 God bless you" ❣ - Chef Jean-Pierre 04.25.2022 💋 I absolutely love watching you cook Chef 😋
I love watching this guy in the kitchen!😄 Authentic, great sense of humor, and a true inspiration to aspiring chefs!💯
"Have you bought fish lately? Holy mackerel!"
@@wastrelway3226 😂😂
Damn it slow down. Take as long as you need. Avoid a heart attack. We love you !!!!!!!!!!!
Good things about chef Jean is that he can make a mistake but he does not hide it...honest chef🙏
Makes him even more likeable, and relatable. I can't even watch others cooking on tiktaktok or whatever now.
Ohhh I burst out laughing at him then! God his passion is so infectious, Jean-Pierre is so much fun and cooking should be fun. I'm drooling watching this...... Great tip on the Moules btw, if you weren't already aware! I love Moules served with fresh bread and a glass of your favourite white wine!
@@maximan4363 So true, but that dub-dip spoon might offend some.
A chef with humility. I use the term chef very Judiciously to denote earned high praise.
Yeah, I’ve seen him double dip on occasion but I will admit I do too and my wife goes crazy on me about it. I always say, “it’s still cooking , no germs to worry about. Besides Jean’s mouth is cleaner than a dogs. Okay perhaps that is not a good standard for comparison. Ah, I worked in kitchens, there’s more to worry about than a double dipped spoon. Try the seafood special on Sunday. There’s a reason it’s special…
It’s 1.30am here in New Zealand…. But I now set my alarm on a Monday and Thursday so I can enjoy this truly wonderful gentleman 💕 Thank you Chef JP for yet another stunning dish and for making it feel achievable by your “AMAZING “ tutoring God Bless 💕
This is the best cooking school with the most accomplished chef at its helm. It's also one of the most entertaining channels anywhere... chef Jean Pierre is a treasure. I love his reaction to the people who don't drink and that his food will last 17 years in the freezer. I also get a kick when he's putting in ingredients without measuring and telling us to make sure we measure carefully... this is not just a cooking channel, it's entertainment at its best. We should all nominate chef Jean Pierre for TH-cam personality of the year.
That’s awesome that JP is reaching you all in New Zealand. He is a great guy. Worked with him years ago. Keep tuning in because he will never run out of fabulous recipes!
@@biggianthead17 what a fabulous ides !
@@jmoodaachefjoe6368 Wow, I would have loved to worked with him - seriously you learn so much faster if you are having fun! Ok I know that a busy kitchen is not exactly a fun place to be - it's hot, it's hectic, it's dangerous, tempers get frayed, you are constantly under pressure and then after all of that you have the fun of clearing up! Whenever I have a good meal, and it doesn't have to be spectacular, I always leave a good tip for the Waiting Staff and ask them to pass my compliments to the Chefs! I've actually had a few Chef de Cuisine come out of the kitchen to thank me!! 🤯I do like eating in the top expensive restaurants, but my favourites are the small family owned restaurants - especially the Italian ones!
Hi from Christchurch!
I have to chuckle, when he says that first time viewers will think he is nuts, no way chef is a funny humble chef who uses humour to teach. He does an amazing job and is not worried about us watchers see him make mistakes. Thanks for all the videos chef and crew!!
Seafood lovers dream thanks chef. I’m from the upper peninsula of Michigan
"italian, french...wherever they come from" .....always loved whatever chef Jean said about food. Bcos the important thing is what makes you happy and delicious. It make me feel good about my own cooking😊
My wife is not a fan of seafood, so I rarely get to eat it at home. I showed her the image from this video and she said 'wow make that and I will definitely eat it...' Nice.
🦉 wise
Find a new wife
@@danecarlson6044 there are more important things to me than finding a woman who loves seafood as much as i do.
My wife is the same way she says don't cook fish in the house 😳😁👍
Hahahaha. I do the cooking for the last 40 years. My Bride is as finicky as an eight year old. I cook separately for her and I end up halving most recipes and plan on eating left overs.
Chef Jean-Pierre, I can't understand why you don't have your own cooking show on television! In my opinion, you are 200% better than the majority of "cooks" who have shows on there now. Believe me, most people know the difference between just a "cook" and a true "chef" like yourself.
I see a new Chef Jean Pierre video, everything else can wait! 🙌👏👏👏
Spot on!!
Totally agree!🦀🦞🦐🐟✨💥
💯 ❤️❤️
Absolutely. 👍
i may be living on the street now... but i still love chef JP
I all ways have fennel in my house,very good in mixed green salad or sliced plain dipping in seasoned oil.
I was a chemist before I became a priest, so I really appreciate the way you explain the science behind everything you do. I love the way you cook without measuring too much, cuz that's the way I cook too--from the heart, but with reason.
You are my favorite chef by far.
Thank you 🙏
Hey Chef! I've been watching your videos for two years...and have made many, MANY wonderful dinners for my family based on your recipes. I am a professional musician and a teacher, and sometimes I think creating amazing food is like creating amazing music...you've got to have the right ingredients, the correct process, and a lot of skill. I really love your contribution to the online world of culinary arts and I love your style of teaching and presenting. I appreciate and respect your experience, your skill, your energy and enthusiasm, and your beautiful approach to preparing the stuff of life...the beautiful flavours that we eat :) You are a gift of positivity and creativity and joy! Thank you!
I think of cioppino as a communal dish where you invite friends and family and everyone brings an ingredient. We have a restaurant here that uses a Thai soup base. It’s good but different. I believe this dish originated in the fish market in San Francisco. They would use whatever fish was fresh that day off of the boat.
Thank you for featuring this dish!
My dad is 20 % Sicilian /southern Italy 🇮🇹 his ancestors came from Sicily to New Orleans. They make similar a creole style gumbo with a red sauce. We also know how to make Louisiana Gumbo with a rue. I know both recipes by heart ♥️ , this looks marvelous very close the “Di Trapani Style Creole Gumbo”my fathers family name Di Trapani. I’m a mixture …I’m mostly Scottish / European but I have 20 percent Italian like my dad some Sweden, wales and Irish ☘️
I so love this guy! Not only does he bring us great recipes and cooking skills, but he makes us laugh throughout his videos - and - laughter, my friends, is like medicine to the soul. Thanks, Chef Jean-Pierre for another great video recipe. Many blessings to you, my friend!
Keep buying the seafood forget the price you only live once. Looks delicious 😋
I love to cook and I love quality humor, while learning something valuable at the same time. Chef Jean-Pierre is at the top with the likes of Chef John Mitzewich and the late Cajun Chef Justin Wilson. This is an awesome channel.
I had the pleasure of living in San Francisco back in the 90's. I was blissfully unaware of the origin or the uniqueness of Cioppino to the city. I would happily slurp down gallons of it on a lazy weekend afternoon. It was cheap and went perfectly with the city's famous sourdough bread. It wasnt until years later that I became aware of what an absolute special treat this dish truly is.
this is THE best cooking programme on earth.
no one and i do mean NO ONE!!!!
can do what this fellow does. (dont even try)🤐
he is funny and does not take himself too seriously.
this guy is a nut ( hes own words) and i love watching him .☺☺
This guy is so entertaining.
I'm probably never going to make this dish, but his personality carries everything and makes the video just a joy to watch.
Why not? It's super easy.
@@GarthGoldberg Just doesn't seem like my cup of tea.
Who knows, though. Maybe someday I'll try to make it.
@@SkullfriedScallions I'm making it tonight. Got everything I needed at Walmart, except the fennel. Using oysters instead of mussels.
@@GarthGoldberg Hope it tastes great!
@@SkullfriedScallions Wasn't that a kool looking glass bowl(fennel)?
I spent 2.5hrs with the prepping the veggies last Sunday and just as long doing the seafood and cooking the cioppino yesterday for dinner with friends this evening. As you promised, it tasted just as good today as yesterday. Even buttered up the crostini yesterday for quick toasting today, cuz I had to preach a Recollection to my priest friends the whole afternoon, then served them supper. It was a big success! I fed their souls then their bodies. Thanks for all the tips.
I love every show he dose. He makes Food Fun, great attitude and inject life and love into his cooking and food.
When I See 👀 such Food, I’m Appreciative 🫰🏽🐨
I just want to thank you. My whole life changed when I discovered your channel: i learned to cook, to enjoy life, to do thing my way and make my family happy. You will alway hold a special place in my heart, chef ❤
Thank you 🙏
This is my new favorite Chef back in the day it was Chef John pisto but now it's this guy has a great sense of humor down to earth and it looks like Cooks amazing
I find crab legs to be an essential part of my family's cioppino recipe. The juice from the crab legs gets into the sauce and adds that salty savory bite. We also use tomato sauce, chicken stock, and tomato paste for the sauce instead of tomato juice! Looks great either way.
I love you Chef, cannot stop saying it! Je t'aime Chef Pierre.....
I do not eat much, but I surely could eat 5 of those beautiful servings! I adore you Chef Pierre. Mercy....
Even though I don't like seafood I still watch this video to see if I can learn new techniques. Shows how much quality chef JP has.
I made this for Christmas dinner. It was soooooo delicious. My family loved them.
My wife (R.I.P) tried this once. It was a disaster. We had this dish in San Francisco and it was wonderful. This is a hard dish to get right, but if you do, it is marvelous.
Yummmmm…..love this dish. Good that many countries have a version…
OMG my husband made this recipe and it is the BEST cioppino I ever had, he made it again yesterday and my family absolutely loved it…. Thank you Chef Jean-Pierre for sharing all these wonderful recipes…..
Your husband is a keeper!!!! 👍😊
@@ChefJeanPierre hahaha yeah it’s going on 42 yrs. think I’ll keep him 😜😂🤣
Chef works fast! As anyone who has worked in a professional kitchen, speed and efficiency are key! Love your videos chef! Teaching us all new things and making great meals and being generally awesome.
Thank you 🙏
Chef Jean Pierre is cooking technically excellent craftsmanship on a professional high level - and than he's breaking it down to a level for hobby-chefs. It's pure mastery if you can explain and show your profession to a lower skilled audience to lift them up. And the recipes are always yummy! 😋
Cioppino is one of my favorite things. I first found it on trip to San Francisco. It was a revelation. They served it lazy style with crab, mussels, fish, clams, and a loaf of garlic bread. OMG.
Hi Jean Pierre , italian o French it doesn't matter, I am italian , I enjoyed all your videos. When you speak you remind me of Tuco in : the good , the bad , the ugly. One of the best character of the history of cinema . Thank you . Pardon , merci .
Got started cooking more than spaghetti and hamburgers 30 years ago watching Emerils TV show. He made it look so simple. Chef JP takes it up another notch.
Thank you for making my request and being interactive with the comments. To answer the uncertainty yes ciopino originated here in sf from all of the Italian fisherman at the wharf that would finish the day the would chip in whatever they didn’t sell the common stuff fished out here is red rock cod mussels clams shrimp dungeonous crab squid and im sure I’m forget 17 others. Fennel grows wild everywhere out here the tomatoes were hand crushed garlic was thrown in whole. They called it ciopino because the italians would ask “have anything to chip-in-o” it has become something far from the poor man’s food to now a luxury Christmas dish that has been my most favorite dish my whole life. Anyways I appreciate you chef also have been watching you my whole life you’re one of my most favorites. Keep it up brother
🇺🇸LG
Amaze-balls. Chef JP always brings it!
This guy has real knowledge and understanding on so many levels, describing fish cooking from different parts of the world with such warmth, humour and charm, and then in little detail asking about garlic flavour “…do you want to flavour, the house or the fish? 😅
He’s got to be a kind of genius not often found on that side of the Atlantic, found once in a while but not common, understanding the differences between American and European culture ❤️…the differences are not be obvious they are there 😎 …anise, anisette and sambuca?
Port, Madera, MarsaIa...and CREAM SHERRY. Let's not forget my favorite fortified wine that I use in cooking my food and in cooking my insides while I cook. Truly delicious...lol. I love Cioppino.
I’m def making that! My dad first showed me this dish at Scoma’s in San Fran when I was a boy. I will make this for him as he is nearly 89. Will be fun! Thanks Chef
Not only you are a great chef but a brilliant teacher as well.
Thank you 🙏
I made this dish as the seafood portion of my final exam in my Culinary Arts degree. I used the Fennel Fronds for my garnish, rather than Basil. But otherwise it was pretty much the same. When I submitted my menu for approval, my Chef/Instructor thought it might be too ambitious and suggested I try something thing simpler, but I stuck with it. In the end I got a perfect score from the 3 Chef panel we had to present to. Like you say, it's all in the mise en place.
Awesome story! Thank you for sharing!!! 👍👍👍
My favorite dish; made it for decades for special occasions. The best part is great toasted french bread dipped into the bowl when the seafood is gone. Yummy!
😂😂❤️🫵🏽reminds me of my late Dad great show great cook👍🏽
Chef Jean's Cioppino is the high end.. back in the day working fishing you take what is left over and toss it all in a pot with onion and tomato and spices.. and what we call Warf Scrapings.. so a lot of time (west coast) bottom fish and some mussels (you can pick off the dock) and Dungeness crab.. some snapper heads but for a Florida Cioppino it's pretty good. But the real one has Dungeness crab legs and claws in there chef.. come to west coast and try the real thing! Looks amazing even so
Jean Pierre, you are fabulous. I'd love to attend your cooking school. I'll be in Florida this winter and will look up your teaching schedule. Thanks for the online lessons and your great humor. I always smile when I see your laughing face!
I had Cioppino at Stephano's Italian restuarant in Palm Springs. It was an event!
A giant bowl of tomato soup and fish, clams, scallops crab legs, muscles. INCREDIBLE experience! There was a bowl of rice that I didn't touch because there was so much, didn't need the rice.
I respect honesty, virtue that you can build trust on it.
Thanks Chef Jean- Pierre for the broth to replace the wine. I love my bouquet garni and fusion flavors in many dishes. Bon Apetit.
Fantasic as allways but today it's Monday and it is 16:20 in the afternoon and my kids are hungry so it's pasta and meatballs today. Love your show
My co worker brought coippino to work once. It was the most amazing thing I ever tasted. I have her sauce recipe. I don’t eat muscles. I put it on a roast beef and it was amazing.
Hi I just want to say chief Jean pierre is the best thing since sliced bread I absolutely love him he's not afraid to admit he's forgotten some thing or other his sense of humour is fantastic and a really good alround fella love love your shows Jean perrie
Chef Jean-Pierre, you are the most energetic, confident, hilarious, and certainly passionate TH-cam expert chef I have encountered. Without fail, your recipes are magnificent and your personality is a great treasure! Extrêmement merveilleux!
Chef Jean-Pierre is a genius!
🙏🙏🙏❤️
I just told my husband that I am making this recipe. Fish is very expensive, but I'm making this. It looks delicious. I also live on the east coast in New England and we love our fish. Thank You Chef!!! You are so funny. You make it so simple! ❤❤ 0:06
My mother used to make this.Brings back delicious memories!
Thank you as always dear Chef Jean-Pierre for sharing your wonderful knowledge! 😊
It's obvious you're a good cook thank you for a lot of knowledge but understanding and wisdom comes with knowledge.
Yes sir crab season opens here in Northern California in November, you take local guide out you drop your crab pots first then do your ling cod,grouper, etc.catching then on the way in you pick up your crab pots, they clean the fish. cook the crab for you then you take it home and Hurt Yourself with all the Sea Food Stew and garlic bread! Can't wait! You make me laugh out loud while I'm sitting on my front porch with my Yellow Labrador, smoking a Stogie and having a Bloody Mary this Sunday morning 🌅 ! Perfect timing "My Friend"!
Dungeness crab, fresh SF style sourdough french bread and a bloody Mary, not a bad way to start a day!!!!!! 👍🦀🥖🍹
Good morning Chef! Have enjoyed your cooking since the restaurant, throttle cooking school and now a treat in your videos. You have inspired me and my friends over the years!
I am so happy I have discovered @ChefJean-Pierre and his channel. He funny and witty, and you can see he is very passionate about cooking. I am learning how to cook, and his videos have helped me.
Chef JP, I 've been binge watching your shows for the past 4 hours, I just can't stop! Love your food, humour n authenticity, pl keep doing what you do, God bless!
In Scotland we have a fish soup its called Cullen Skink. It contains both smoked and unsmoked fish cooked in onions, and milk and cubes of Potatoes. Oh ! And some cream at the end. It's beautiful.
Another fantastic recipe , Chef 👨🍳 definitely trying this ! 😋
Who cares where it comes from!!!! Such a classic statement, A truly talented chef who is a real person. The kind of guy that would be fun to hang out with and talk food. Heck, i would invite him for dinner and feel comfortable that he would like what my wife and I prepared for him. and of course, ring that bell!
You did a first today. I never seen you use the same spoon twice to taste something, you are human.
You are the besT
Hello Chef Jean Pierre, I once told you how much I love seafood. But this recipe will be my first attempt at a Cioppino, can hardly wait to try this. Thank You for sharing. Best Regards to you and your crew. ❤👍
I so enjoy this Chef.. His recipes are good, you actually learn something from him, he's funny, he's real, a smartass, and a good looking man😁👍
I really enjoy your cooking shows. Recipes very good
I have just recently discovered this channel and chef Jean Pierre and I think this channel is so much more fun and interesting then a lot of other channels on TH-cam. Chef Jean Pierre is always cheerful and comes across as a good guy. Well done😊
Our local fish store in Palo Alto CA used to make this on Friday's from the left over cuts of fish. My Mother used to send me around at dinner time to pick up some Sourdough bread and Cioppino.
Chef, I just found your channel today. I love to cook and there is no doubt that you love your art. I'm looking forward to learning lots of new things from you.
Remember, the onyo is always number first!! Love ya Chef, you are the best
"for those that don't drink wine. bless you"----good comment chef
My favorite! Thank you for a proper tutorial.
🕊Peace and Blessings! Oh my, such a fun recipe! I so enjoy watching you cook and educate so effortlessly! Your sense of humor has me laughing out loud 😂Thank you, Chef Jean Pierre, you are just what the doctor ordered😅🫶🏽
I've tried your caramelized onions recipe, it is amazing... I'm literally putting it on eeeeeverything ! Thanks a lot for sharing your knowledge with us !
I thought I was a good cook but Chef has helped my up my game so much. I’m thinking you never truly master cooking, you learn new things every time you cook!
Sir, You always put a smile on my face when watching you cook and joking around..
Chef Jean-Pierre, I love you to tears. You are a joy with a zest for life.
In my culinary travels, I have made a fish stock from shrimp shells, halibut bones, etc... Delicious!
My favorite Italian dish. Southern California restaurants by the ocean make the best Cioppino! Now I know how to make them myself. Thanks Chef!
WELL HELLO THERE FRIENDS! I so love your passion! And two of my favorite things come together here….you and Cioppino! Can’t wait to try this recipe
Thanks chef ur by far the best chef I've ever seen 👍👍🏴🏴
I absolutely adore this channel. ‘Hello friends” you have made cooking so fun again. You can’t help but smile. Even the harder recipes, you are like “no problem” when I make a mistake. I was always anxious that it wouldn’t turn out right but now I tell myself “it’s ok it happens” so entertaining! Thanks for renewing my love for cooking 🤗🙏🏻💝😎🤩
You are a brilliant Chef Jean Pierre, many thanks 🙂
I love this chefs videos because it feels like having a crazy uncle you get to hang out with in the kitchen.
Not only a great chef but an outstanding comedian 🎉
😀🤣🤪 “For those of you who don’t drink wine… as Chef calmly pours half a bottle of white wine into the cioppino… God bless you, you should try.” Made my day! 😂😂🤣
Informative - real - humorous- a pleasure to watch..... ( easy way to learn THE ART of cooking )
The onyo is flying! This looks so tasty, must give this a try. Thank you for sharing, chef.
OMG!! This is my favorite dish hands down!!! Can't begin to express how happy i am you shared this recipe. I hope everyone who loves to cook and love Seafood tries this recipe.
Crab is a must!!!!
I love this guy. He is so great to watch.
Amazing! When I don’t have Pastis I use fennel pollen.