This is a great one to make for a group. It looks and tastes impressive, but doesn't require a lot of active cook time. And thanks again to Established Titles for sponsoring this video and making me Lord B-Man. It has a certain ring to it I think. Get 10% off your purchase at this link: establishedtitles.com/brianlagerstrom with code BRIANLAGERSTROM
Thanks Brian, I am a new and happy subscriber. I wonder if this establishedtitles is good somehow in Wales? My family name is the old Welsh Royalty, Prince of Wales and I think it would be fun to be a Welsh Lady, so I could get something out of old history....
I read that Cioppino is an invention of the immigrant Portuguese fishermen in the San Fran area. They would come in with their daily catch. Each boat would donate something to a community pot and they would warm up with a bowl of Cioppino and a hunk of garlic bread. Being California I imagine they would've shared a bottle of wine as well.
The first time I had cioppino, the bread was toasted in the oven with gorgonzola on top. The funkiness really added some surprising brightness to the rich, salty broth and fish. Highly recommend!
When my husband and I were first married, we were poor as church mice. This dish was very expensive for us to make. I made it one time and we loved it! Because of the expense I made it my special holiday dish for Christmas Eve.
I love Cioppino almost as much as you and 100% agree that the bread dip is the BEST bite. Thanks for this straightforward recipe! Looks absolutely delicious!
Brian, by following your recipe, we impressed our family with a cioppino feast last week. The meal and broth were delicious. I was able to use fresh tomatoes from a local farm, a large onion and Italian parsley from our potager. A fresh, local sourdough loaf, sliced, toasted and rubbed with garlic quickly disappeared. Managed to keep some of the broth for a future meal for two. My husband andI felt like culinary rockstars. Thank you! Love your channel.
Once again man, really appreciate your professionalism in presentation, taking the time to get good, clear angles and easy to follow directions. Keep up the good work!
Yeah.... except.... I hope he doesn't let the cat walk all over the cutting board.... but, no worries, I'm not eating there. A friend of mine's cat used to SIT on her cutting board, after seeing that I never again ate in her house.
2 дня назад готовила испанский суп с морепродуктами! Но не догадалась использовать бульон из креветочных панцирей! Спасибо огромное! С таким бульоном суп будет потрясающий!
As a note: if you think your tomato sauce is already sweet enough, but still too acidic add a small pinch of baking soda BEFORE your salting. It will lower the acidity without adding sweetness and it really helps acidic tomatoes round out. Just an FYI
It foams up when you add it which is really cool, but one time I added too much and it took the flavor out of the sauce. Had to add more sauce and it brought some of the acidity back and it was saved
Wow, I really like your delivery Brian. You speak a good pace; not to fast - not to slow. You are obviously a subject matter expert and explain things very well. Thanks for the recipe and I can't wait to make it.
Nice! I used to work at a bistro that had cioppino on the menu. It was a very popular dish. Making the stock for it was my favorite thing to prep at that place. This takes me back to all of those nights with all of those sauté pans full of fresh seafood. I can’t wait to make this! Thanks Brian!
This reminds me of my mother’s French fish stew, which is basically this but with saffron added as well. She serves it with aioli and nice hearty bread.
Good looking stew! I feel like shrimp shells are underutilized by most people. A great way to take your shrimp and grits to the next level. Great video as always!
I've used shrimp broth from shells to make Mexican fried rice to accompany some beer battered shrimp and fish tacos. FYI, highly recommend Rick Bayless' beer batter recipe.
I almost always buy my shrimp with shell and head on. It’s a little more work but making your own shrimp stock is soo much better than buying seafood stock. It makes a big difference in my etouffee, gumbo, shrimp & grits, and New Orleans style BBQ Shrimp.
Literary just finished making and eating this recipe. It is by far the best thing I have ever cooked, my guests also loved it. Simple to make and full of flavour, thank you Brian!
I grew up near SF. My mom made cioppino every Christmas. We used clams, mussels, shrimp and scallops. We serve it over pasta. My mom’s recipe for the broth is a little different too. She used to buy canned cioppino sauce until they stopped making it. It’s my favorite meal in my life.
Using the shrimp skins for the stock is so super important to the depth of flavor. I discovered this on accident, and since then save all my shrimp skins.
I worked at a "Mediterranean" restaurant for a couple years and by far one of the most popular and most requested dishes whenever it wasn't on the menu, was cioppino.
Crab Cioppino was our Christmas dinner growing up. Looked a lot like this but with Dungeness crab. Living in the San Francisco Bay Area we always had SF sourdough for dipping. This looks great.
You can't call it Cioppino without Dungeness crab. The whole point of Cioppino is that it is a medium for this local crab found on the west coast. I am a native San Franciscan, also, and in my family it is a tradition to have Cioppino every New Year's Eve (the middle of Dungeness crab season). Other than that, this recipe is OK.
I made this last year Christmas, it was a big hit. My family took the leftover in the pot home. I have been looking forward to make this again this year. So delicious.
Although I will say, I like your use of the shells to make stock. I always do it with just water for a more pure flavor but as long as you're using the shells, that's great!
A very good soup! If you ever get the chance, please try Nigerian catfish pepper soup. Some ingredients are hard to find in the States, but you can make broth similar to the one in this vid, and use onions and green bell peppers and hot peppers, and of course catfish. And large diced potatoes.
Looks really good. Only thing I may have done different is added tomato paste with broth or brought it up later on with corn starch to have a bit more texture.
This recipe was surprisingly doable and so delicious! Thank you for teaching me how to do something we used to pay a fortune for at an overhyped restaurant!
I do a white wine/seafood broth poaching liquid with fennel seeds. This recipe is a must try! Seafood Saturday is on the horizon & I've got a bag of crustacean shells in the deep freezer..!
I made this last night and it tasted just as I’d hoped. Really lovely! I paired it with homemade fettuccine with clam in spicy red sauce, a great fit for friends over for dinner. I stupidly accidentally bought shrimp that was already peeled and deveined which definitely hit the brininess of the base stock. Used homemade chicken stock so that was more prominent than it should’ve been. Love your videos! Have made several of your recipes, your rustic bread is my go to now. My only complaint about this video is that it doesn’t list how long the active cook time is. Looking forward to more!
Thank you for recognizing this delicious fish stew! And knowing it’s from San Francisco! My Italian mother made this every Christmas Eve along with a Caesar Salad and Sourdough bread. Her version of the traditional Seven Fishes-halibut, mussels, clams, shrimp scallops, squid and Dungeness crab. I have continued the tradition with my family!
Wow.. I have fond memories of eating Ciopino on a road trip with my wife - heading up route 1 North of California.This was probably 20 - 25 years ago. We stayed in a little guest house (can't remember where) and found a lake front restaurant. The Ciopino was lovely...
Looks real good. Would up the chili flakes to at least a tablespoon! :) Your method of cleaning shrimp with a scissor is revolutionary.. always fucked around with a knife
This sounds a treat for sure. going to have to give this a try. Warm sourdough bread and Carrabba's mussels in white sause (Cozze in Bianco) has got be one of my all time favorite fishey foods nothing better for dipping bread in than that white sause, so far. Have to give Cippino a try and see how it fairs. Over the years I've figured out how to make a very passable carrabba's copy. Toward the end of fall we will order a 10lb bag of jumbo PEI mussels from our fish monger and bake 3 or 4 kilo sized Boules of Sourdough, nice and crusty, and make big batches of mussels until the bread, mussels or beer runs out.
My Mexican Mom makes a seafood stew called “7 Mares” (7 seas), it’s the bomb! She makes it with everything from scratch, no can stuff or store bought stock.
I was just saying a few days ago how much I’ve been craving some Cioppino!!! You have a couple techniques I really liked. I’ll have to give this recipe a shot!
Great dish, haven't made one in a while. Fish stews are great. Have you ever had a Portuguese cataplana? It's the name for the cooking vessel & the dish itself. The dish is a tin lined copper sphere that opens like a clam-shell. Looks stunning when you bring it to the table to serve & the beautiful smell as you open it wafts around the guests. Will have to dust one off & make myself either a cioppiino or cataplana this week.
"I think being picky about the wine your gonna boil with onions is...insane." So glad to hear you say that. I like wine and food as much as anyone, but there are limits to how far you can or should carry the "refined taste" routine.
Cioppino is the best! I’ve made it a few time for my parents anniversary at their request. It’s somewhat tedious, so I don’t make it often. But I absolutely love it. And dipping bread in the broth is so good! I usually do mussels, little necks,shrimp, and cod. And I’ve added split lobster tails on occasion too.
My favorite. Good recipe. One thing I do with the fish is just throw in big pieces if not the whole fillet. It will break up as you say, but into perfect pieces.
I made this exactly as the video and wow wee was it good! Those thinly sliced caramelized onions on top of the hamburger patty with potato bun and cheese, what a combination!
I think the reason why I've typically shied away from making seafood in general is as a home cook, I always have leftovers and seafood doesnt keep very well. That being said this looks sooo good, and if Im ever making for a large party where I know there will be no leftovers, this looks like a hit
YAY! Too many recipes leave out the fennel. But that teeny bit of licorice sweetness along with the warm howdy from the pepper flakes makes this a soup/stew a slurping good show-stopper. With hot crusty bread and an ice cold beer, it's become my fam's traditional Christmas Eve dinner.
Every year for the Super Bowl I make a few things from whichever city is hosting the game. For SB 50 in the bay area it was cioppino, and it was great, but I do wish this video was around then! Have to give it another shot on a random cold day.
Dude, this looks insanely good. I received the same staub dish as a gift recently (mine might be slightly smaller), and I've been dying to try something rich and pretty like this. Thank you!!!
I've actually been looking for a good excuse to use the octopus i have in my freezer and this sounds like a perfect go. Doesn't hurt I have several loaves of sourdough that need to be used up.
Hey Brian, hope you are still reading messages here. Just wanted to tell you, I made your Cioppino yesterday, and it was super delicious! The 2 things I changed were clam juice and fennel, only because I could not find them here in Hong Kong. I substituted celery for fennel and fish stock for clam juice, otherwise followed your instructions to the t. Many thanks for sharing your recipe!
Bri, you are a Bonnie laddy. I've never had Cioppino, but I've had the Italian zupa di pesce. It is delicious. Not so easy finding gulf shrimp here in Connecticut, so frozen from who knows where usually works. Love your presentations.
You made cioppino appear easy to make. That’s what I love about your videos! Can you also make a video on seafood pan roast? I have been searching for a good pan roast video for a long time!
Used to make this years ago, it was also known as 40 dollar soup at my house, probably 60 dollars now. Never had fennel, so used basil to get the licorice flavor
I had this once, pretty sure in San Francisco. I saw the thumbnail and instantly recognized it even if the exact location wasn't remembered, but I do know it was delicious
Hello, I am really looking forward to trying this. Just a question - all the pros teach you should add garlic after the onion is almost done, as it fries quickly and becomes bitter and not tasty anymore, which you do not want. You cooked it together with the onions and I could not notice that the onion was not yet ready, while garlic looked already just about right.
This is a great one to make for a group. It looks and tastes impressive, but doesn't require a lot of active cook time. And thanks again to Established Titles for sponsoring this video and making me Lord B-Man. It has a certain ring to it I think. Get 10% off your purchase at this link: establishedtitles.com/brianlagerstrom with code BRIANLAGERSTROM
I've worked the restaurant business for 26 years sir I've never heard it called the vein I've always heard it called the s*** strip
Thanks Brian, I am a new and happy subscriber. I wonder if this establishedtitles is good somehow in Wales? My family name is the old Welsh Royalty, Prince of Wales and I think it would be fun to be a Welsh Lady, so I could get something out of old history....
I feel like they should have made the code something like LORDLAGERSTROM or LORDBMAN.
Established titles is great! My girlfriend and I got them for Christmas for our close friends. A really special gift.
I read that Cioppino is an invention of the immigrant Portuguese fishermen in the San Fran area. They would come in with their daily catch. Each boat would donate something to a community pot and they would warm up with a bowl of Cioppino and a hunk of garlic bread. Being California I imagine they would've shared a bottle of wine as well.
The first time I had cioppino, the bread was toasted in the oven with gorgonzola on top. The funkiness really added some surprising brightness to the rich, salty broth and fish. Highly recommend!
That will go in my book of tricks to try!
lol that sounds disgusting to me
@@eggspanda2475 ME TOO
Yeah, great.
Fish and cheese.
The italians already sent a hitman to your domicile.
the only reason to ruin bread with cheese is if your bread is already low quality. the greatness of this dish comes from the simplicity
When my husband and I were first married, we were poor as church mice. This dish was very expensive for us to make. I made it one time and we loved it! Because of the expense I made it my special holiday dish for Christmas Eve.
I love Cioppino almost as much as you and 100% agree that the bread dip is the BEST bite. Thanks for this straightforward recipe! Looks absolutely delicious!
Brian, by following your recipe, we impressed our family with a cioppino feast last week. The meal and broth were delicious. I was able to use fresh tomatoes from a local farm, a large onion and Italian parsley from our potager. A fresh, local sourdough loaf, sliced, toasted and rubbed with garlic quickly disappeared. Managed to keep some of the broth for a future meal for two. My husband andI felt like culinary rockstars. Thank you! Love your channel.
Once again man, really appreciate your professionalism in presentation, taking the time to get good, clear angles and easy to follow directions. Keep up the good work!
Yeah.... except.... I hope he doesn't let the cat walk all over the cutting board.... but, no worries, I'm not eating there. A friend of mine's cat used to SIT on her cutting board, after seeing that I never again ate in her house.
@@kwhatten Simply disgusting, and yeah! Don't blame ya!
@@kwhatten then the COD would have turned into a CATFISH
@@divaagarpavalakumar6714 💀
@@divaagarpavalakumar6714 im dead
2 дня назад готовила испанский суп с морепродуктами! Но не догадалась использовать бульон из креветочных панцирей! Спасибо огромное! С таким бульоном суп будет потрясающий!
Hi, my wife is Italian descent and I did your Cioppino, and my wife told me, why did you wait 37 year to make it ? Now I love you more than ever 😂
Hardly Italians from Italy would put onion and garlic togheter.
@@alessandrom7181that’s a joke, right?
What is a wife?
Mad props to Brian always looking out for us and helping us avoid a "dire butt situation" 😅
I do what I can
I LOL'd hard on that line. Well played.
😂😂😂
As a note: if you think your tomato sauce is already sweet enough, but still too acidic add a small pinch of baking soda BEFORE your salting. It will lower the acidity without adding sweetness and it really helps acidic tomatoes round out. Just an FYI
I have done this for years whenever I cook with tomatoes. Also, use a stainless steel or ceramic pot to cook in. Never use aluminum.
most def will try it out , thanks for tip
It foams up when you add it which is really cool, but one time I added too much and it took the flavor out of the sauce. Had to add more sauce and it brought some of the acidity back and it was saved
No. That's what bay leaves are for.
Agreee
it's nice to see Cioppino getting more exposure. Many chefs have overlooked this simple but authentic dish
I don't know what "chefs" you are acquainted with, but I would hardly call them chefs. Maybe you don't get around that much.
@@corkcamden9878Little Strong there dont u think
LOVE Cioppino and have made it ever since I was stationed in the PNW many moons ago. This is a great and easy version-thanks for sharing!
He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!
I cooked this for my bf’s birthday tonight, it’s perfect!! Thank you for explaining all the details, it really helps 😄
Wow, I really like your delivery Brian. You speak a good pace; not to fast - not to slow. You are obviously a subject matter expert and explain things very well. Thanks for the recipe and I can't wait to make it.
Nice! I used to work at a bistro that had cioppino on the menu. It was a very popular dish. Making the stock for it was my favorite thing to prep at that place. This takes me back to all of those nights with all of those sauté pans full of fresh seafood. I can’t wait to make this! Thanks Brian!
This reminds me of my mother’s French fish stew, which is basically this but with saffron added as well. She serves it with aioli and nice hearty bread.
I was just about to comment that this recipe is pretty much French bouillabaisse...
Good looking stew! I feel like shrimp shells are underutilized by most people. A great way to take your shrimp and grits to the next level. Great video as always!
I've used shrimp broth from shells to make Mexican fried rice to accompany some beer battered shrimp and fish tacos.
FYI, highly recommend Rick Bayless' beer batter recipe.
@@ViViD13YT That sounds delicious
I almost always buy my shrimp with shell and head on. It’s a little more work but making your own shrimp stock is soo much better than buying seafood stock. It makes a big difference in my etouffee, gumbo, shrimp & grits, and New Orleans style BBQ Shrimp.
LOVE Cioppino, Bri! So glad you created this one. Thanks.
Literary just finished making and eating this recipe. It is by far the best thing I have ever cooked, my guests also loved it. Simple to make and full of flavour, thank you Brian!
Thanks for memories of my childhood. A day spent in San Francisco and dinner at a restaurant on Fisherman's Wharf before the drive home.
Perfect! It’s dungenus crab season and they’ll be good and meaty soon. Got 19 last weekend-I’m ready for cioppino.
that's so funny.
i knew something was missing.
hope the season goes well and we have fat crabs this year.
I grew up near SF. My mom made cioppino every Christmas. We used clams, mussels, shrimp and scallops. We serve it over pasta. My mom’s recipe for the broth is a little different too. She used to buy canned cioppino sauce until they stopped making it. It’s my favorite meal in my life.
My Dad did the Los Gatos Cioppino feed every year. Is it me, no Dungeness Crab is sacrilege?
I still see the jars of ciopionno sauce. They're usually lined up near the seafood counter in fall....
You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you
Thanks!
Cioppino was always a much anticipated Christmas dish in my family. So many good memories.
Using the shrimp skins for the stock is so super important to the depth of flavor. I discovered this on accident, and since then save all my shrimp skins.
I worked at a "Mediterranean" restaurant for a couple years and by far one of the most popular and most requested dishes whenever it wasn't on the menu, was cioppino.
Crab Cioppino was our Christmas dinner growing up. Looked a lot like this but with Dungeness crab. Living in the San Francisco Bay Area we always had SF sourdough for dipping. This looks great.
You can't call it Cioppino without Dungeness crab. The whole point of Cioppino is that it is a medium for this local crab found on the west coast. I am a native San Franciscan, also, and in my family it is a tradition to have Cioppino every New Year's Eve (the middle of Dungeness crab season). Other than that, this recipe is OK.
@@nanoRat yeah, I was just trying to be nice and not sound like a know it all.
My mouth is watering like a waterfall while watching this….😋
I made this last year Christmas, it was a big hit. My family took the leftover in the pot home. I have been looking forward to make this again this year. So delicious.
This IS MY FAVORITE DISH - if I was on death row, and I had my last meal request - THIS WOULD BE IT !!! Thanks for posting - BRAVO !!!
I love cioppino. This looks like a really good, straight forward recipe.
Although I will say, I like your use of the shells to make stock. I always do it with just water for a more pure flavor but as long as you're using the shells, that's great!
A very good soup! If you ever get the chance, please try Nigerian catfish pepper soup. Some ingredients are hard to find in the States, but you can make broth similar to the one in this vid, and use onions and green bell peppers and hot peppers, and of course catfish. And large diced potatoes.
Looks really good. Only thing I may have done different is added tomato paste with broth or brought it up later on with corn starch to have a bit more texture.
Fresh fennel is so underrated. Great job incorporating simple ingredients and core technique into a tasty dish.
Indeed !
YAAAAS. We used to road trip to Seattle in college during the late 80s. Tradition to go to The Pink Door for cioppino. So excited.
I lived in Seattle area for twenty some years when ever back there visiting at least one of my meals is cioppino
This recipe was surprisingly doable and so delicious! Thank you for teaching me how to do something we used to pay a fortune for at an overhyped restaurant!
I do a white wine/seafood broth poaching liquid with fennel seeds. This recipe is a must try! Seafood Saturday is on the horizon & I've got a bag of crustacean shells in the deep freezer..!
Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!
I made this last night and it tasted just as I’d hoped. Really lovely! I paired it with homemade fettuccine with clam in spicy red sauce, a great fit for friends over for dinner. I stupidly accidentally bought shrimp that was already peeled and deveined which definitely hit the brininess of the base stock. Used homemade chicken stock so that was more prominent than it should’ve been. Love your videos! Have made several of your recipes, your rustic bread is my go to now. My only complaint about this video is that it doesn’t list how long the active cook time is. Looking forward to more!
About the only chef I watch that can make seafood look appealing to me. Not a seafood guy at all, but I'd try this.
Wow!!! I jus made this and it was so freaking good! Totally agree that this may very well be the best thing to dip crusty sourdough bread into!
Thank you for recognizing this delicious fish stew! And knowing it’s from San Francisco! My Italian mother made this every Christmas Eve along with a Caesar Salad and Sourdough bread. Her version of the traditional Seven Fishes-halibut, mussels, clams, shrimp scallops, squid and Dungeness crab. I have continued the tradition with my family!
Home run again Brian. So easy to make and the taste is 5 Star. One of my favorite meals. Thank you.
Wow.. I have fond memories of eating Ciopino on a road trip with my wife - heading up route 1 North of California.This was probably 20 - 25 years ago. We stayed in a little guest house (can't remember where) and found a lake front restaurant. The Ciopino was lovely...
Great Memory. Thanks for watching
Made this for the boyfriend, he loved it. Thanks for the recipe!
Looks real good. Would up the chili flakes to at least a tablespoon! :) Your method of cleaning shrimp with a scissor is revolutionary.. always fucked around with a knife
Watch your mouth
This sounds a treat for sure. going to have to give this a try.
Warm sourdough bread and Carrabba's mussels in white sause (Cozze in Bianco) has got be one of my all time favorite fishey foods nothing better for dipping bread in than that white sause, so far. Have to give Cippino a try and see how it fairs.
Over the years I've figured out how to make a very passable carrabba's copy. Toward the end of fall we will order a 10lb bag of jumbo PEI mussels from our fish monger and bake 3 or 4 kilo sized Boules of Sourdough, nice and crusty, and make big batches of mussels until the bread, mussels or beer runs out.
My Mexican Mom makes a seafood stew called “7 Mares” (7 seas), it’s the bomb! She makes it with everything from scratch, no can stuff or store bought stock.
Used frozen shrimp,oysters, canned clams, and chicken for this and it still tasted good.
Nothing beats this type of soup on any cold cloudy rainy snowy day. Along with toasted garlic Italian bread. A hearty stew to pick you right up 🥖 🍲😊
Will be in italy next week for vacation. Will try it out since i got good access to seafood there!
I was just saying a few days ago how much I’ve been craving some
Cioppino!!! You have a couple techniques I really liked. I’ll have to give this recipe a shot!
I like to dehydrate the shells then powder it and use it as a flavoring as well in cioppino and other seafood soup
it look yummy, you did a very good job. thanks for sharing. cant wait to make it
Always great ideas and tips for making the very best version of a particular dish. Oh, I would also like to see more of your Kiku please.
I made this and it was insane. Will make stock ahead and prep all the fish day ahead and make for special occasion. Love it!!!
Great dish, haven't made one in a while. Fish stews are great. Have you ever had a Portuguese cataplana? It's the name for the cooking vessel & the dish itself.
The dish is a tin lined copper sphere that opens like a clam-shell. Looks stunning when you bring it to the table to serve & the beautiful smell as you open it wafts around the guests. Will have to dust one off & make myself either a cioppiino or cataplana this week.
"I think being picky about the wine your gonna boil with onions is...insane." So glad to hear you say that. I like wine and food as much as anyone, but there are limits to how far you can or should carry the "refined taste" routine.
Best Cioppino recipe I have seen. Not horribly expensive as other recipes!
Cioppino is the best! I’ve made it a few time for my parents anniversary at their request. It’s somewhat tedious, so I don’t make it often. But I absolutely love it. And dipping bread in the broth is so good! I usually do mussels, little necks,shrimp, and cod. And I’ve added split lobster tails on occasion too.
Lobsters in Cippy would be sick
Cioppino is my favorite. I’m from the Bay Area and it is delicious ❤
God that made me hungry! This dish and any variation on it is a winner every time!
My favorite. Good recipe. One thing I do with the fish is just throw in big pieces if not the whole fillet. It will break up as you say, but into perfect pieces.
In the Bay Area morning crisp fog, with that sourdough with butter and garlic. So Good! Reminds me of home.
I made this exactly as the video and wow wee was it good! Those thinly sliced caramelized onions on top of the hamburger patty with potato bun and cheese, what a combination!
Looks delicious. Thanks for demystifying this dish. Can’t wait to try it.
I think the reason why I've typically shied away from making seafood in general is as a home cook, I always have leftovers and seafood doesnt keep very well. That being said this looks sooo good, and if Im ever making for a large party where I know there will be no leftovers, this looks like a hit
This is such an Italian soup!!!!! Thanks for this recipe!!!!!
I’m drooling BMan! Can’t wait to dive into this one. You’re the best!
Made this today for Valentine's Day dinner and it was fabulous! Thank you!
YAY! Too many recipes leave out the fennel. But that teeny bit of licorice sweetness along with the warm howdy from the pepper flakes makes this a soup/stew a slurping good show-stopper. With hot crusty bread and an ice cold beer, it's become my fam's traditional Christmas Eve dinner.
My go to would be a nice red wine, not beer. 😅
Every year for the Super Bowl I make a few things from whichever city is hosting the game. For SB 50 in the bay area it was cioppino, and it was great, but I do wish this video was around then! Have to give it another shot on a random cold day.
Dude, this looks insanely good. I received the same staub dish as a gift recently (mine might be slightly smaller), and I've been dying to try something rich and pretty like this. Thank you!!!
The B roll is almost as good as the recipe!!
Thanks man
On the books for tomorrow
Bri, why your stove is always so clean! Spotless!
Please recommend some cleaning products in the kitchen too!
Thanks! Learned a lot! Will try it next at family gathering.
Thanks for another great recipe! Can’t wait to make this.
I've actually been looking for a good excuse to use the octopus i have in my freezer and this sounds like a perfect go. Doesn't hurt I have several loaves of sourdough that need to be used up.
Hey Brian, hope you are still reading messages here. Just wanted to tell you, I made your Cioppino yesterday, and it was super delicious! The 2 things I changed were clam juice and fennel, only because I could not find them here in Hong Kong. I substituted celery for fennel and fish stock for clam juice, otherwise followed your instructions to the t. Many thanks for sharing your recipe!
One of my fave dishes of all time. Gonna try this recipe and sub the squid with scallops.
Bri, you are a Bonnie laddy.
I've never had Cioppino, but I've had the Italian zupa di pesce. It is delicious. Not so easy finding gulf shrimp here in Connecticut, so frozen from who knows where usually works. Love your presentations.
Cioppino is seriously the best. A secret ingredient that makes it really special is adding saffron…so delicious.
Came to the comments to see where to add the saffron
Watching this video for the sponsor was worth it all. Kiku is life
I’ve made fish stew for years! Its divine and no one believes that until they take their first bite! My son took leftovers home!
You made cioppino appear easy to make. That’s what I love about your videos! Can you also make a video on seafood pan roast? I have been searching for a good pan roast video for a long time!
Used to make this years ago, it was also known as 40 dollar soup at my house, probably 60 dollars now.
Never had fennel, so used basil to get the licorice flavor
how many people at your house to call it "40 dollar soup" did you feed the local school or something?
I am definitely going to give this recipe a try.
I had this once, pretty sure in San Francisco. I saw the thumbnail and instantly recognized it even if the exact location wasn't remembered, but I do know it was delicious
Looks amazing! Will definitely be making this as a date night meal for my wife at some point.
The face you make after the sip of wine is hilarious! I keep watching this and I’m still chuckling. I wonder what the Hell you were thinking! 🤣
Hello, I am really looking forward to trying this. Just a question - all the pros teach you should add garlic after the onion is almost done, as it fries quickly and becomes bitter and not tasty anymore, which you do not want. You cooked it together with the onions and I could not notice that the onion was not yet ready, while garlic looked already just about right.
I like it!! He’s got the groove 😂😂🥰🥰🥰🥂🥂🥂.. I made this, Brian!! Thank you! Out of this bloody world!! Cheers, mate ! 🥰🥂🥂
Hello Brian
Hi
@@brianarters8638 😅
Why is this so fucking funny? 😂
Hello darkness
Spaced
I find the rule of thumb for squid is one minute, or one hour. I use fennel in my cioppino as well and it's a great flavor.
Since moving from Chicago to MN the things I miss the most are the food, bread especially and professional football.
Yeesssss. I’ve been dying to make this and also I’m a huge fan of your channel. Making this asap!
Excellent video and brilliant presentation!