In 1996, tried this recipe in San Francisco Fisherman's Wharf Pier 39, yours looks similar. I also have a separate bucket of boiled in water dungeness crabs , yummy.
@@AccessibleGourmet Indeed. Very smooth, relaaaaxing voice, no screaming and yelling. Loved your recipe. But I live in Athens, Greece. I dont think I can find seafood broth here. We are not that sophisticated in cooking, you know. Any ideas of how to make one the easy and inexpensive way, or substitute with maybe chicken broth? Please let me know at your earliest convenience!🙂
You could substitute it with chicken or veggie broth! I save my shrimp heads and shells to make a quick and easy broth. Just throw them in a pot with some onion, celery, and carrot and let simmer away for about an hour, and then strain.
@@AccessibleGourmet Hi there again. I dont see the recipe printed so to speak here below the video. Is it somewhere hidden or you dont have it posted here. If not, is it possible to post it someplace, so I/we can gather all the ingredients needed for the recipe? Thank you very much! Steven 🙏
I was born & raised in San Francisco. Not one time in my life have I had it like that or seen it like that. I stopped @ 3:22 I bet it tasted pretty good though.
It's not SF Cioppino without Dungeness crab. Fennel fronds, yes (at the end); fennel bulb, no. Plain old mirepoix with bouquet garni (with fresh bay leaf). Canned tomato puree is the best choice. Don't cook scallops in the cioppino, sear the scallops and add them to the finished dish. Steam mussels and clams separately in wine, then add them to the finished dish. Use the steaming liquid from the mussels and clams as a base for the Cioppino. Add fresh herbs at the end (parsley, thyme, fennel). Check for taste and adjust as necessary. Sourdough, toasted or not, is a must. I recommend fried polenta in the bottom of the bowl. Definitely not how my grandpa, or father used to make cioppino, but it adds a certain Italian emphasis on the dish of my ancestors. Trust me, I'm a chef and an SF native.
Sorry but IMO it's not a real Cioppino without Dungeness crab, some chopped carrot, and saffron. Also I do not like my fish to be larger than 1" cubes. I've been making it since 1977 after a visit to Sausalito where I first had it...I got the recipe from the Chef and have been making it ever since. the ONLY time I do not put Dungeness crab in it is if it's out of season.
Please understand that everyone is entitled to their own recipe. The cook or chef didn't say it was an original recipe. But for the most part, she did very well. The only problem I had is when she was dancing with mile while she had her new appon. This is not very kosher to me. Should have taken the appon off. Thank you for letting me post. 😅😊
Thanks Donny, I know, I'm a low talker LOL and I was still figuring out the nuances of Premier Pro and ducking and all of the editing. Hopefully I'm getting better at it, and thank you so much for your feedback! Any suggestions or comments are greatly appreciated!
Don't be so rude Jesus is it that serious u understood what she said...u ppl in these comments are so rude...and u probably can't cook at all ....bitter ppl in this world..smh
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
I love this so much. Any time I'm coastal and they have it on the menu, I'm in. Yours looks amazing and 10/10 would eat that whole pot myself.
Thanks so much! 😊
yaaaas, the whole pot for ME too!! hehehe!! 😋
Best version I have ever seen. Saved to my "foods" folder.
Thank you!
In 1996, tried this recipe in San Francisco Fisherman's Wharf Pier 39, yours looks similar. I also have a separate bucket of boiled in water dungeness crabs , yummy.
Sounds delicious
I never had Cioppino before but this looks crazy amazing! Can't wait to make this. Thank you for the recipe. :-)
Thank you!
I love seafood stew, and it’s easy to make too…. I like your version👌
Thank you!
Ma'am, thanks for sharing. It seems to be a medicine better than a dish. Excellent and lovely!
Thank you!
Looks amazing!
Thank You
Thank you!
Love the music and the smooth caramel quality of your voice,
Awwww thank you!
Your voice is amazing!
Thank you!
@@AccessibleGourmet Indeed. Very smooth, relaaaaxing voice, no screaming and yelling. Loved your recipe. But I live in Athens, Greece. I dont think I can find seafood broth here. We are not that sophisticated in cooking, you know. Any ideas of how to make one the easy and inexpensive way, or substitute with maybe chicken broth? Please let me know at your earliest convenience!🙂
You could substitute it with chicken or veggie broth! I save my shrimp heads and shells to make a quick and easy broth. Just throw them in a pot with some onion, celery, and carrot and let simmer away for about an hour, and then strain.
@@AccessibleGourmet . Oh Thank YOU very very much dear. Just saw your reply! Will do.🙏👍
@@AccessibleGourmet Hi there again. I dont see the recipe printed so to speak here below the video. Is it somewhere hidden or you dont have it posted here. If not, is it possible to post it someplace, so I/we can gather all the ingredients needed for the recipe? Thank you very much! Steven 🙏
this looks amazing
Thank you!
Oh yeah. Soon as I saw that pan I knew this was gonna be good.
great video
Very nice…I’ve never used the anise liquor in my cioppino, if not infusing that would be Pernod?
Yes, Pernod!
Yummy! Can’t wait to try it.
a classic italian fish soup
Yes, love the apron,
They’re the best!
Love your additions of anise seed and liquor. I've nver thought fennel root had much big flavor.
Thank you!
What size of pot are you using? Also
,do you have a basic recipe with ingredients?? Thanks
Hi Pete,
I'm using a 12" dutch oven. Recipe is below!
1/4 cups olive oil
2 cups fennel - cubed
3 cloves of garlic - minced
1/2 tsp red pepper flakes
1 tsp fennel seeds
28oz can crushed tomato
4 cups seafood stock (can be substituted with veg or chicken stock)
1 1/2 cups white wine
1 lb cod cut into 2" pieces
1 lb shrimp
1 lb scallops cut in half
1 dzn mussles
1 dzn clams
1 TBS pernod
3 TBS minced parsley
heat olive oil over med heat, addd onion and fennel, saute for 10 mintutes. Stir in garlick, fennel seeeds, pepper flakes saute 2 min. Add crushed tomatoes, stock, wine 1 tsp sal, 1 tsp pepper, bring to boil, lower to simmer and cook uncovered 1/2 hour. Add cod, shirmp scallops, mussels (don't stir!) bring to simmer, lower heat, cover and cook 10 min. Stir in pernod, cover and set aside for 3 - 5 minutes, garnish with chopped parsley.
:)
good recipe
Thanks a lot!!!
@@AccessibleGourmet good day to you
I was born & raised in San Francisco. Not one time in my life have I had it like that or seen it like that. I stopped @ 3:22 I bet it tasted pretty good though.
I’ve never been to San Francisco but I would love to visit one day and try an authentic Cioppino!
@@AccessibleGourmet From what I’ve seen yours looked delicious. Just never had it w/ Fennel.
C+ (looks good)
Thank you for your feedback, never made it before and there were def things I missed and things I did incorrectly.
Chị ỏi ngon quá👍🌹🌹❤❤❤❤
Awesome video! Great production quality!
Much appreciated!
It's not SF Cioppino without Dungeness crab. Fennel fronds, yes (at the end); fennel bulb, no. Plain old mirepoix with bouquet garni (with fresh bay leaf). Canned tomato puree is the best choice. Don't cook scallops in the cioppino, sear the scallops and add them to the finished dish. Steam mussels and clams separately in wine, then add them to the finished dish. Use the steaming liquid from the mussels and clams as a base for the Cioppino. Add fresh herbs at the end (parsley, thyme, fennel). Check for taste and adjust as necessary. Sourdough, toasted or not, is a must. I recommend fried polenta in the bottom of the bowl. Definitely not how my grandpa, or father used to make cioppino, but it adds a certain Italian emphasis on the dish of my ancestors. Trust me, I'm a chef and an SF native.
That sounds so delicious!!! Will definitely try that the next time I make this, thank you!!!!!
@@AccessibleGourmet BTW, I love your use of the NZ cockles. I think they have much more meat than the typical Manilla clam. They also look nicer.
funny baby dog
Lol
The music doesn’t add to the video. Turn it down or lose it all together
Thank you for the feedback!
Great ... but is the irritating music essential to the dish!!!
Lol it's a learning curve
Sorry but IMO it's not a real Cioppino without Dungeness crab, some chopped carrot, and saffron. Also I do not like my fish to be larger than 1" cubes. I've been making it since 1977 after a visit to Sausalito where I first had it...I got the recipe from the Chef and have been making it ever since. the ONLY time I do not put Dungeness crab in it is if it's out of season.
That sounds amazing
Please understand that everyone is entitled to their own recipe. The cook or chef didn't say it was an original recipe. But for the most part, she did very well. The only problem I had is when she was dancing with mile while she had her new appon. This is not very kosher to me. Should have taken the appon off. Thank you for letting me post. 😅😊
Why you're whispered? Can't hardly hear what what your saying
I know! This was early in my channel and I was very self conscious. Hopefully I’ve gotten better in recent videos.
Turn the music down, speak up
thank you! will do so moving forward.
Hard to hear what you are saying with the music so loud.
Thanks Donny, I know, I'm a low talker LOL and I was still figuring out the nuances of Premier Pro and ducking and all of the editing. Hopefully I'm getting better at it, and thank you so much for your feedback! Any suggestions or comments are greatly appreciated!
@@AccessibleGourmet I'm going to make your Cioppino........I did enjoy the video.
Soup?! It's a stew and not a soup.
Cioppino - San Francisco Fish Stew :)
Is that anything like sidewalk poop and used needles, that is what SF is famous for now
oh my!
No one wants to live in San Francisco. ... It is a cioppino shit hole. Go save a whale......
Lol
I personally love SF
The cooking ware is very burnt
Yep, need to invest in new pots and pans lol
Why are you whispering? Are your walls that thin?
Ha I had no microphone when I was filming this! I’ve since obtained one
Why do Americans say "likkoor"...? Learn the proper pronunciation of "liqueur".
I'm not quite sure, maybe to sound fancy LOL, it's just the way I've learned to pronounce it.
Don't be so rude Jesus is it that serious u understood what she said...u ppl in these comments are so rude...and u probably can't cook at all ....bitter ppl in this world..smh