Love ur video. LOL! Classic Italian. I'm native SF & my Nonno was a fisherman many moons ago. We still eat this every year for Christmas Eve. Such an amazing and warm tradition that I was blessed to grow up with!!!
I agree. This man is down to earth. I worked in SF a couple of times about ten years ago. I lived in North Beach and then later near the Marina. Loved it. This is bringing back good memories.
The more I watch you, the more enamoured I become with your accent Gianni. I saw you toasted up 3 slices of Italian bread but you didn't use it in the video!!! That's the best thing about the dish IMHO.
Hello Johnny , I’m not sure if you’re still around, but when I heard of the fire I thought of you. You taught me years ago from this video how to make a wonderful Italian cioppino. Wishing you well my brother. Love your Way
Hi Gianni, Thank you for the great video. I especially loved watching you slurp back that delicious fishness for over a minute at the end. God, I'm hungry!
Go for it Tamer. It's not hard. Just pay attention to the cooking times for the fish you use. Put the ones that need the most time to cook in first and then add the ones that will cook more quickly. Keep on cooking. Buon appetito! --Gianni
Gonna have to be our New Year's Eve dinner this year. But better late than never! Maybe I can get another super compliment from my grandson Gianni with this fabulous dish. Tonight he said he thought my food must be what they serve in Heaven on Christmas Eve. Can any grandmother get a better Christmas gift than that? Buon Natale, Gianni. Thanks for sharing this with us. Tess in NY
I will be trying this recipe tomorrow. It looks so delicious! I love that the recipe is simple. some of the others I have seen were very complex and didn't look as appetizing. Thanks!
I've never been much for seafood....but when my favorite chef makes it all of the sudden I crave seafood. Gianni I really wish you would do more videos. I'm sure there's logistics involved and little things like "life" getting in the way.....but allow me my selfish wish for more. Btw....awhile back I started ordering meats from Molinari based on you mentioning them in some videos. Anyone who hasn't tried something from Molinari is definitely missing out. They're my go to provider now. Thank you Gianni!
Ciao Justin. Keep an eye out for another new video early in January. Molinari is the last remaining Italian deli in North Beach. It's my go-to place for any of my Italian food needs.
Thanks, what I found most handy about this video is seeing you eat it.. I’d have no idea what to do if it was served to me. Now I see, just get in there and go for it!
I just already ate, before watching this beautiful video. You're making me hungry all over again. I'll go out and have a gelato in your honour here in Florence! Great video! Buon Natale a tutti! Ciao Gianni!
Ciao. I'm jealous of your Florentine gelato! You can always make the cioppino later. I may just have to go down to North Beach now to get some gelato for myself. Thanks for the inspiration. Buon Natale.
This is so wonderful. You can't really get it in restaurants. It is truly home made food. So tender, so flavorful of the ocean & the land. I love it so much. Very seasonal & only should be cooked for consumption right away. Does not reheat the next day. Once you add the fish to the sauce, you have about 10 minutes for your guests to enjoy it.
I agree. I usually add crab so I only make cioppino when dungeness crab is in season. Eat it right away. Leftovers are not welcome! Keep on cooking. Buon appetito! --Gianni
You make it look so easy to make this. My Nonni used to make this but I never watched her make it, too late now. :( Glad I found your channel, I'm going to try making it myself...then I can have it not only on my birthday. :)
Oh yeah, glad to see another excellent dish from you! Dungeness crab I rarely see in my market, but when do I pounce like a cat on a mouse! The queen of crabs! Your recipes are simple, direct and good! Fresh ingredients and great technique... Molte grazie, Gianni, and the happiest of holidays to you and yours!
Yay! I was excited to see you made a new video, and a delicious one at that! I just ate dinner, but watching your video made me hungry all over again. Thanks again for a great one, and wishing you a very Merry Christmas and Happy New Year.
I love everything you did,, the only thing I do different is I roast the bell peppers,, just makes it so much more flavorful ,, no big deal,, I do not have available so I use Pollack or cod, or even black cod,, however your pot, is awsum!!!!
yayyyyyyyyyyy! when i saw this video in my subscriptions i had to stop making music. seeing you indulge yourself like this is wonderful. surely a lovely treat! happy holidays to you, gianni and to all the people you care about! ciao!
we call it Ciuppin My family is from sicily and geneva...I don't know who is right or wrong, but is delicious. It was made at home "alla casa" not anywhere else...
Sir next time you make this DISH, sear your SHRIMP In a hot pan with Salt pepper Fresh garlic Dont cook them fully Just sear them then get that deep orange color then ADD them to your pot Do the same with your SCOPLOPS sear them in a hot pan with OLIVE oil and butter Flip them over then add them to the POT Yes it's more work but dude your SCOLOPS and SHRIMP are not only gonna look better the flavor will be crazy amazing
Hey Johnny, I love your recipes but especially the Chopino recipe. That's going to be my next dish to make for my wife... Thanks for sharing and I hope to see more fish dishes . Best of luck in 2017
Beautiful. Love them fishes. Can't help but wonder if the calamari was as tender as when you did them up in flour and hot oil for 60 seconds? I like the tentacles too!
I've done this like you from scratch, yummy! I did add fish stock and a bit of clam juice though, and excluded the Red Bell Pepper. I believe I added a bit of Saffron for finesse. Either way, great job!
What is so frustrating about this dish is that you need relatively small quantities of a lot of somewhat expensive ingredients. I honestly wonder how this would taste with one of those medleys of frozen seafood you see in the grocery.
Damn Gianni your an awesome chef :) would be nice to visit you and try some of your delicious Italian recipes. I also live in the North Bay 45min away for San Francisco good stuff sir :)
Hey Gianni !!! an other Gianni here!!! In Genova we have a traditional fish stew dish called in genoise language CIUPPIN... I THINK THIS MUST BE THE REAL ORIGIN OF WHAT YOU CALL CIOPPINO IN FRISCO... HAHAHAH ...Ciao Gianni!!!
Ciao. Here's my take on spaghetti with clams. Depending on my mood, I make it with linguine too. Keep on cooking. gianni.tv/spaghetti-with-clams-straight-from-the-bay-of-naples/ Buon appetito! --Gianni
Gianni North Beach Thank you so much!! You are wonderful and I hope you get you're own show on food network. If not that means they have no taste. Lol... also thank you for pointing me in the direction of San Marzono tomatoes... l stock up on them when they are available
Neat mix. I had the opportunity years ago to taste a Cioppino/Gumbo ( en.wikipedia.org/wiki/Gumbo ) combination. It had some sausage cut in 1 inch pieces with the seafood mix. The rest was much the same. I've added 1/2 corn cob and other side dishes to the marinate all turns out great. It is a great Holiday dish. A great multi culture dish:-)
YUMMMMMMM I love Cioppino !!!!! do you have any trick i can do to the broth to keep the acid level as low as posible ? My stomach can not handle any acid anymore. Thanks.
Hi Gianni, Nice recipe and beautiful seafood. I was wondering if there was a time lapse as the veggies and herbs were cut and left rustic ? Happy Holidays from Florida !
Ciao Eldon. Yeah the veggies went into the pot in big pieces and herbs went into the pot whole. I pick out the spent basil and parsley but the other vegetables just might show up in your bowl along with the seafood. Happy Holidays!
Finally someone who knows how to make a real Italian fish stew. Love the hint about mussels. I did not know that. Grew up a Davi in the bay area, with family in Montery and SF. Father was a fisherman, so I was spoiled. Thank you for sharing the correct way to make Cioppino. So great to have on Christmas Eve. I love anytime
Sure you can add white wine. I do when I'm making a simple version of steamed clams & mussels. www.gianni.tv/10-minute-mussels-clams/ But there are so many flavors in cioppino I don't think you need it here but it won't hurt either.
+Kevin B Ciao Kevin. Go for it, make the recipe your own. My 2 cents--there is so much flavor already in the cioppino pot you don't need more ingredients but the addition of wine and broth can't hurt. Let me know how your recipe works out. Keep on cooking! Buon appetito! --Gianni
I am trying to cook for 12 people, do you have any advice on how I should adjust your recipe. Also unfortunately I do not have a large dutch oven, so I will be using a 12 quart stainless steel stock pot to cook. Thanks :)
Ciao Kevin. You're ambitious. No worries about the stock pot. I'd at least triple the recipe to feed 12 (e.g., 18 clams, 1.5 pounds calamari, 3 cans San Marzano tomatoes, etc) and ample broth to dunk the bread. You want everyone to get some of each of the fish in your cioppino. Let me know how it turns out for you. Keep on cooking. Buon appetito! --Gianni
Je pense faire cette recette que je connaissais sans plus ( a travers 2 films et series )) bref ou pourrais je avoir une tres bonne documentation sur cette recette inventé et faites par des italiens en californie...j'ai quelques renseignements bienventendu! Mais un peu plus me ferait plaisir...j'attends donc une reponse de vous meme? Ou des personnes qui ont repondu a votre recette....merci a tous
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Love ur video. LOL! Classic Italian. I'm native SF & my Nonno was a fisherman many moons ago. We still eat this every year for Christmas Eve. Such an amazing and warm tradition that I was blessed to grow up with!!!
First time I ate this was in a San Fran Italian restaurant near the wharf. Oh my. Best dish I have ever tasted.
This is by far the best cioppino recipe I’ve seen online. And for good reason, since it comes from the City itself.
I agree. This man is down to earth.
I worked in SF a couple of times about ten years ago. I lived in North Beach and then later near the Marina. Loved it. This is bringing back good memories.
The more I watch you, the more enamoured I become with your accent Gianni. I saw you toasted up 3 slices of Italian bread but you didn't use it in the video!!! That's the best thing about the dish IMHO.
Hello Johnny , I’m not sure if you’re still around, but when I heard of the fire I thought of you. You taught me years ago from this video how to make a wonderful Italian cioppino. Wishing you well my brother. Love your Way
Hi Gianni, Thank you for the great video. I especially loved watching you slurp back that delicious fishness for over a minute at the end. God, I'm hungry!
This looks lovely and simple. Going to try it this weekend.
Im thinking to do this.. im 12 years old and i love cooking! And i love fish!
Go for it Tamer. It's not hard. Just pay attention to the cooking times for the fish you use. Put the ones that need the most time to cook in first and then add the ones that will cook more quickly. Keep on cooking.
Buon appetito!
--Gianni
Gonna have to be our New Year's Eve dinner this year. But better late than never! Maybe I can get another super compliment from my grandson Gianni with this fabulous dish. Tonight he said he thought my food must be what they serve in Heaven on Christmas Eve. Can any grandmother get a better Christmas gift than that? Buon Natale, Gianni. Thanks for sharing this with us. Tess in NY
Ciao Tess. Wow what a compliment from your grandson. The cioppino will be fantastic for New Year's Eve. Merry Christmas to all. Keep on cooking.
I will be trying this recipe tomorrow. It looks so delicious! I love that the recipe is simple. some of the others I have seen were very complex and didn't look as appetizing. Thanks!
Thanks, ***** for sharing this awesome cioppino recipe. My husband's favorite. I must try!
hey Gianni, Fantastic. Thanks a lot for share this wonderful recipe
I've never been much for seafood....but when my favorite chef makes it all of the sudden I crave seafood. Gianni I really wish you would do more videos. I'm sure there's logistics involved and little things like "life" getting in the way.....but allow me my selfish wish for more. Btw....awhile back I started ordering meats from Molinari based on you mentioning them in some videos. Anyone who hasn't tried something from Molinari is definitely missing out. They're my go to provider now. Thank you Gianni!
Ciao Justin. Keep an eye out for another new video early in January. Molinari is the last remaining Italian deli in North Beach. It's my go-to place for any of my Italian food needs.
One of my favorite videos. My favorite recipe.
👍🤔Where are you sir? Why did you stop posting videos? I love your videos. Thank you for sharing. 💞
Another terrific video, looks delicious. Thanks for sharing, Buon Natale Gianni, look forward to future video.
Thank you for this delicious recipe! Good health 👨🍳👏👏👌
I want to eat this now sooooo badly. Such abundant meaty seafood!!! Going to my favourite Italian this Saturday. CANT WAIT!!!
Great simple recipe, thank you, if i screw up i hope i don't get whacked, Love the accent.
Thanks, what I found most handy about this video is seeing you eat it.. I’d have no idea what to do if it was served to me. Now I see, just get in there and go for it!
Ciao Chelsea. I'll demonstrate how to eat cioppino anytime!
--Gianni
I just already ate, before watching this beautiful video. You're making me hungry all over again. I'll go out and have a gelato in your honour here in Florence!
Great video! Buon Natale a tutti!
Ciao Gianni!
Ciao. I'm jealous of your Florentine gelato! You can always make the cioppino later. I may just have to go down to North Beach now to get some gelato for myself. Thanks for the inspiration.
Buon Natale.
I will definitely try this. Love your channel Gianni.
Delicious and easy!! Thanks for sharing. Happy holidays
Nice recipe, nice down to earth San Francisco gentleman. You make it look so easy. Ima make it for Christmas Eve\
This is so wonderful. You can't really get it in restaurants. It is truly home made food. So tender, so flavorful of the ocean & the land. I love it so much. Very seasonal & only should be cooked for consumption right away. Does not reheat the next day. Once you add the fish to the sauce, you have about 10 minutes for your guests to enjoy it.
I agree. I usually add crab so I only make cioppino when dungeness crab is in season. Eat it right away. Leftovers are not welcome! Keep on cooking.
Buon appetito!
--Gianni
This is great! can't believe i only just found this channel. You earned yourself a new subscriber
You make it look so easy to make this. My Nonni used to make this but I never watched her make it, too late now. :( Glad I found your channel, I'm going to try making it myself...then I can have it not only on my birthday. :)
Oh yeah, glad to see another excellent dish from you!
Dungeness crab I rarely see in my market, but when do I pounce like a cat on a mouse! The queen of crabs!
Your recipes are simple, direct and good!
Fresh ingredients and great technique...
Molte grazie, Gianni, and the happiest of holidays to you and yours!
Ciao Randy. This year's dungeness crab harvest is fantastic, fat and meaty.
So glad you're back
You are authentic my man.... refreshing
Thank you for the yummy recipe
Looks GREAT. I cant wait to make this!!
Yay! I was excited to see you made a new video, and a delicious one at that! I just ate dinner, but watching your video made me hungry all over again. Thanks again for a great one, and wishing you a very Merry Christmas and Happy New Year.
Nice to see you back, Gianni.
Good to be back. Thanks.
Great video will try tomorrow!
Greetings from 🇨🇦
Bravo Gianni
Looks delicious
Molto buono
Oh, man, finally another video :) This just made my day.
Ciao. It's been a while since we shot the last episode. I was a little nervous getting back in front of the camera. Stay tuned for more new episodes.
I love everything you did,, the only thing I do different is I roast the bell peppers,, just makes it so much more flavorful ,, no big deal,, I do not have available so I use Pollack or cod, or even black cod,, however your pot, is awsum!!!!
Merry Christmas, and thanks for the beautiful recipe, looks fantastic!
Thank you it an excellent recipe and i ave done it many times already.
It seems Delicious.
Well Done!
you´r the best Gianni. Numero uno :-)
Johnny......great job!!!
My absolute favorite to make when Crab is in season!
That looks amazing!
yayyyyyyyyyyy! when i saw this video in my subscriptions i had to stop making music. seeing you indulge yourself like this is wonderful. surely a lovely treat! happy holidays to you, gianni and to all the people you care about! ciao!
Thanks Sebastian. Happy Holidays!
Great recepe. Thank u easy to make.
Looks fantastic! Merry Christmas and a Healthy New Year!!
Lovely dish Gianni!
I just found you on youtube and I love you already! Thanks for this delicious vid! Molto Gracie!
Hey Gianni, your Cioppino is 5*****. Thumb up and *Like* for you.
Bellissimo! 🤌
we call it Ciuppin My family is from sicily and geneva...I don't know who is right or wrong, but is delicious.
It was made at home "alla casa" not anywhere else...
Emhhhhhh rasanya kaya enak bgt nihhh jadi ngiler liatnya 🥰🥰
Looks absolutely delicious! I am going to follow your recipe this week for a special dinner. Thanks for the inspiration!
Ciao. I hope the recipe works well for you. Let me know. Buon appetito!
Sir next time you make this DISH, sear your SHRIMP
In a hot pan with
Salt pepper
Fresh garlic
Dont cook them fully
Just sear them then get that deep orange color then ADD them to your pot
Do the same with your SCOPLOPS sear them in a hot pan with OLIVE oil and butter
Flip them over then add them to the POT
Yes it's more work but dude your SCOLOPS and SHRIMP are not only gonna look better the flavor will be crazy amazing
Prescious as always! Come back to us, please!
It looks so good Gianni!
Hey Johnny, I love your recipes but especially the Chopino recipe. That's going to be my next dish to make for my wife... Thanks for sharing and I hope to see more fish dishes . Best of luck in 2017
Beautiful. Love them fishes. Can't help but wonder if the calamari was as tender as when you did them up in flour and hot oil for 60 seconds? I like the tentacles too!
Calamari only take a matter of a minute to cook
THEREFORE ADD THEM AT THE END SO THEY WILL BE TENDER NOT RUBBERY.
@@bonnievalls5037 minutes? Bro takes less than 60 Seconds
I've done this like you from scratch, yummy! I did add fish stock and a bit of clam juice though, and excluded the Red Bell Pepper. I believe I added a bit of Saffron for finesse. Either way, great job!
What is so frustrating about this dish is that you need relatively small quantities of a lot of somewhat expensive ingredients. I honestly wonder how this would taste with one of those medleys of frozen seafood you see in the grocery.
Fine. The whole point is to use up leftover seafood, so you can just use anything.
Damn Gianni your an awesome chef :) would be nice to visit you and try some of your delicious Italian recipes. I also live in the North Bay 45min away for San Francisco good stuff sir :)
When I see your videos I wish I was invited t dinner. Ciao!
👍Wow, thanks. Gonna try it. 💞
You sound like a old school San Francisco firefighter! :)
Hey Gianni !!! an other Gianni here!!! In Genova we have a traditional fish stew dish called in genoise language CIUPPIN...
I THINK THIS MUST BE THE REAL ORIGIN OF WHAT YOU CALL CIOPPINO IN FRISCO... HAHAHAH ...Ciao Gianni!!!
Have a hangover from drink faar too much my body couldnt handle...This would be so soothing right now 🤤
Huge fan!! Can you do a video of linguini and clams please??
Ciao. Here's my take on spaghetti with clams. Depending on my mood, I make it with linguine too. Keep on cooking.
gianni.tv/spaghetti-with-clams-straight-from-the-bay-of-naples/
Buon appetito!
--Gianni
Gianni North Beach Thank you so much!! You are wonderful and I hope you get you're own show on food network. If not that means they have no taste. Lol... also thank you for pointing me in the direction of San Marzono tomatoes... l stock up on them when they are available
Love this!!
wow! nice I have to try this!
Yeyyy G is back!
Love these guitar songs used in these videos but can't find them anywhere does anyone have an idea?
Any chance you can post a Scungilli video
Wow. My dad really fucks this recipe up. I did’t realize it was suppose to taste good.
OMG Im Now Salivating and it's almost June. Where is the French bread with Garlic. :)
I really really want to make this ( Problem - onion allergy) - how can I modify the stew so I don't die?
Neat mix. I had the opportunity years ago to taste a Cioppino/Gumbo ( en.wikipedia.org/wiki/Gumbo ) combination. It had some sausage cut in 1 inch pieces with the seafood mix. The rest was much the same. I've added 1/2 corn cob and other side dishes to the marinate all turns out great. It is a great Holiday dish. A great multi culture dish:-)
Thank you , Gianni.
Yum! I would love to have it over Linguine.
That's just what I did with the leftovers the next day. Delicious.
YUMMMMMMM I love Cioppino !!!!! do you have any trick i can do to the broth to keep the acid level as low as posible ? My stomach can not handle any acid anymore. Thanks.
is that cornmeal in the water with the live mussels and clam? Are you using it for purging the shellfish of sand or to make it plumper?
This guy is making me hungry!
Hi Gianni, Nice recipe and beautiful seafood. I was wondering if there was a time lapse as the veggies and herbs were cut and left rustic ? Happy Holidays from Florida !
Ciao Eldon. Yeah the veggies went into the pot in big pieces and herbs went into the pot whole. I pick out the spent basil and parsley but the other vegetables just might show up in your bowl along with the seafood. Happy Holidays!
May I ask why didnt you put wine or fish stock in with the base? Is it an unnecessary additive?
Finally someone who knows how to make a real Italian fish stew. Love the hint about mussels. I did not know that. Grew up a Davi in the bay area, with family in Montery and SF. Father was a fisherman, so I was spoiled. Thank you for sharing the correct way to make Cioppino. So great to have on Christmas Eve. I love anytime
Hey Johnny, haven’t heard from you in a while. What’s going on my brother? You OK? Stay safe and happy summer
the best cioppiono ever
This is a great dish.......fogetaboutit..........
do you add white wine sometimes when you cook this? that's what really makes it in my opinion.
Sure you can add white wine. I do when I'm making a simple version of steamed clams & mussels. www.gianni.tv/10-minute-mussels-clams/ But there are so many flavors in cioppino I don't think you need it here but it won't hurt either.
Delicius. hey Gianni, could you post a recipe for Fettuccini with lobster. Grazie mille :-)
@8:25 does anyone know the name of the song please
good story from how the Dish came to be
I want to use fish broth and white wine, what is your opinion on these additions?
+Kevin B
Ciao Kevin. Go for it, make the recipe your own. My 2 cents--there is so much flavor already in the cioppino pot you don't need more ingredients but the addition of wine and broth can't hurt. Let me know how your recipe works out. Keep on cooking!
Buon appetito!
--Gianni
I am trying to cook for 12 people, do you have any advice on how I should adjust your recipe. Also unfortunately I do not have a large dutch oven, so I will be using a 12 quart stainless steel stock pot to cook. Thanks :)
Ciao Kevin. You're ambitious. No worries about the stock pot. I'd at least triple the recipe to feed 12 (e.g., 18 clams, 1.5 pounds calamari, 3 cans San Marzano tomatoes, etc) and ample broth to dunk the bread. You want everyone to get some of each of the fish in your cioppino. Let me know how it turns out for you. Keep on cooking.
Buon appetito!
--Gianni
to funny I like your style.
Tutto bene, bravo Gianni, ora cio fame .... ciao
Je pense faire cette recette que je connaissais sans plus ( a travers 2 films et series )) bref ou pourrais je avoir une tres bonne documentation sur cette recette inventé et faites par des italiens en californie...j'ai quelques renseignements bienventendu! Mais un peu plus me ferait plaisir...j'attends donc une reponse de vous meme? Ou des personnes qui ont repondu a votre recette....merci a tous
I wish I could afford to make cioppino.
Gianni I love all your recipes. But we need new stuff. Please!!!
Yummy 😋