Classic Italian American. Great recipe Eric. I often use chopped anchovies when I cook lamb stews and casseroles. Fish sauce fulfils a similar function in South East Asian cuisine.
Finally! I've been watching Cioppino view the last two days and they all dump in the seafood and say cook for 5 to 7 minutes. I'm not an expert, but even I know shrimp takes 3 minutes and kill the heat. Thanks, Eric. You the man.
Ooohhh, lovely! There used to be a little Italian restaurant I would visit frequently, and they would allow me to customize my cioppino and add whatever seafood and shellfish I desired. Then they tore it down to build a mall. I miss that place still, sigh... A terrific recipe Eric, thank you, and thanks for bringing up a sweet memory!
Fresh Roma Tomatoes--coarsely chopped--are awesome for this type of dish. Canned tomatoes can be dark and heavy. I think a light tomato base brings out the flavors of the fish.
Wow Eric that just looks amazing bravo. One question tho, what about leftovers, how would or could you reheat if you’ve made too much? Thank You so much.
Discovered your channel yesterday (Sat); Today (Sun) made this Cioppino. WOW,!!! Absolutely delicious; I followed the recipe to the letter. Good Job, Eric. Keep delicious videos coming!!!! One question, how would you recommend reheating for tomorrow? Yes, the crusty bread put it over the top.
@@SimplyElegantHomeCooking made it today, amazing!!! One thing I did do different, I added the rind of a piece of parmesan, made the soup very hearty, so I added more stock. Overall great recipe and thanks for the inspiration 👍👍
kinda related, the only real reason I make tomato sauce is so i can dip bread into it. i get a loaf of sesame seed italian bread, sometimes toast it, but my goodness it's better than pasta.
Lemon is what they gave us on Friday in grade school because some people could eat meat. So we all had to get old fish with our powering lemon. I hate lemon
This is the New Orleans Holy Trinity. There are no carrots or celery in San Francico Cioppino. It isn't American, it's extremely regional like gumbo, American immigrant and regional at the same time. San Francisco Itialian Americans are from the north, like Cuppin/Genoa, and East Coast Itialian Americans are from Sicily, and they immigrated at different decades and for different reasons, and with different culinary histories. Anchovie paste! Shame on you. Never in a cioppino. How about adding salami or serving it with pizza dough? It's a nice looking maybe southern midwestern version of a fish stew, but this isn't chippino, which has onions, fennel, maybe some peppers, standard north Italian spices clam juice or fish stock as a simple and clear base. But you are right about the San Marzano. Not really lemon, and no, not really any seafood you like. It's white fish and shellfish, expecially raw Dungeness. But maybe in Kansas etc fake crab, canned tuna, and corn will do.
Italy wasn't even a unified nation at the time, they didn't even speak the same language during our civil war when so many immigrated, with vastly different cultures.
@@SimplyElegantHomeCooking I couldn't start my own channel because I lack the critical ingredient of vanity, but thanks for the encouragement, the appreciation, acknowledgement of expertise, and for the video! Keep it up, we learn so much.
Anchovies or anchovy paste has no business in Cioppino. Red pepper flakes should be used in moderation, it's not Chili!...Fennel as well as shallots SHOULD ALWAYS be used in Cioppino. And it should ALWAYS be a fish stock that is used, IMO...I was trained by a true Italian that you NEVER PUT carrots & celery or Lemon in the pot of Cioppino...but you use the shrimp tails and Dungeness crab shells and 1 celery stalk, 1 carrot, and the Fennel trimmings in the fish stock to give it depth of flavor. 1 whole lemon's juice should be squeezed into the pot...not lemon slices! And you never should add the seafood all at once...you put the mussels and clams in first, then the firm white fish fish, (halibut, cod etc.) then the delicate scallops, then the shrimp, and then the previously cracked and cooked Dungeness crab last. All at 3 to 5 minute intervals to let them marry their juices & flavors. The entire stew should cook no more than 50 minutes... or the clams, scallops, and shrimp will get rubbery. 20-25 minutes to build the base and then approx.15 minutes to add the seafood.
![[Part 1] รักมาไม่ทันตั้งตัว❤ หนุ่มสาวโสดถูกจับมาแต่งงานกันกะทันหัน แถมเธอยังเป็นหัวหน้าของเขา?!](http://i.ytimg.com/vi/y2pOOMkuFI0/mqdefault.jpg)
Really delicious seafood recipe
Thanks!
Keep doing your videos love how you explain everything and make it simple...
Thanks! These type of comments motivate me to keep posting more recipes!
Classic Italian American. Great recipe Eric. I often use chopped anchovies when I cook lamb stews and casseroles. Fish sauce fulfils a similar function in South East Asian cuisine.
I just discovered anchovies a few years ago and I am using them more and more! Thanks for watching!
That's a great looking stew! I love all of the seafood that you used. Can't wait to try it.
Thanks! And feel free to swap these choices out for whatever looks the best at the fish market! The recipe works well with any type of seafood!
Finally! I've been watching Cioppino view the last two days and they all dump in the seafood and say cook for 5 to 7 minutes. I'm not an expert, but even I know shrimp takes 3 minutes and kill the heat. Thanks, Eric. You the man.
Haha thanks! Nothing worse than overcooked seafood!
Looks delicious. An elegant dish that is simple to make. Yum!
Yes this cioppino is easier than you think and it is true restaurant quality!
Ooohhh, lovely! There used to be a little Italian restaurant I would visit frequently, and they would allow me to customize my cioppino and add whatever seafood and shellfish I desired. Then they tore it down to build a mall. I miss that place still, sigh... A terrific recipe Eric, thank you, and thanks for bringing up a sweet memory!
Well now you can follow this recipe and customize your very own cioppino any time you like! Thanks for stopping by!
Classic recipe. Definitely many customizing options. Nice!
Yes! Just ask your fish monger what is best!
Your cooking and videos are amazing! I appreciate what you do, very much :) Can't wait to try this one too
Thanks! You will LOVE this recipe!
That looks amazing!
Thanks! It was really good!
*Very delicious, and I like the recipe, congratulations!‼*
Thanks! Cioppino may be my favorite dish of all time!
Amazing recipe!
Thanks! This is seriously one of the best dishes I've ever cooked.
Good tip about the anchovies!!
Oh yes, they blend in nicely and add such depth of flavor.
A fabulous dish Eric, that came out perfectly, must have been packet with flavors, big like!
Thanks! Yes this cioppino is definitely not lacking in the flavor department!
Just beautiful I want some cioppino right now
Thanks! I had been dying to make this dish for awhile!
Fresh Roma Tomatoes--coarsely chopped--are awesome for this type of dish. Canned tomatoes can be dark and heavy. I think a light tomato base brings out the flavors of the fish.
I used San Marzanos which are the highest quality canned tomatoes but fresh Roma tomatoes would work well too!
SO GOOD SO TASTY EXCELLENT MEAL THAT YOU HAVE PREPARED , SO BEAUTIFUL THANK YOU
Thanks! This is a special occasion dish!
Wow Eric that just looks amazing bravo. One question tho, what about leftovers, how would or could you reheat if you’ve made too much? Thank You so much.
I would avoid reheating too much, probably just slowly bring up to a low heat on the stove top. Definitely avoid the microwave.
Discovered your channel yesterday (Sat); Today (Sun) made this Cioppino. WOW,!!! Absolutely delicious; I followed the recipe to the letter. Good Job, Eric. Keep delicious videos coming!!!! One question, how would you recommend reheating for tomorrow? Yes, the crusty bread put it over the top.
Thanks! Glad you enjoyed! For rehearing, just gently bring it up to warm but not boiling temperature as you don’t want to over cook the seafood.
Perfect
Thanks! I am looking forward to the cooler weather when cioppino is back in season!
I'm making this tommorw
Great! I hope it turned out nicely for you!
Thank you 😊
You’re most welcome!
Yummmm
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH
Don't leave out the anchovy paste (or anchovies). You will not taste it, but it adds natural MSG that makes the dish pop....
Oh yea it is still good without it but the anchovies do make it pop!
The oyster bar at Harrah's in Vegas has the best Cioppino
Only downside is when ordering cioppino in a restaurant they never give you enough, hence why I love making a huge pot of it at home!
@@SimplyElegantHomeCooking very very true, gonna try this recipe this weekend 👍👍
@@SimplyElegantHomeCooking made it today, amazing!!! One thing I did do different, I added the rind of a piece of parmesan, made the soup very hearty, so I added more stock. Overall great recipe and thanks for the inspiration 👍👍
kinda related, the only real reason I make tomato sauce is so i can dip bread into it. i get a loaf of sesame seed italian bread, sometimes toast it, but my goodness it's better than pasta.
You right the lemon will over power the dish. Most people don't get it about LEMON
No fennel?
Lemon is what they gave us on Friday in grade school because some people could eat meat. So we all had to get old fish with our powering lemon. I hate lemon
This is the New Orleans Holy Trinity. There are no carrots or celery in San Francico Cioppino. It isn't American, it's extremely regional like gumbo, American immigrant and regional at the same time. San Francisco Itialian Americans are from the north, like Cuppin/Genoa, and East Coast Itialian Americans are from Sicily, and they immigrated at different decades and for different reasons, and with different culinary histories. Anchovie paste! Shame on you. Never in a cioppino. How about adding salami or serving it with pizza dough? It's a nice looking maybe southern midwestern version of a fish stew, but this isn't chippino, which has onions, fennel, maybe some peppers, standard north Italian spices clam juice or fish stock as a simple and clear base. But you are right about the San Marzano. Not really lemon, and no, not really any seafood you like. It's white fish and shellfish, expecially raw Dungeness. But maybe in Kansas etc fake crab, canned tuna, and corn will do.
Italy wasn't even a unified nation at the time, they didn't even speak the same language during our civil war when so many immigrated, with vastly different cultures.
Lol maybe you should start a TH-cam channel and post your version, sounds like you're a self-titled expert on this stuff!
@@SimplyElegantHomeCooking I couldn't start my own channel because I lack the critical ingredient of vanity, but thanks for the encouragement, the appreciation, acknowledgement of expertise, and for the video! Keep it up, we learn so much.
Anchovies or anchovy paste has no business in Cioppino. Red pepper flakes should be used in moderation, it's not Chili!...Fennel as well as shallots SHOULD ALWAYS be used in Cioppino. And it should ALWAYS be a fish stock that is used, IMO...I was trained by a true Italian that you NEVER PUT carrots & celery or Lemon in the pot of Cioppino...but you use the shrimp tails and Dungeness crab shells and 1 celery stalk, 1 carrot, and the Fennel trimmings in the fish stock to give it depth of flavor. 1 whole lemon's juice should be squeezed into the pot...not lemon slices! And you never should add the seafood all at once...you put the mussels and clams in first, then the firm white fish fish, (halibut, cod etc.) then the delicate scallops, then the shrimp, and then the previously cracked and cooked Dungeness crab last. All at 3 to 5 minute intervals to let them marry their juices & flavors. The entire stew should cook no more than 50 minutes... or the clams, scallops, and shrimp will get rubbery. 20-25 minutes to build the base and then approx.15 minutes to add the seafood.
Some of the comments people leave on this channel are really good for a laugh!
OK…my ears hurt…
Worcestershire is pronounced as “Wooster-shear”.
Some English words are difficult for non-Brits.
Sorry, I’ve heard it pronounced both ways!
What’s this here sauce