A Seafood Lover's Dream (Cioppino) | Chef Jean-Pierre
HTML-код
- Опубликовано: 24 апр 2022
- Hello There Friends, Today I'm going to make a dish that is sure to please ALL of the Seafood Lovers! A Cioppino, a dish full of fish and wonderful flavours that come together in harmony to make you want more and more! Come and learn how to make this dish and let me know what you think in the comments below!
RECIPE LINK:
chefjeanpierre.com/recipes/sa...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
chefjp-com.3dcartstores.com/G...
❤️ Wusthof Chef's Knife:
chefjp-com.3dcartstores.com/s...
❤️ Signed Copy of Chef Jean-Pierre's Cookbook:
chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Хобби
"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 😋
My shopping has gotten expensive since I have a daily intake of these great instructional videos
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….
Onyo is always number first!
Eight ball rolling through the kitchen ! Look out !
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
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.
Chef Jean-Pierre is a genius!
🙏🙏🙏❤️
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!
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!
"for those that don't drink wine. bless you"----good comment chef
Seafood lovers dream thanks chef. I’m from the upper peninsula of Michigan
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.
When I'm in a dodgy mood, I'd watch Chef Jean-Pierre🍾
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…
When I See 👀 such Food, I’m Appreciative 🫰🏽🐨
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.
😀🤣🤪 “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! 😂😂🤣
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
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
A great T-shirt: 'If I was a mussel, I'd like to have my last meal with me.' Chef Jean-Pierre Wake up! Wake up! Love it. 😄 🥰
Imagine a mussel on death row.
😂😂😂😂😂
You must "tickle" the mussels! 😂
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!!
I love every show he dose. He makes Food Fun, great attitude and inject life and love into his cooking and food.
We so love you JP. You are hilarious.
🙏🙏🙏❤️
Sir, You always put a smile on my face when watching you cook and joking around..
"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😊
CHEF!!!! The mussels scene was PRICELESS!!! “WAKE UP!!!” “If I were a mussel id want my last meal to be with me!”🤣😂🤣😂 My mother was laughing so hard, she’s a new fan!
I just found my new favorite chef ❤
Most entertaining chef next to Cowboy Kent imo, keep doing what you do!
I respect honesty, virtue that you can build trust on it.
Keep buying the seafood forget the price you only live once. Looks delicious 😋
That is how my kitchen looked yesterday 😂🙏🏻💃🏻
I really enjoy your cooking shows. Recipes very good
Legend says that returning fisherman in SanFrancisco “chipped in” pieces and trimmings from their daily catch into a communal pot. Mirepoix, tomatoes, garlic and wine, all plentiful in California made a predestined marriage. There’s no precise recipe, but I’d strongly advise a large dungenese crab claw and a huge hunk of sourdough to soak it up
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 RUclips 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!
That’s classic Chef JP! Tickling mussels, waking them up… Only a Chef of your expertise and mastery, can make me laugh, and teach me at the same time. Bravo Chef!
Thank you Tom!!! 😊
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.
There are those who dislike seafood & that is good because it leaves more for people like me who like seafood. Mmmmm.
😂😂❤️🫵🏽reminds me of my late Dad great show great cook👍🏽
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 .☺☺
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 🙏
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 ☘️
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.
Damn it!!! Every time Chef makes something amazing I end up going to the store and cooking it. Time to do prep now. Thank you Chef!
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
I love you Chef, cannot stop saying it! Je t'aime Chef Pierre.....
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 !!!!!!!!!!!
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 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 🙏
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
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 🙏
Oh yeah!! Cookin good in da neighborhood!!!
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!
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.
Boy that is a seafood lover's dream Chef!
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 😜😂🤣
I do not eat much, but I surely could eat 5 of those beautiful servings! I adore you Chef Pierre. Mercy....
NICE! Hey, Chef! Good show! Yeah, show us how to make that Classic bouillabaisse, Guy!
Chef jean, my girlfriend is sick and not feeling good, but you demanding the mussels to WAKE UP made her laugh and smile. I will try to source the items to make this.
I would love to have more stories thrown in. Also I know how to use a mortar and pestle but could you show us how to use one? Idk if you use it often but worth it for content
no matter the food itself, love this guy!😊😊😊
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
j'ai cuisiné cette recette pour un repas de famille. Tout le monde s'est reservis.
Superb! 😊
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
I turned off Fox Business when Chef Pierre comes on. This is my all-time favorite dish. I live in the midwest so we will make do with what we have. Jean Pierre, you don't know how happy you make people feel watching you cook. I first had Bouillabaisse in Barcellona in 1972 at a restaurant on the beach. This dish brings back great memories. Thank you.
Love the mid show quizzes! Lets go port!
Not only a great chef but an outstanding comedian 🎉
this is the best show on earth !
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.
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.
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 can picture in my head people standing in their kitchen yelling at their mussels to wake up. 🤣
WOW !!!! I LOVE MUSSLES And everything in this .....
you sir are my favorite chef ever
Thank 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😅🫶🏽
A lot of fun Jean Pierre
Thank you!!!👍❤
I love this guy. He is so great to watch.
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.
Ohhhhhhhh my goodness that looks so delicious I wish I could afford that
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"!
Just found you on RUclips, looks like I'm gonna be busy for a while watching your videos, fun and knowledgeable chef to watch!!!!
Chef, thank you for the smiles. You make me laugh. 👍👍👍
Remember, the onyo is always number first!! Love ya Chef, you are the best
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 this chefs videos because it feels like having a crazy uncle you get to hang out with in the kitchen.
I am pretty sure that Cioppino comes from the Fish Soup that is used to be prepared in Liguria that is the italian region around Genova. Here you can find "Ciupin or Ciuppin" that is a mashed fish soup, a sort of thick broth with the fish mashed without bones once it is cooked. It is erved usually with toasted bread.
Not only you are a great chef but a brilliant teacher as well.
Thank you 🙏
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 wish I was there too I never saw such cold and snow here
You makin me happy, chef.
I do like mondays :-)
I love watching your videos
support 👍👍👍
Chef Jean-Pierre
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 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 .
Love to see a compilation of outtakes on your channel as well, that would be hilarious 🤣👍🏼
Got new lessons : the way to wake up mussels.....your video always fun to watch Chef.....😂😂
I made this for Christmas dinner. It was soooooo delicious. My family loved them.
Yummmmm…..love this dish. Good that many countries have a version…
Jean Pierre is the best chef
Thank you 🙏