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.
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.
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.
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!
2 дня назад готовила испанский суп с морепродуктами! Но не догадалась использовать бульон из креветочных панцирей! Спасибо огромное! С таким бульоном суп будет потрясающий!
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!
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.
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.
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
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.
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.
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.
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!
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!
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.
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.
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.
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!
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.
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 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..!
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!
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.
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.
💗Great upload.~ This is a really delicious looking seafood tomato stew.~ Valuable recipe.~ I'm looking forward to the next video.~ Nice video.~ 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙂🙂🐹🐹
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.
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!
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!
"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.
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...
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!
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.
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
I decided to make cioppino for the first time today since I was at the farmers market where I bought the fennel, halibut head /bone and pieces, mussels.Then I got the rest at the Asian market . Since I remember you said the regular shrimp is “ hot doggy” , I decided to slice the big shrimp lengthwise. Good thing I got cento clam broth in olive oil in my cupboard. I kept adding the halibut broth to the pot while simmering. I tried adding a little brown sugar but it made it sweeter so I added a small can of chop tomato in Italian sauce. Really worked well 😅. Toasted some sourdough baguettes. I was in cioppino heaven. But my hubby made me upset because he only said. “ it’s good, it hit the spot” . My prepped time was long though. Cleaning and chopping and cutting and etc.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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.
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.
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?
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.
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!
2 дня назад готовила испанский суп с морепродуктами! Но не догадалась использовать бульон из креветочных панцирей! Спасибо огромное! С таким бульоном суп будет потрясающий!
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
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
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.
😂😂😂
He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!
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!
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
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.
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
My mouth is watering like a waterfall while watching this….😋
LOVE Cioppino, Bri! So glad you created this one. Thanks.
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
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.
Thanks!
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
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....
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.
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...
Cioppino was always a much anticipated Christmas dish in my family. So many good memories.
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!
This is such an Italian soup!!!!! Thanks for this 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!
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.
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.
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.
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.
Made this for the boyfriend, he loved it. Thanks for the recipe!
I love cioppino. This looks like a really good, straight forward recipe.
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!
Cioppino is my favorite. I’m from the Bay Area and it is delicious ❤
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.
You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you
My Favorite thing to Eat!!!
Anywhere! Anytime!
Home run again Brian. So easy to make and the taste is 5 Star. One of my favorite meals. Thank you.
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 !!!
Used frozen shrimp,oysters, canned clams, and chicken for this and it still tasted good.
Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!
Fresh fennel is so underrated. Great job incorporating simple ingredients and core technique into a tasty dish.
Indeed !
Best Cioppino recipe I have seen. Not horribly expensive as other recipes!
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.
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 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..!
God that made me hungry! This dish and any variation on it is a winner every time!
Something nice to eat this winter
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!
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!!!
it look yummy, you did a very good job. thanks for sharing. cant wait to make it
I like to dehydrate the shells then powder it and use it as a flavoring as well in cioppino and other seafood soup
The B roll is almost as good as the recipe!!
Thanks man
On the books for tomorrow
In the Bay Area morning crisp fog, with that sourdough with butter and garlic. So Good! Reminds me of home.
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!
Excellent video and brilliant presentation!
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!
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.
Bri, why your stove is always so clean! Spotless!
Please recommend some cleaning products in the kitchen too!
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.
Thanks! Learned a lot! Will try it next at family gathering.
Made this today for Valentine's Day dinner and it was fabulous! Thank you!
💗Great upload.~ This is a really delicious looking seafood tomato stew.~ Valuable recipe.~ I'm looking forward to the next video.~
Nice video.~ 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙂🙂🐹🐹
Excellent recipe! I use San Marzano tomatoes because I think they are the best sauce tomatoes on the planet.
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.
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!
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!
Don’t need to convince me, I’m sold🥰
Will be in italy next week for vacation. Will try it out since i got good access to seafood there!
I am definitely going to give this recipe a try.
Great recipe ! Will try making it tonight !
"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.
I love a good Cioppino especially with sourdough
your personality is awesome. (as far as I can tell through RUclips)
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
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 like it!! He’s got the groove 😂😂🥰🥰🥰🥂🥂🥂.. I made this, Brian!! Thank you! Out of this bloody world!! Cheers, mate ! 🥰🥂🥂
молодец парень ,хорошая подача , я тоже так готовлю и моей семье очень нравится, good job man.
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! 🤣
I’m drooling BMan! Can’t wait to dive into this one. You’re the best!
Looks delicious. Thanks for demystifying this dish. Can’t wait to try it.
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.
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
THIS VIDEO IS FOR ME!!! THANK YOU!!
Pastis in Cioppino, a Chef’s kiss! 😘
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.
Cioppino is So delicious and good!!!
Definitely reminiscent of a Manhattan Clam Chowder... Looks excellent!
Thanks so much for this wonderful dish.
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
I gotta try this as a seafood fan. Love ya B. Have learned a lot from you.
I decided to make cioppino for the first time today since I was at the farmers market where I bought the fennel, halibut head /bone and pieces, mussels.Then I got the rest at the Asian market . Since I remember you said the regular shrimp is “ hot doggy” , I decided to slice the big shrimp lengthwise. Good thing I got cento clam broth in olive oil in my cupboard. I kept adding the halibut broth to the pot while simmering. I tried adding a little brown sugar but it made it sweeter so I added a small can of chop tomato in Italian sauce. Really worked well 😅.
Toasted some sourdough baguettes. I was in cioppino heaven. But my hubby made me upset because he only said. “ it’s good, it hit the spot” .
My prepped time was long though. Cleaning and chopping and cutting and etc.
One of my fave dishes of all time. Gonna try this recipe and sub the squid with scallops.
This guy is a master
Great recipe!
Looks great. Going to make this. Thanks.
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.