Cioppino Recipe | The San Francisco Fish Stew
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- Опубликовано: 21 авг 2024
- This stew will have you on a flavor roller coaster. This can be very expensive, but so worth it. I also made a pasta dish out of it.
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LOOK, I TALK A LOT!!!!! If you are looking to get fast recipes, with incomplete steps that keep you guessing on what to do next...then this isn't the channel for you. I just simply want to raise your knowledge and execution of culinary. I'm very detailed in my explanations and techniques. You will learn something here. I don't have the ability to upload consistently because well I own a Private Chef business and I have 6 kids to raise, but given the time I will bring top quality content for you.
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THANK YOU!!!!!
I love the way you take your time to explain everything your are thorough, you cook with your heart, I’m in
I’m so glad I found your channel
Thanks, Brotha Man. I dig the long explanations. How else can a minnow learn how to cook like a sturgeon? Keep teaching it the way that you do. Beautiful.
Very nice. Liked your technique. Will follow you for other recipes. Thanks.
Very good! Thank you very much
Making this for my Daughters going away party Sunday, I ll let you know. Thanks for sharing
She is going to love it
This looks great I'm gonna opt out of the bottle clam juice but having this for dinner tonight.
Excellent
oh wow you got all the 7 fish in your soup! That is so astonishing.
Very nice job Chef!! And keep up explaining things!!!
I love your recipe. Can you make it pretty much like I have with the exception of giving your fish and scallops some color, which is a good idea. But why would you pre-cook yours mussels before putting them in the pot?? thank you for a very detailed recipe. I know you had some videotaping problems, but still an awesome video.
Awsome Bruh!
Great vid Chef! Just wish that instead of adding that raw purée that you had just thickened the sauce with the pasta , pasta water and emulsified it and cooked the last minute of the pasta in the new sauce. The mouth feel as you know would’ve been off the charts and it wouldn’t have made your already perfect mother sauce too acidic as canned tomatoes typically are. Big love from the Philippines.
You are awesome
Looks good chef. I would have kept the fennel as its a signature component of the dish but to each their own I guess.
I got you. Everyone is being so positive. But here just a little constructive feedback.
Maybe don’t show ALL the ingredients that barely fit on the screen. The best videos go step be step. Higs
Bro, I have no video person, I do my own edits. It is not easy to cook and talk on top of doing everything else. I do what I do to get it done and put it out to help others cook. Can you just appreciate the work and not nitpick? FYI, I had to shoot this particular video 3 times for different reasons. This shit ain't easy.
How much did you spend on this dish $$$$$$$$$$
No recipe?
Lost me sub'g celery for fennel
NO BUENO
Totally changes dish 4 the worse
Well I don't like Fennel, so why should I have to make my food according to your taste?
30 min video, 27 minutes of explaining the ingredients.
It's always nice hearing from those that love to criticize