WOW! Thank you so much tante Marie’s kitchen 👍I lived in SF and been cooked your recipe a couple time and still my family and friends keep asking me when I’m gonna cook again and again. It is sooo delicious 😋 for me as seafood lover this my next level. 👍👍👍❤️
outstanding! Cioppino is my favorite "go to" dish. To me it HAS to have Dungeness cracked crab, large shrimp or Prawns, Sea Scallops and firm white fish in it. A couple things you left out that I put in mine are Shallots, and Saffron.
Made cioppino for Christmas Eve dinner. Used it to cover the seven fishes classic Italian dinner. Used bay scallops, calimari, mussels, clams, shrimp, cod, and Dungeness crab. Big hit. Happy New Year.
Great recipe and very good instructions I recently went fishing and crabbing in SF and this recipe was enjoyed by my entire family thank you so much for putting this out there!
My mom and I were just talking about doing a get-together and making this luscious dish. I got so many wonderful tips from you and appreciate your help. I have also subscribed, so as not to miss any of your wonderful videos. Thank you!
Very good recipe thank you for sharing!! However I did substitute the scallops for mussels. I also added 2 freshly squeezed oranges and substituted some salt with old bay seasoning. Tuned out great :)
Ma'am, thanks for sharing great lesson. I've just learned some cioppion especially crab juice broth. It's really great wisdom and idea. It looks better than Italian one. and long live with good healthy.
Agree with No Nonsense Nordsman, I'm from SF and we never had fish or Scallops in Cioppino. And it's not real if you don't use Dungeness crab in it, which now a days you can get almost anywhere. I now live about forty miles from Charlotte NC and can even get the crab in the town close to me. You must have gotten your recipe from a Tourist restaurant. Go to The Native Sons of SF Crab Cioppino or the Sons of Italy crab Cioppino Cioppino for a real Cioppino.
I am still searching the web for an authentic San Francisco Cioppino recipe. I never tasted fennel in the one that I ate. Or had large pieces of anything veggy but Tomato. No Scallops and No fish. Mussels, Crab and Clam I don't remember shrimp either. Maybe I am wrong on that one .
@@nagaempress I first had Cioppino over 45 years ago in Sausalito, CA. It was incredible, and I asked to speak to the chef if he had the time...I asked him what he put in it and if there were "options"...he told me Dungeness crab was a must, as were his Trinity, a solid fresh white fish, Shrimp, Clams...he also said to use crushed tomatoes, onions, shallots, fennel, garlic, a good drinking white wine, and the juice from the clams. optional ingredients were squid, mussels, Scallops, carrots & celery. (He used the Squid Scallops, and mussels when crab was out of season). I've been making it for guest dinners ever since and it's always a hit.
@@cheswick617That recipe comes from Scoma's in Sausalito. I've had it many times. It also must be served with SF style sourdough french bread to dip in the tomato sauce!!!!!!! 👍🦀🥖
anything in that pot that isn't served is going to become over cooked rubber. how do you solve that problem with cioppino?remove it all and reassemble later? no. it doesnt work. you have to eat it all right then and there. 😎
*The original recipe didn't call for fish stock or water at all.* *It called for wine and the stock came from the seafood added as it was steamed, braised or boiled.* *The original was also cooked in a copper pot ... NOT "a heavy pot".* *So you have two things absolutely WRONG in the first 33 seconds of the video.* *And you call yourself a chef.* *There are an infinite number of ways to make cioppino ... But you can't spew out misinformation about the original one ... claiming to be making the original one ... if you really want to make the original recipe that was created in San Francisco.* *Let's see what other misinformation you vomit up during the remainder of the video ... Shall we?*
No Nonsense Norseman Awfully harsh aren’t you？ Years ago while working in SF‘s Fishermen’s Wharf, I learned from many chefs that a recipe is a guide and you tweak it to your taste. Your method and ingredients are up to you as long as the end results is delicious. There is no lock step way of making something exactly one way. No wonder you are a no nonsense my way Norseman!
So charming. Also lived in SF/Oaktown six years. Had a lot of cioppino, in a lot of places in a 40 mile radius. Dungeness crab was only in during season. No other crab seemed to do. Mussels, clams every time, ration depending on where you were, Santa Cruz? Lots of mussels. In my own home, I shifted almost wholly to fish, a mix of white and oily (to make up for the lack of shellfish, and to curate a kosher version. Local sardines shined). What was important was a large enough pot, excellent tomatoes, enough fish or seafood. I used wine. I used fish stock. I used whatever was needed. And no two batches were exactly the same. One chose based on what was available. Tonight, I’ll make this in the Rocky Mountains. It will still be oriented western, Alaskan salmon, California sardines...the large ones I’d grill in summer. Colorado trout,. I’ve been given crayfish and rock lobster from east. Because I’m using what’s available, it will ring with original intent. I watched this to recapture the broth. I’ll use wine. Because it’s what I have. Because food is to be enjoyed, not used to troll people online.
@@truepeacenik It is a dish that is different every time. Maybe using all natural and fresh foods ... and nature isn't consistent. If I remember right, it was Alliottoe's in San Francisco that made the first Cioppino. But that's where I had my first serving. You're right in the respect that it's a dish you can use whatever you have on hand, and anything you want to use ... as long as it all comes from the water. I recall being at Mandeville Island outside the San Joaquin Channel ... we were rafted up with 14 other yachts, waiting to watch the 4th of July fireworks that Baron Hilton set off from his hunting club each year. Anyway, the chef who created Cioppino was on one of the boats rated along side ours, and he kept us all laughing, fat & happy that week. The one thing he said, "Good wine and lots of it".
Absolutely fantastic. I ate this exact method last night. Amazing. Be careful about the "Fish Stock". If your do not make "Fish tock then buy fish stock. THE FISH STOCK ADDS AN AMAZING TASTE. Please get fresh San Francisco Sour Dough bread and toast it. Bon Appetit. gse
No! True Californians do NOT call shrimp “prawns”🦐 🍤 We call prawns “prawns”. The are different animals 😐. Your a cooking professor cmon! Shrimp belong to suborder Pleocyemata, while prawn species belong to the Dendrobranchiata suborder. Maybe reference Perl’s “Fishwife Pearls” recipe book. It’ll elevate your Cioppinos. 🤘
WOW! Thank you so much tante Marie’s kitchen 👍I lived in SF and been cooked your recipe a couple time and still my family and friends keep asking me when I’m gonna cook again and again. It is sooo delicious 😋 for me as seafood lover this my next level. 👍👍👍❤️
Fantastic im making this for Mother’s Day tomorrow even tho my mother is in Heaven. She loved SFO and this dish!
We miss u Mary!!! Gonna make this stew soon! See you soon!
Paul and Chris ( Chicago)💕😘
outstanding! Cioppino is my favorite "go to" dish. To me it HAS to have Dungeness cracked crab, large shrimp or Prawns, Sea Scallops and firm white fish in it. A couple things you left out that I put in mine are Shallots, and Saffron.
Made cioppino for Christmas Eve dinner. Used it to cover the seven fishes classic Italian dinner. Used bay scallops, calimari, mussels, clams, shrimp, cod, and Dungeness crab. Big hit. Happy New Year.
Great recipe and very good instructions I recently went fishing and crabbing in SF and this recipe was enjoyed by my entire family thank you so much for putting this out there!
My Italian mother make great Cioppino, Tante Maries sounds like will match or better hers. Looking forward to make it.
I came across your channel today and I have to say I can't get enough! I love it and I can not wait to try out your recipes!
Made this last night for Christmas Eve dinner, outstanding! Great idea to make your own clam stock, much better than store bought. Thanks!
Thank you for the steps on cleaning and prepping the fresh seafood, especially the crab. Great informative video.
We traditionally ate this every year on Christmas..... miss those years.....
What a lovely compliment. Thank you for watching.
I lived in north beach on Francisco st. 30 years ago, I remember walking by the spot every day
My mom and I were just talking about doing a get-together and making this luscious dish. I got so many wonderful tips from you and appreciate your help. I have also subscribed, so as not to miss any of your wonderful videos. Thank you!
Nice to see you using fresh clams for the clam juice!
Very good recipe thank you for sharing!! However I did substitute the scallops for mussels. I also added 2 freshly squeezed oranges and substituted some salt with old bay seasoning. Tuned out great :)
Nice job well done! Happy Cooking ...
Lots of really good tips. Much appreciated!
Fabuloso Mary. Awesome sauce. Thanks for taking time to show us this fabo recipe. -PawPaw
Awesome! Used to have this in a restaurant & have been looking for a recipe ever since thanks!
And you are a very good teacher.
I made this last night and it tasted amazing I added lobster along with everything else. Thank you for the recipe.
Every Sunday night I have to watch this, so awesome thank you so much for posting this -PawPaw
Ma'am, thanks for sharing great lesson. I've just learned some cioppion especially crab juice broth. It's really great wisdom and idea. It looks better than Italian one. and long live with good healthy.
I love this at Sotto Mare! lovely recipe!
YUMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MARIE
Looks delicious! Can't wait to make this dish!
I made it by the recipe, it's great. thanks
I need to make this for thanksgiving this year.
Looks delicious 😋
perfect and very well explained. best vid so far
One of my favorite meals
You are beautiful and your dish looks wonderful yum yum
I would think that the clams for the broth, would now be tough by now when added to the pot and after a few min. of cooking in the pot?
Great job thanks
Sourdough bread goes great with it ......toasted
Good job!
The only thing I would do different is strain clam juice in strainer
Excellent cooking
I marinate them for better flavor and yes, I used cooked crab in the shell. Thank you for watching.
Thank you! 🙏👍
Thank you! Let me know how it turns out.
Interesting red wine choice, especially after you've just cooked the stew with white wine. Maybe a light (and chilled) Chianti?
THANK YOU LOOKS DELICIOUS
What a great video! Thank you!
I can bet you have a bunch of lucky grandkids that come to your house to eat!!!!
That crab is huge.
Agree with No Nonsense Nordsman, I'm from SF and we never had fish or Scallops in Cioppino. And it's not real if you don't use Dungeness crab in it, which now a days you can get almost anywhere. I now live about forty miles from Charlotte NC and can even get the crab in the town close to me. You must have gotten your recipe from a Tourist restaurant. Go to The Native Sons of SF Crab Cioppino or the Sons of Italy crab Cioppino
Cioppino for a real Cioppino.
I am still searching the web for an authentic San Francisco Cioppino recipe. I never tasted fennel in the one that I ate. Or had large pieces of anything veggy but Tomato. No Scallops and No fish. Mussels, Crab and Clam I don't remember shrimp either. Maybe I am wrong on that one .
@@nagaempress I first had Cioppino over 45 years ago in Sausalito, CA. It was incredible, and I asked to speak to the chef if he had the time...I asked him what he put in it and if there were "options"...he told me Dungeness crab was a must, as were his Trinity, a solid fresh white fish, Shrimp, Clams...he also said to use crushed tomatoes, onions, shallots, fennel, garlic, a good drinking white wine, and the juice from the clams. optional ingredients were squid, mussels, Scallops, carrots & celery. (He used the Squid Scallops, and mussels when crab was out of season). I've been making it for guest dinners ever since and it's always a hit.
@@cheswick617 Do you have a recipe that you can share that you use ?
@@cheswick617That recipe comes from Scoma's in Sausalito. I've had it many times. It also must be served with SF style sourdough french bread to dip in the tomato sauce!!!!!!! 👍🦀🥖
Missed San Francisco Cioppino
Thank you Mary for sharing this! Why do you marinate the fish/scallops in olive oil and salt before cooking? Was the crab you used cooked?
Not Mary, but the Dungeness Crab ALWAYS IS PRE COOKED, and then cleaned, & cracked.
it's part of the fun of eating it
good
I've seen a lot of cooks making cioppino. None of them added chilly flakes. The cioppino has to be a bit specie. Great
She's good, I can relate to her
It is perfectly fine to leave out the crab . However, if using crab it has more flavor in the shell and some people think its fun to eat it that way!
Am i a fan wow
Fantastic! Thank you :)
Replacement for wine.
Don’t try to down load recipe it does not exist
This is so easy to make but I'm still gonna blow 50 bucks on it in North beach
anything in that pot that isn't served is going to become over cooked rubber. how do you solve that problem with cioppino?remove it all and reassemble later? no. it doesnt work. you have to eat it all right then and there. 😎
The soup so thicker
@ 1:40
*Every chef & McDonald's worker knows that Olive Oil IS NOT "FAT"!*
@Kevin Chavez
Not what I learned ... But I'll accept that definition.
@@nononsensenorseman No one cares what you accept or don't accept...It IS A FAT, as Kevin Chavez stated.
She lost me when she tasted right over the pot and dumped the rest right back EEeeewww! Why do people think its ok to share their germs?
"Fresh, fresh, seafood... " Dead clam on plate. LOL. :P
Ed sent a package) llllllllllllllllllllllllllllllllllllllllllllllllllllllllll]p
))
*The original recipe didn't call for fish stock or water at all.* *It called for wine and the stock came from the seafood added as it was steamed, braised or boiled.*
*The original was also cooked in a copper pot ... NOT "a heavy pot".*
*So you have two things absolutely WRONG in the first 33 seconds of the video.*
*And you call yourself a chef.*
*There are an infinite number of ways to make cioppino ... But you can't spew out misinformation about the original one ... claiming to be making the original one ... if you really want to make the original recipe that was created in San Francisco.*
*Let's see what other misinformation you vomit up during the remainder of the video ... Shall we?*
No Nonsense Norseman Awfully harsh aren’t you？ Years ago while working in SF‘s Fishermen’s Wharf, I learned from many chefs that a recipe is a guide and you tweak it to your taste. Your method and ingredients are up to you as long as the end results is delicious. There is no lock step way of making something exactly one way. No wonder you are a no nonsense my way Norseman!
No nonsense Asshole! What a fucking top tier jerk you are. I’m sure you have an active social life with your charming personality. Dickhead.
So charming. Also lived in SF/Oaktown six years. Had a lot of cioppino, in a lot of places in a 40 mile radius. Dungeness crab was only in during season. No other crab seemed to do. Mussels, clams every time, ration depending on where you were, Santa Cruz? Lots of mussels.
In my own home, I shifted almost wholly to fish, a mix of white and oily (to make up for the lack of shellfish, and to curate a kosher version. Local sardines shined).
What was important was a large enough pot, excellent tomatoes, enough fish or seafood. I used wine. I used fish stock. I used whatever was needed. And no two batches were exactly the same. One chose based on what was available.
Tonight, I’ll make this in the Rocky Mountains. It will still be oriented western, Alaskan salmon, California sardines...the large ones I’d grill in summer. Colorado trout,. I’ve been given crayfish and rock lobster from east.
Because I’m using what’s available, it will ring with original intent.
I watched this to recapture the broth. I’ll use wine. Because it’s what I have.
Because food is to be enjoyed, not used to troll people online.
@@truepeacenik
It is a dish that is different every time. Maybe using all natural and fresh foods ... and nature isn't consistent.
If I remember right, it was Alliottoe's in San Francisco that made the first Cioppino. But that's where I had my first serving.
You're right in the respect that it's a dish you can use whatever you have on hand, and anything you want to use ... as long as it all comes from the water.
I recall being at Mandeville Island outside the San Joaquin Channel ... we were rafted up with 14 other yachts, waiting to watch the 4th of July fireworks that Baron Hilton set off from his hunting club each year. Anyway, the chef who created Cioppino was on one of the boats rated along side ours, and he kept us all laughing, fat & happy that week.
The one thing he said, "Good wine and lots of it".
Scoma’s for me.
And I’m a fan of coastal fish shacks.
My market here, I am back home, had squid and amazing “cod.”
Absolutely fantastic. I ate this exact method last night. Amazing. Be careful about the "Fish Stock". If your do not make "Fish tock then buy fish stock. THE FISH STOCK ADDS AN AMAZING TASTE. Please get fresh San Francisco Sour Dough bread and toast it. Bon Appetit. gse
No! True Californians do NOT call shrimp “prawns”🦐 🍤
We call prawns “prawns”.
The are different animals 😐. Your a cooking professor cmon!
Shrimp belong to suborder Pleocyemata, while prawn species belong to the Dendrobranchiata suborder.
Maybe reference Perl’s “Fishwife Pearls” recipe book. It’ll elevate your Cioppinos. 🤘