I have cooked Cioppino for many years, I have tried so many recipes, even using different types of fish etc. I must say that your recipe has been my favorite to use. I add a few other different items such as crab and use my own tomatoes to smash but your recipe is simply the best. Thank you so much!!
I have lived in the SanFrancisco bay area for over 50 years and this is the best Cioppino I have ever had. Made this for my grandson for lunch today . Thank you
This is an obvious bot comment. I’m not trying to take anything away from Gus here but San Francisco is a world renowned culinary city. There’s literally Michelin star chefs all over the bay. Get real. Also, if you’ve lived in SF for 50 years and you made this Cioppino for your grandma today then please congratulate her on being 120 years old.
I’ve made this cioppino over 10 times now and it is just my go to recipe! Everyone who has ever tried mine thinks I am a culinary genius. My husband is a chef at a Michelin star restaurant and he absolutely loves it when I make this for him. Even though I already know this recipe like the back of my hand now, I still put this video now because it’s such a joy to cook along side Gus.
Gus it was the spin that got me..I'm Italian and hubby Bulgarian and Ukrainian he ask for this every birthday, but gets it more often than that ! stay healthy and keep spinning!
I am not kidding. I have tried couple recipes. So far this is the best recipe and it beat 90% of the restaurants’. I strongly recommend everyone try it at home.
Anytime I go to a Italian or Fish restaurant, my eyes look to see if it's on the menu first, if it is I always order it! I'll have to make this now. Thanks for sharing!
Looks delicious! My Father, whose family was from Spain always made chopping on Christmas Eve, he always had crab in his chopping, it was absolutely delicious! My Dad has been gone for 36 years, but I still miss his cioppino. I also make it but it must have crab in his memory. Your recipe sounds wonderful!
Nothing like food to bring back memories! One simple alternative could be to add a mound of crab meat at end on each bowl and shower with broth and sprinkle parsley! Let me know how it goes and please keep watching!
Gus, your video is BY FAR the best and here's why: You show the labels of all the ingredients, you add captions to show the measurements, I love your "conga line" to help keep you organized while cooking, and most of all, you don't go off on tangents in your videos. I watched one "idioto" in another video talk for 5 minutes about a stain he had on his shirt. PLEEEEASE! Keep on topic and not waste our time! I added goat cheese to the bread because I love it. Gus, you have a new subscriber, you're the best!
How can a woman in a prairie-locked city get the needful for a good Cioppino? In Regina, Saskatchewan (on the Canadian prairies), we found a great fish-monger who supplies fish, shellfish and local fish for their grateful customers. I started making Cioppino in the 1980s and I’m forever grateful for recipes like yours and service like theirs.
I had been wanting to recreate a ciopinno I had at a restaurant and after searching I came upon this recipe I made this tonight for my family and it was so delicious. The broth was tasty and rich in flavors. I added scallops instead and they paired well in my opinion. I slammed my counter after my first taste test too 😅Thank you for this recipe!
You are welcome! I am so glad it came out so well for you too. Scallops are a wonderful choice! Counter slamming good! 😉 😎 Subscribe and like! I’ll be posting a new one everyday Wednesday! Thanks!!!
Thank you for explaining the interesting history behind this dish!! It's important that we appreciate dishes in their entirety and where they come from :)
It's August 2024, and I just discovered this dish and your channel! Thank you so much for this wonderful recipe and explanation of how to achieve this amazing dish. 🎉 I can't wait to try this with my family.
Thanks for the sharing the recipe for the cioppino. I made it last night for dinner and it was AWESOME!!! Your video for the recipe was the best on RUclips. I look forward to watching more of your channel.
I moved from San Francisco to LA back in 02 I was pretty young at the time and never had the chance to try or even heard about cioppino until a couple of months ago I am so excited to make this for dinner tonight thank you for sharing this amazing recipe
Dang, such a relaxing video. Well done! You extract a certain level of excitement and anticipation with the atmosphere you created for this dish. Definitely looking forward to replicating this recipe!!
What a lovely person! You just know that Gus would be a wonderful friend! He is so easy goin’ and seems so kind! Thank you for all that kindness! It is so refreshing in this day and time. I am eager to try this recipe after Christmas. I eat a lot of Brodettò in Italy and it is very similar. I am looking forward to giving this Cioppino a try as fish stews are always a favorite! I am eager to see more of your programs! Thanks!
Grazie mille Riccardo! With that last name you should know how to it well! 😉 You are very kind and hope you subscribe and keep watching! If you make this recipe, please let me know how it comes out.
I have made this several times and it is always a winner. A lot of recipes add the fish and shrimp first. This guy added the clams and mussels first. That is the correct order. Clams, mussels, shrimp, fish.
Outstanding !! My favorite way to eat seafood. Best ingredients imperative. San Marzano tomatoes 4x cost of regular - worth every penny ! Thank you friend
💙 Wow. I LOVED watching this. I'm not a seafood eater, but I looked up a ciopinno recipe since my sister-in-law will be making it. I will be checking out your other videos; you are SO LIKABLE, interesting, and moving as I watch your heart go all in. 🥲 Beautiful.
I love this guy!!!! So organized n love his detailed explanation of his ingredients.. I must try this .. thanks for the recipe.. yes you are on my list !! 🌹🌹🥲♥️♥️♥️🥰🥰🥰🎉🎉🎉🎊🎊🎊🎊🥂🥂🥂🥂
Gus, it's very difficult to do a happy dance while typing a review. Although I'd like to. The only way I know how to express my absolute love of this recipe is with words. My happy word dance is Yabba Dabba Doo!!! WOW, this dish is my new favorite. I did add a few seafood ingredients in addition to yours. I used crab meat, scallops and calamari. OMG. It's heaven in a bowl. FYI, the fennel is the secret ingredient. Thank you, thank you, thank you.
Great recipe. I make this every Christmas Eve so knock out 4 of 7 fish in one dish. Love the history lesson. Then to watch them eat just brings a big smile from ear to ear. That’s the response my wife gave the first year I made it. Make this soup. You’ll happy dance outta your pants!
Totally need to check this out! It’s the only recipe using fennel, and I can imagine it’s gonna be excellent. You are the only one who cooked the sauce for over an hour so that all the aromatics are well infused... the rest just voice down to using fresh seafood. I appreciate the recommendation of using Pinot Grigio wine too. Grazie Mille. 🥰
I have cooked cioppino only once with my sister, but I have always loved this dish. I am about to cook it again for a gathering of 8 friends tomorrow and I find your tip of browning the fish a bit quite interesting and will try it.
i made this today. Christmas day. so i gotta say that this is truly the best cioppino i have ever had...it's like i'm eating at a fine-dining italian restaurant! This recipe is truly amazing! Thank you for making our Christmas so awesome! Mele Kalikimaka from Hawaii!
oh and by the way, i didn't make it. my husband did. and he put in alaskan cod (seared), seared scallops, lobster medallions, manila clams and alaskan king crab leg meat (from Costco). He said next time, he'll not use lobster only because it's not needed with the other great seafood.
I am so glad you loved it as much as we did! Hawaii is the perfect location for that soup! I am glad your husband took the liberty to explore. That’s what cooking is all about! Send me pictures, if you have any and your names, so I can give you a shout out on the show! 😎 Subscribe and like! I’ll post a new one everyday Wednesday!
@@GusinTheKitchen Aloha Gus 🤙🏼 I’m the guy that made the cioppino. Truly, so delicious...followed your recipe to the tee and it was even better this morning! A bit shy with revealing our names so no need with the shout out but mahalo anyways. Seriously, looking at more of your shows to explore some more! Hau’oli Makahiki Hou (Happy New Year)!
Gus! My fist time Cioppino was a home run success! I included: mussels, clams, crab, prawns, squid, scallops and sea bass. Everyone enjoyed it, even my discriminating mother gave me a nod of approval. Thank you for making my Christmas dinner a success.
This is a fascinating note! I'm assuming you are Italian, a fish soup would be totally appropriate to serve Christmas Eve or Christmas day in an Italian household, and certainly a Southern Italian household, as part of the Feast of the Seven Fishes. What I (nice Jewish boy that I am) found fascinating was your using 7 different fishes in your Christmas cioppino, the cioppino being an American dish. It's very, symbolic, dare I say, very Jewish. Buon Natali prosimo!
Wow, what a home run! I’ll be sure to repeat this for my family. I will google Feast of the 7 Fishes, that is new to me. Aren’t Chinese and Jewish culture similar? At least the guilt is, haha. Thank you for your reply
Same here ..... I just wonder do the onions and shallots cook down a lot I’m not a fan of onions of any kind. Should I maybe cut them very fine or either large?
I am from Genova living in the UK and never heard of Cioppino until now, I only came across this recipe surfing the Web for inspiration, made this recipe tonight with the addition of some squid for Christmas Eve, as we traditionally eat fish on this night and WOW what a success! It tastes amazing, thanks a lot Gus and Merry Christmas!
I'm from San Francisco and know the Cioppino pretty well. Most of the fisherman here were actually Sicilian, with only a few Genovese. The early Cioppino was simply a fish stew that they would make with what they had available. One thing they did have were the local crab (Dungeness). These are large crabs with shells 6-9 inches in diameter and the meat delicious. Crab and sour dough bread is really what San Francisco's Fisherman's Wharf is known for. In the early years, mussels, clams, bay shrimp and oysters were so abundant in the bay, it was incredible. Now, not so much. Also, the rock fish from out in the open ocean were so plentiful. My grandparents, great grandparents aned many other relatives were all part of that history.
This is one of my favorite dishes. In fact, I went out and had it last night for the first time in a number of years. Gonna give this recipe a try soon.
I like the fact that you do NOT put the garlic first like so many (too many) people do! 👍💛 (You should start the wine tasting with Pinot Gris, in my humble opinion).
Made this tonight for Christmas Dinner. It was fantastic and all I hoped it would be! I used lobster tail in place of the white fish. Might be our new Christmas tradition. Thank you for sharing!
@@GusinTheKitchen Everyone agreed it was the best ever. The broth was wonderful no matter what you add. Do you think I could make the base ahead of time, even freeze it? Also, I’m glad I read your comments to others about adding crab meat as a garnish! Next year would you consider doing a 7 fishes version?
I am glad everyone liked it! You can certainly freeze the broth. Just write the date on it. Most people recommend storing for no more than 3-6 months, to maintain the flavor. There is no health risk. We had 4 “fishes” in this one. I guess we can add 2 other varieties and the 🦀 as garnish on top, to make it 7 and call it “Zuppa di Sette Pesce” 😉
Saludos desde Miami Gus! I made this for the family and I must say they were amazed. Like your friend Juan said, “Brother, out of this world! Thank you for this recipe!
Finally someone that knows the history of food. The be spot on the birthplace of Cioppino ( in our dialect Ciupin ) is Sestri Levante my birthplace. Amazing how far away some recipe can go.
I discovered this wonderful dish at Chuckanut Manor, just south of Bellingham, WA, overlooking the Puget Sound. It was amazing and I’ve gone back for it several times now. I’ve considered trying other dishes, but I can’t bear not having it. I found it delightful paired with the Skagit Mule cocktail (Old dog green apple whiskey, ginger beer and fancy Italian cherries). I discovered that the stew is delightful over their mashed potatoes!
Love your tutorial! Whooo! The reactions alone are worth testing this sauce. I would def add in some 🦀 crab and scallops along w oregano and thyme as another person suggested. ❤❤❤
@@GusinTheKitchen Me Quedó Estupenda. Riquísima. Gracias chef por tu Enseñanza. My Familia Encantada. Como te Envío fotografía se mira hermoso el plato , y sabe Hummm…. Será mi preferido a la familia le fascino. Algo diferente. Yo no Conocía ese platillo. Gracias 🙏🏻 💙🍀🌞
Too many Cioppino recipes do not allow the aromatics and tomatoes to release their flavors. I like the fact you let them steep for 30 mins. Minor touches of other aromatics such as Thyme and Oregano will add a subtle flavor making their addition well worth it. Fenal is a traditional addition for this dish as well. The more fish. like scallops. calamari and crab (of any kind) will make your final presentation to your guests something to behold ! Windsor Man
I agree Mr. DeCarlo! My recipe includes scallops and calamari as their addition really creates some amazing culinary chemistry. I'm going to try and add some oregano next time I make it.
We made this once and it was so good we forgot our name....it was truly delectable and full of flavor just wow. Thank you for sharing the recipe Gus. It would be helpful if you listed the ingredients in the description. Cheers!!!
I have been looking for a recipe to follow for this delicious stew. I absolutely love the congo line idea. I made it for my owm Mother Day feast with the freshes seafood. This recipe goes along with my seafood gumbo recipe file a class of it own.Fabulous!!!!!
Greetings from OHIO; new cubbie here. I'm rather excited to try this exquisite meal & will let you knw the verdict before 2021!! I really appreciate how you explained the process since the thought of trying this dish really intimidates me. Luv you & your beautiful wife's vibe. Ooooh, & LOVED the history lesson as we plan to visit Italy (possibly Almafi Coast) in Yr. 2022 depending on Coronvirus status.
LOVE this! Was so inspired that I watched this video (quite literally) maybe 20x. Just bought my first Le Creuset Dutch oven and fish turner and will be making next weekend. Have all the non-perishables and will grab the fresh stuff the day before. Gratitude, compadre!👏🏽😉🦐🦞🦑🌶🍅
I am so glad you are going to make this! Please let me know how it comes out! I am sure you are going to love it, like we did! Keep watching! Thanks!!!
@@GusinTheKitchen Where can we share our pictures of the food we made? You are such a great teacher. We made Cioppino tonight! We also did a happy dance. 🤣 So grateful for your tutelage.😍🙌🏽
I just made this and it was so good. I made some tweaks because I forgot seafood stock. I added some fish sauce and chicken stock instead. I also have a ton of lemon basil in my garden so added I added a handful.
That’s awesome that you made it happen with what you had! You should also try it fist the fish stock one day! I am so glad you liked it! Please keep watching! Thanks!
I’ve been preparing this recipe every Christmas Eve for my family. Excited for year number 4 this year!
I have cooked Cioppino for many years, I have tried so many recipes, even using different types of fish etc. I must say that your recipe has been my favorite to use. I add a few other different items such as crab and use my own tomatoes to smash but your recipe is simply the best. Thank you so much!!
I have lived in the SanFrancisco bay area for over 50 years and this is the best Cioppino I have ever had. Made this for my grandson for lunch today . Thank you
I am so glad you liked it as much as we did! We appreciate your comments! Please keep watching! Thanks!
This is an obvious bot comment. I’m not trying to take anything away from Gus here but San Francisco is a world renowned culinary city. There’s literally Michelin star chefs all over the bay. Get real. Also, if you’ve lived in SF for 50 years and you made this Cioppino for your grandma today then please congratulate her on being 120 years old.
@@efg1311 he made it for his grandson.
I’ve made this cioppino over 10 times now and it is just my go to recipe! Everyone who has ever tried mine thinks I am a culinary genius. My husband is a chef at a Michelin star restaurant and he absolutely loves it when I make this for him. Even though I already know this recipe like the back of my hand now, I still put this video now because it’s such a joy to cook along side Gus.
I am so glad you have enjoyed our show and that even your husband loves this recipe! Pleas keep watching! Thanks!
Gus it was the spin that got me..I'm Italian and hubby Bulgarian and Ukrainian he ask for this every birthday, but gets it more often than that ! stay healthy and keep spinning!
Fantastic! I am so glad you liked it! Please keep watching! Thanks!
I am not kidding. I have tried couple recipes. So far this is the best recipe and it beat 90% of the restaurants’. I strongly recommend everyone try it at home.
I am so glad you liked it! Please keep watching! Thanks!
Anytime I go to a Italian or Fish restaurant, my eyes look to see if it's on the menu first, if it is I always order it! I'll have to make this now. Thanks for sharing!
I’m sure you are going to love it! Please keep watching! Thanks!
Same here! My eyes dart looking for it!😊
Looks delicious! My Father, whose family was from Spain always made chopping on Christmas Eve, he always had crab in his chopping, it was absolutely delicious! My Dad has been gone for 36 years, but I still miss his cioppino. I also make it but it must have crab in his memory. Your recipe sounds wonderful!
Nothing like food to bring back memories! One simple alternative could be to add a mound of crab meat at end on each bowl and shower with broth and sprinkle parsley! Let me know how it goes and please keep watching!
Gus, your video is BY FAR the best and here's why: You show the labels of all the ingredients, you add captions to show the measurements, I love your "conga line" to help keep you organized while cooking, and most of all, you don't go off on tangents in your videos. I watched one "idioto" in another video talk for 5 minutes about a stain he had on his shirt. PLEEEEASE! Keep on topic and not waste our time! I added goat cheese to the bread because I love it. Gus, you have a new subscriber, you're the best!
Thank you so much! I am flattered!!! Please keep watching!
How can a woman in a prairie-locked city get the needful for a good Cioppino? In Regina, Saskatchewan (on the Canadian prairies), we found a great fish-monger who supplies fish, shellfish and local fish for their grateful customers. I started making Cioppino in the 1980s and I’m forever grateful for recipes like yours and service like theirs.
I love your story! You should try our recipe and tell me what you think! Thank you and please keep watching!!!
A real foodie! So fun to watch and yet a real instructional video. Gus & friends are awesome.
I am so glad you liked it! Please keep watching! Thanks!
Just came across your video for the first time and I’m a former professional chef. Your just fabulous ! Thank you!
I am so glad you liked it! Please keep watching! Thanks!
I had been wanting to recreate a ciopinno I had at a restaurant and after searching I came upon this recipe I made this tonight for my family and it was so delicious. The broth was tasty and rich in flavors. I added scallops instead and they paired well in my opinion. I slammed my counter after my first taste test too 😅Thank you for this recipe!
You are welcome! I am so glad it came out so well for you too. Scallops are a wonderful choice! Counter slamming good! 😉 😎 Subscribe and like! I’ll be posting a new one everyday Wednesday! Thanks!!!
🤣🤣🤣❤️
Excellent, didn't know there was a word for prep, all set up the way you do. Thanks for that, perfect dish! Love the enthusiasm, right on!
Thank you!
One of the first things you're taught in food prep, culinary arts.
Thank you for explaining the interesting history behind this dish!! It's important that we appreciate dishes in their entirety and where they come from :)
You are welcome! I agree! Please come back. 😎 Subscribe and like! I’ll be posting a new one everyday Wednesday!
I love this guy. I cant wait to try this. I tried cioppino at Scopa in SF and it has been one of my favorite stews of all time ever since.
I am so glad you liked it! When you make it, let me know how it comes out. Please keep watching! Thanks!
Truly one of the. Better recipes for the beautiful CIOPPINO 👌👌❤️❤️👏🏻👏🏻🙏🏻 THANK YOU FOR SHARING 🙏🏻❤️ SANDRA DEAN ( ADELAIDE / AUSTRALIA )
I am so glad you liked it! Please keep watching! Thanks!
It's August 2024, and I just discovered this dish and your channel! Thank you so much for this wonderful recipe and explanation of how to achieve this amazing dish. 🎉 I can't wait to try this with my family.
I am so glad you liked it! Let me know how it comes out for you and please keep watching!
Thanks for the sharing the recipe for the cioppino. I made it last night for dinner and it was AWESOME!!! Your video for the recipe was the best on RUclips. I look forward to watching more of your channel.
I am so glad you liked it! Please keep watching. Thanks!
I moved from San Francisco to LA back in 02 I was pretty young at the time and never had the chance to try or even heard about cioppino until a couple of months ago I am so excited to make this for dinner tonight thank you for sharing this amazing recipe
Dang, such a relaxing video. Well done! You extract a certain level of excitement and anticipation with the atmosphere you created for this dish. Definitely looking forward to replicating this recipe!!
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
This is the first video of yours I’ve seen and I’m an instant subscriber. I love the way you break things down. I’m going to try this soup soon!
I am so glad you liked it! Please let me know how it comes out for you and keep watching! Thanks!
Same here! First video
Your enthusiastic and positive vibes are much appreciated. I will try this recipe this weekend when my kids come back home from college. Thank you!
Thank you! Please let me know how it turns out!
What a lovely person! You just know that Gus would be a wonderful friend! He is so easy goin’ and seems so kind! Thank you for all that kindness! It is so refreshing in this day and time. I am eager to try this recipe after Christmas. I eat a lot of Brodettò in Italy and it is very similar. I am looking forward to giving this Cioppino a try as fish stews are always a favorite! I am eager to see more of your programs! Thanks!
Grazie mille Riccardo! With that last name you should know how to it well! 😉 You are very kind and hope you subscribe and keep watching! If you make this recipe, please let me know how it comes out.
I have made this several times and it is always a winner. A lot of recipes add the fish and shrimp first. This guy added the clams and mussels first. That is the correct order. Clams, mussels, shrimp, fish.
I am so glad you like it! Thanks!
I made this last night following your recipe. My husband loved it!
I am so glad! Thank you and please keep watching!
Your joy of cooking & sharing is infectious & inspiring-- thank you!
I made this dish and it turned out perfect, will make this for Christmas for my family...thanks
Maybe the best dish ever invented! Can't wait to try your recipe - I've made several versions, all excellent.
Please let me know how it turns out! Thanks and please keep watching!
I made Gus’s Cioppino yesterday for Christmas. First time I ever made Cioppino. It was delicious and my family loved it.
Outstanding !! My favorite way to eat seafood. Best ingredients imperative. San Marzano tomatoes 4x cost of regular - worth every penny ! Thank you friend
I am so glad you liked it! Please keep watching! Thanks!
💙
Wow.
I LOVED watching this.
I'm not a seafood eater, but I looked up a ciopinno recipe since my sister-in-law will be making it.
I will be checking out your other videos; you are SO LIKABLE, interesting, and moving as I watch your heart go all in.
🥲
Beautiful.
I really appreciate your comments! Thank you! Please keep watching!
I love this guy!!!! So organized n love his detailed explanation of his ingredients.. I must try this .. thanks for the recipe.. yes you are on my list !! 🌹🌹🥲♥️♥️♥️🥰🥰🥰🎉🎉🎉🎊🎊🎊🎊🥂🥂🥂🥂
I am so glad you liked it! Please keep watching! And if you make it, let me know how it comes out. Thanks!
@@GusinTheKitchen .. I will definitely do that, Gus! You rock !!🥰🥰🥰🥂🥂🥂💕💕💕
Gus, it's very difficult to do a happy dance while typing a review. Although I'd like to. The only way I know how to express my absolute love of this recipe is with words. My happy word dance is Yabba Dabba Doo!!! WOW, this dish is my new favorite. I did add a few seafood ingredients in addition to yours. I used crab meat, scallops and calamari. OMG. It's heaven in a bowl. FYI, the fennel is the secret ingredient. Thank you, thank you, thank you.
I am so glad you enjoyed it as much as we did! I agree that the fennel is the deciding factor! Pleas keep watching! Thanks!
You was so calm until you tasted the stew 😂 It really looks Umptious and Scrumptious!!! ⭐️⭐️⭐️⭐️
👍🏾✌🏾💜🙏🏾
It was that good!!! Thanks for watching!
The hand slam was all I needed to know 😆
Great recipe. I make this every Christmas Eve so knock out 4 of 7 fish in one dish. Love the history lesson. Then to watch them eat just brings a big smile from ear to ear. That’s the response my wife gave the first year I made it. Make this soup. You’ll happy dance outta your pants!
I am so glad you liked it! Please keep watching! Thanks! 🤗
I love the food background and slice of history.
I am so glad you liked it! Please keep watching! Thanks!
Excellent! I really enjoy the regional information with each dish you prepare and it’s ingredients
Thanks! I am trying to teach and entertain.
Gus in The Kitchen, you always have and do in fun and business
Totally need to check this out! It’s the only recipe using fennel, and I can imagine it’s gonna be excellent. You are the only one who cooked the sauce for over an hour so that all the aromatics are well infused... the rest just voice down to using fresh seafood. I appreciate the recommendation of using Pinot Grigio wine too. Grazie Mille. 🥰
Please make it and let me know how you like it. Send me a pic on Instagram @gusinthekitchen - Prego!
I have cooked cioppino only once with my sister, but I have always loved this dish. I am about to cook it again for a gathering of 8 friends tomorrow and I find your tip of browning the fish a bit quite interesting and will try it.
Great! Please let me know how it goes! I am so glad you liked it! Please keep watching! Thanks!
Made it today, absolutely outstanding!!!! Thank you for sharing, we thoroughly enjoyed it!!!
I am so glad you liked it! 😎 Subscribe and like! I’ll be posting a new one everyday Wednesday!
i made this today. Christmas day. so i gotta say that this is truly the best cioppino i have ever had...it's like i'm eating at a fine-dining italian restaurant! This recipe is truly amazing! Thank you for making our Christmas so awesome! Mele Kalikimaka from Hawaii!
oh and by the way, i didn't make it. my husband did. and he put in alaskan cod (seared), seared scallops, lobster medallions, manila clams and alaskan king crab leg meat (from Costco). He said next time, he'll not use lobster only because it's not needed with the other great seafood.
@@21kvalleygirl That sounds delicious!!
I am so glad you loved it as much as we did! Hawaii is the perfect location for that soup! I am glad your husband took the liberty to explore. That’s what cooking is all about! Send me pictures, if you have any and your names, so I can give you a shout out on the show! 😎 Subscribe and like! I’ll post a new one everyday Wednesday!
@@GusinTheKitchen Aloha Gus 🤙🏼 I’m the guy that made the cioppino. Truly, so delicious...followed your recipe to the tee and it was even better this morning! A bit shy with revealing our names so no need with the shout out but mahalo anyways. Seriously, looking at more of your shows to explore some more! Hau’oli Makahiki Hou (Happy New Year)!
@@freedive2370 No worries! Hau’oli Makahiki Hou to you!
I'm cooking this soup, only like this guy!!!! Maestro 😇. Thank you so much for the receipt!!
I made this last night for my husband's 40th, it was a hit!! absolutely delicious, very easy and detailed recipe. thank you so much!!!
I am so glad you liked it! Happy birthday to your husband and please keep watching! Thanks!
Excellent narration and presentation, direct and very informative
I am so glad you liked it! Please keep watching! Thanks!
I am so glad you liked it! Please keep watching! Thanks!
Gus! My fist time Cioppino was a home run success! I included: mussels, clams, crab, prawns, squid, scallops and sea bass. Everyone enjoyed it, even my discriminating mother gave me a nod of approval. Thank you for making my Christmas dinner a success.
I am so glad you liked it! Please keep watching! Thanks!
This is a fascinating note! I'm assuming you are Italian, a fish soup would be totally appropriate to serve Christmas Eve or Christmas day in an Italian household, and certainly a Southern Italian household, as part of the Feast of the Seven Fishes. What I (nice Jewish boy that I am) found fascinating was your using 7 different fishes in your Christmas cioppino, the cioppino being an American dish. It's very, symbolic, dare I say, very Jewish. Buon Natali prosimo!
Wow, what a home run! I’ll be sure to repeat this for my family. I will google Feast of the 7 Fishes, that is new to me. Aren’t Chinese and Jewish culture similar? At least the guilt is, haha. Thank you for your reply
I love the music 🎶🎵😌! Very soothing, nothing over the top! I will be trying this recipe in the future very very soon 😀🥳.
I am so glad you liked it! Let me know when make it and please keep watching! Thanks!
@@GusinTheKitchen Will do 😄.
After watching about a dozen different videos on making Cioppino, I have selected yours for my Christmas dinner! And I hope it gets the Yummy Dance.
That is awesome! I am sure the family will Yummy Dance to this one! Enjoy and Merry Christmas!
Same here!
Same here ..... I just wonder do the onions and shallots cook down a lot I’m not a fan of onions of any kind. Should I maybe cut them very fine or either large?
It will! I made it tonight for Christmas Eve dinner.
Update: We saved our prime rib for another night and had the ciopinno leftovers from Christmas Eve instead. I hope yours met your expectations.
Keep the videos and recipes coming. You do a wonderful job. Just discovered you. I have cooked for over 50 years...always learning. Ciao
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Good cook! You put the ingredients one by one well done!
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FIRST TIME ON YOUR PAGE! YOU ARE SO FUN TO WATCH 🥰
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blessin: Mr. G & Family - I luv Seafood soup with Yuca - thanks for the stages in layering the flavors = perfect 🎶🤸🏾♀️👏🏾👍🏾🤷🏽♀️
Thanks!
I am from Genova living in the UK and never heard of Cioppino until now, I only came across this recipe surfing the Web for inspiration, made this recipe tonight with the addition of some squid for Christmas Eve, as we traditionally eat fish on this night and WOW what a success! It tastes amazing, thanks a lot Gus and Merry Christmas!
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I'm from San Francisco and know the Cioppino pretty well. Most of the fisherman here were actually Sicilian, with only a few Genovese. The early Cioppino was simply a fish stew that they would make with what they had available. One thing they did have were the local crab (Dungeness). These are large crabs with shells 6-9 inches in diameter and the meat delicious. Crab and sour dough bread is really what San Francisco's Fisherman's Wharf is known for. In the early years, mussels, clams, bay shrimp and oysters were so abundant in the bay, it was incredible. Now, not so much. Also, the rock fish from out in the open ocean were so plentiful. My grandparents, great grandparents aned many other relatives were all part of that history.
@@markjohnson4053 love the history!
Ciuppin is actually a classic Ligurian soup
This really looks delicious. Very well presented recipe. I’m amazed that this channel doesn’t have more subscribers.
Thank you! Please keep watching!
This is one of my favorite dishes. In fact, I went out and had it last night for the first time in a number of years. Gonna give this recipe a try soon.
I am so glad you liked it! Try it and let me know what you think! And please keep watching! Thanks!
I like the fact that you do NOT put the garlic first like so many (too many) people do! 👍💛 (You should start the wine tasting with Pinot Gris, in my humble opinion).
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Made this tonight for Christmas Dinner. It was fantastic and all I hoped it would be! I used lobster tail in place of the white fish. Might be our new Christmas tradition. Thank you for sharing!
I am glad you liked it! 😎 Subscribe and like! I post a new one everyday Wednesday!
Send me pics, if you have any, to give you a shout on the show!
@@GusinTheKitchen I just sent you a pic via FB messenger. 😃
@@elizabethpena5563 I can't find it. Do you mind send it by email? gus@teamfreedom.biz. Thanks!
I am doing it now. Christmas Eve 7 fishes meal. This version sounds just right so I am anxious to taste. Thank you.
Let me know how it went!
@@GusinTheKitchen Everyone agreed it was the best ever. The broth was wonderful no matter what you add. Do you think I could make the base ahead of time, even freeze it? Also, I’m glad I read your comments to others about adding crab meat as a garnish! Next year would you consider doing a 7 fishes version?
I am glad everyone liked it! You can certainly freeze the broth. Just write the date on it. Most people recommend storing for no more than 3-6 months, to maintain the flavor. There is no health risk.
We had 4 “fishes” in this one. I guess we can add 2 other varieties and the 🦀 as garnish on top, to make it 7 and call it “Zuppa di Sette Pesce” 😉
Send me pictures, if you have any, so I can give you a shout out on the show!
That's an awesome 👍 recipe. Must try and thank you for sharing.
Please do and let me know how it comes out. Please keep watching. Thank you!
This was a great video Gus! I love the conga line analogy and the history of the dish you discussed.
I am so glad you liked it! Please keep watching! Thanks!
Saludos desde Miami Gus! I made this for the family and I must say they were amazed. Like your friend Juan said, “Brother, out of this world! Thank you for this recipe!
Glad you liked it!! Come back and see us!
Sam's Choice frozen was really good too me.
Watching you prep and dance and your guest reactions. I had to subscribe 👍🏼
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So glad to see that someone other than me does the Yummy Dance when a dish comes out really well. Great recipe.
We love food! Thanks for watching! 😎 Subscribe and like! I’ll be posting a new one everyday Wednesday!
I’m dying here watching this!! Can’t wait to try it!
Let me know how it comes out! Please keep watching!
Yummy yummy, I love the way You eats it makes me hungry 😋.
You need to try this recipe!
Gus that is an excellent video. My loves seafood. We will definitely try your recipe and cooking style.
Great! Let me know how it goes! Thanks!
Omg! I was doing the spinning too. My Cioppino came out so good! I can’t believe I can cook
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Finally someone that knows the history of food. The be spot on the birthplace of Cioppino ( in our dialect Ciupin ) is Sestri Levante my birthplace. Amazing how far away some recipe can go.
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@@GusinTheKitchen I am so glad you liked it! Please keep watching! Thanks!
loved the vid Gus!!! definitely going to be cooking up this recipe, thanks for the vids!!!
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Very very good instruction. No long talk perfect to the point.👍👍👍👍👍
Great vibes guys !! I'm cooking this dish tonight. Its 65° in Denver and should be perfect weather for this delicious soup. Thanks for the tips.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
I discovered this wonderful dish at Chuckanut Manor, just south of Bellingham, WA, overlooking the Puget Sound. It was amazing and I’ve gone back for it several times now. I’ve considered trying other dishes, but I can’t bear not having it. I found it delightful paired with the Skagit Mule cocktail (Old dog green apple whiskey, ginger beer and fancy Italian cherries). I discovered that the stew is delightful over their mashed potatoes!
That’s great! I love it too! Please keep watching!
My new favorite food channel !!!
We really appreciate that! Thanks! Please keep watching!!! 🙏🏻
Thank you I enjoyed watching you cook can't wait to try it tomorrow
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@@GusinTheKitchen thank you for replying it came out fantastic, I forget to take a picture, but I will for the future, have a wonderful evening.
Love your tutorial! Whooo! The reactions alone are worth testing this sauce. I would def add in some 🦀 crab and scallops along w oregano and thyme as another person suggested. ❤❤❤
Good version of cioppino. I especially like the slight searing of the fish, I haven't tried that before in my cioppino, but will do so next time.
Let me know how it comes out!
Me Encantó Será mi CENA DE AÑO NUEBO. Este 2022/2023.
Gracias Chef Gus❤
Avísame cómo te queda! Feliz año nuevo!!!
@@GusinTheKitchen
Me Quedó Estupenda. Riquísima. Gracias chef por tu Enseñanza. My Familia Encantada.
Como te Envío fotografía se mira hermoso el plato , y sabe Hummm…. Será mi preferido a la familia le fascino. Algo diferente. Yo no Conocía ese platillo. Gracias 🙏🏻 💙🍀🌞
Thanks for sharing this recipe. Love it!!!
I am glad you did! If you cook it, let me know how it comes out! Please keep watching! Thanks!!!
I made this for my friend. He loved it. And now he wants me to make it again.
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Made this recipe a few times.
Absolutely delicious.
Great video 😋
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Very nice presentation, very thorough !
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Too many Cioppino recipes do not allow the aromatics and tomatoes to release their flavors. I like the fact you let them steep for 30 mins. Minor touches of other aromatics such as Thyme and Oregano will add a subtle flavor making their addition well worth it. Fenal is a traditional addition for this dish as well. The more fish. like scallops. calamari and crab (of any kind) will make your final presentation to your guests something to behold ! Windsor Man
Yes!
I agree Mr. DeCarlo! My recipe includes scallops and calamari as their addition really creates some amazing culinary chemistry. I'm going to try and add some oregano next time I make it.
Yes! Scallops and crab are a must! But the reactions alone in this video are worth it. Oregano 🌿 and thyme also. Those always go in mine.
Thats way i cook Cioppino too. Thanks for sharing Chef, Feliz Navidad!!
Shes really hungry!! Yummy dance!
I love it!!! Many thanks! And Feliz Navidad!!!
We made this once and it was so good we forgot our name....it was truly delectable and full of flavor just wow. Thank you for sharing the recipe Gus. It would be helpful if you listed the ingredients in the description. Cheers!!!
I am so glad you liked it as much as we did! Thank you for your feedback and please keep watching!
Nicely done video! And yummy recipe..
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I will and i've subscribed ;) Greetz from The Netherlands! @@GusinTheKitchen
Cioppino! So good! Home town favorite! You guys are making me HUNGRY!
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I made that... and I made those exact same sounds! LOL! Thanks, my friend.
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Absolutely fantastic and fantastic product , you cook good Sire !
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It is a joy to watch your cooking!
Thank you!!
I have been looking for a recipe to follow for this delicious stew. I absolutely love the congo line idea. I made it for my owm Mother Day feast with the freshes seafood. This recipe goes along with my seafood gumbo recipe file a class of it own.Fabulous!!!!!
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Just watched it..I'll make it for my parents and brother this weekend..inspired by your cooking great work
Thank you!!! Please tell me how they like it!
Can’t wait. Making this tomorrow for our early Christmas dinner.
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First time watching. Love this channel ❤
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Greetings from OHIO; new cubbie here. I'm rather excited to try this exquisite meal & will let you knw the verdict before 2021!! I really appreciate how you explained the process since the thought of trying this dish really intimidates me. Luv you & your beautiful wife's vibe. Ooooh, & LOVED the history lesson as we plan to visit Italy (possibly Almafi Coast) in
Yr. 2022 depending on Coronvirus status.
I am so glad you’ll try it! I am sure you’ll do great! And you going to LOVE the Amalfi coast! Let me know how it comes out!
LOVE this! Was so inspired that I watched this video (quite literally) maybe 20x. Just bought my first Le Creuset Dutch oven and fish turner and will be making next weekend. Have all the non-perishables and will grab the fresh stuff the day before. Gratitude, compadre!👏🏽😉🦐🦞🦑🌶🍅
I am so glad you are going to make this! Please let me know how it comes out! I am sure you are going to love it, like we did! Keep watching! Thanks!!!
@@GusinTheKitchen I will absolutely will keep watching. I've subscribed! You're a great teacher, Gus.🙌🏽
@@GusinTheKitchen Where can we share our pictures of the food we made? You are such a great teacher. We made Cioppino tonight! We also did a happy dance. 🤣 So grateful for your tutelage.😍🙌🏽
@@tedxlasvegas345 that’s great! Post them on Instagram @gusinthekitchen
OK!!
A great story & recipe... Awesome...
Thank you! Please keep watching!
That looks amazing. I just made a seafood stew with cod and shrimp. It was delicious. I will try your recipe.
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Thank you Gus! We love this recipe! Making it again today for Mothers day!
Thank you! I hope mom enjoyed it!
I'm making this today. Can't wait to start. I have everything prepped. Love your video. 💕
Great! Let me know how it comes out!
I am so glad! Let me know how it comes out and please keep watching!
I just made this and it was so good. I made some tweaks because I forgot seafood stock. I added some fish sauce and chicken stock instead. I also have a ton of lemon basil in my garden so added I added a handful.
That’s awesome that you made it happen with what you had! You should also try it fist the fish stock one day! I am so glad you liked it! Please keep watching! Thanks!