Authentic Cioppino Recipe // Delicious Italian Seafood Stew
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- Опубликовано: 7 мар 2019
- Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley and sourdough bread!
If you’re a seafood fan, then this Cioppino Recipe may be your new favorite recipe.
I called my buddy to come destroy this cioppino recipe with me because he’s obsessed with seafood, but his wife is allergic.
He tweeted me a gif that said this was the best day of his life haha. After you try this Cioppino Recipe, you might agree with that.
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Ingredients for this Focaccia Bread Recipe
For the Stew:
• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 small diced stalks of celery
• 1 seeded and small diced green bell pepper
• 1 seeded and small diced red bell pepper
• 2 cups of fish stock
• 2 28-ounce cans whole peeled tomatoes, crushed with hands
• sea salt and pepper to taste
• chopped parsley and crushed red pepper flakes for garnish
For the Seafood:
• 1 pound of manilla clams
• 1 pound of mussels
• 8 ounces of large U-15 peeled, deveined tail on shrimp
• 1 pound of crab legs, broken down
• 8 ounces of squid, tubes sliced
Feeds 6
Prep Time: 20 minutes
Cook Time: 1 hour
Procedures:
1. In a large pot over medium heat, add in the olive oil.
2. Next, add in the onions, garlic, celery and peppers and saute for 4 to 6 minutes or until lightly browned.
3. Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
4. In a large pot of boiling salted water, batch cook the seafood from whatever takes the longest amount of time to cook to the shortest.
5. Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
6. Transfer the shellfish to the cioppino stew and mix in.
7. Next, add the shrimp and the crab legs and cook for 2 to 3 minutes and then add in the squid and cook for 1 to 2 more minutes or until done.
8. Also add this to the stew and stir.
9. Serve the cioppino with chopped parsley and optional crushed red pepper flakes and sliced sourdough bread.
10. Enjoy! 
Хобби
Make your own fish broth from the shrimp shells. Briefly sauté the shells in a little olive oil, then add water. I usually throw the trimmings off the vegetables in to add flavor. Simmer for fifteen or twenty minutes (it does not take long) and you have a very favorable stock. By using the shells and vegie trimmings you do not waste anything.
I wouldn'tt go over 5 minutes, shrimp shells dont need much time
Why did you have to boil the cooked crab legs, shrimp and squid? Why not just cook it in the stew broth? I would have poured it all in the tomato broth🤷🏻♀️
Agreed!
If u do like this, u must season the broth at the end to make sure it good because the water from raw seafood ll make the beginning broth season change
Why boil the seafood separately? Adding straight to the tomato sauce will bring more flavour? Your cooking the flavour away by doing it separately... still a great dish tho... we have this at least once a week
@@ChefBillyParisi Even then, doesn't your chef instinct tell you it would be better to cook seafood in the sauce? Many authentic steps might not be the best practice.
The only thing I can think of is trying to steal some of that flavor to create an in house seafood stock from the shellfish cooking liquid. Otherwise, I'm totally with you. It would be far more rich to cook in the stew itself.
I know that this is old. But, I think that he was trying not to get sand into the sauce from the shellfish. However, he could strain the water from the pot afterward and put in the sauce for extra flavor. But, like you, I put the shellfish in water, change the water ever hour, until the water runs clear of sand and then dump it directly in the sauce. Also, pepper flakes and white wine and fennel. OK, for Christmas eve 2020, I'm making this.
Omg all the sea juice gone. He should put the seafoods straight to the broth.
pro tip : watch movies at flixzone. Me and my gf have been using them for watching all kinds of movies recently.
Is there any reason for cooking the seafood separate from the soup and add to the soup later?
Billy, I’m a HUGE Cioppino lover from the Bay Area. THANK YOU for this awesome post! It is perfection, and almost exactly how I make mine. I really appreciate your research in going back to the way things were done. Too bad people don’t GET THAT. Please don’t let them fire you up...they are armchair chefs here, and don’t have beautiful websites to maintain and provide high-end videos to watch... which doesn’t cost them a nickel. I LOVE what you’re doing, and GET YOU. It’s hard to please everyone. YOU DO YOU. I love the story in the beginning, so don’t stop telling it.
You’ve heard the term “dumbing down of America?” You’re surely seeing a bit of it here in people’s comments who are ungrateful, who don’t listen and are unappreciative. Not to mention, having no manners. Keep doing what you’re doing! Lots of us LOVE what you’re doing and are helping us perfect our skills even better. I prefer being more authentic, old school, like Grandma. Who wants to be like everyone else?
Keep up the GREAT WORK!
XOX, Laura,
Southern coastal Oregon
Can’t love this comment enough. Thank you, I appreciate you.
Thanks for the recipe!! 💙💙💙 and the history. Gonna try this soon
Such a great recipe thank you chef !
Thanks for sharing your recipes I love it 🥰
You boiled all the flavor away!
that's even better than his fish broth.
Don’t think that how it works
After watching numerous ciopino recipes it was refreshing to watch your original researched recipe. I liked it and next time will make it.
Mr.B this looks great I will make it you are making me hungry thank you and God Bless the chef 🙏
Thank you
Love love love cioppino!!! Love the idea of finding the original ways of making it and that people used what was at hand. Love your videos. Thank you!!
I would cook al the seafood on the sauce to enhance the flavor. Good recipe though, I’ll do with the ingredients that you said but, my way. Thank you for sharing.
OMG looks so good
This is gorgeous!
Mmmmmm yummy... Next on the list to try! P.S. ... Italian food is my favorite food!!! Looks delicious 😋❤️
the seafood that is boiled then put in the tomato sauce used to be all fresh and not precooked and the shrimp and crab you used are precooked so yes boiling them is not a good idea but love your version of Cioppino its easy and simple and apart from squid pretty much cook it same way
First time seeing the fish cooked separately, is there a reason? Also,what is the best way to purge clams and mussels of sand? Last several time's i bought some they were so sandy I couldn't even use them and they weren't cheap 🥺
TY for the content.
some old timers from the bay told me that it wasnt so much the catch of the day, but more of the incidental catch.
various types of shell fish and fish. the fisherman would all "chip in" withwhat they had that day. maybe its more of chipped in than chopped. hence the name
Very nicely done video.! Lots of information and Please do keep making great content like this! Compliments from #CHEFASHI Australia!!!
Definitely cook the crab, clams, mussels, etc......in the sauce!
Thank you for sharing!! 👍🏼
New suscriptor
Greetings from- Seatlle Washington
Authentic cioppino was how your family made it, passed on from one generation to the next!
I grew up in San Francisco and the Bay Area in the '50s and '60s. I worked with guys who'd grown up on the fishing boats in the '20s and '30s. Fennel was introduced to San Francisco in the 1850s and had naturalized rapidly. It grew wild in many areas of the city and was known to take over whole backyards in North Beach. and other parts of the city. It was easier to get than onion or garlic. From their earliest memories it was always included. People coming from Italy who were familiar with the original Italian fish stews were told, "That's ciupin or cacciucco, this is cioppino."
I once had "cioppino" from an expensive restaurant in the Houston area. What I got was canned vegetable beef soup with a few chunks of fish thrown in. Bleh!
Man love this story, thanks for sharing
Awesome work billy 👌🏾
Thanks buddy
I think it’s crazy that you didn’t cooked all of the seafood right in the tomato base!! You lost sooo much flavor….I almost cried
Went to the store and bought a bunch of seafood that was on sale or super cheap. Just made this with mussels, catfish, shrimp, scallops, and imitation crab. I also added cream to make it more of a bisque. It was delicious.
I make this at least once or twice a month. I love it
the way im salivating rn hahaha
I learned to eat cioppino and garlic bread at the old Clam House in San Francisco when I was a kid😋
Nice!
I'm working homemade sourdough and sourcing my seafood out for Christmas. Pandemic is killing me, it's a once a year thing, it's a special bay area thing I don't care what people say,we do it best
The Clam House in SF closed during the pandemic and apparently for good. So sad 😢
@@argentosebastian Sad 😢
Look great can't wait to try this. One question! Why cook the clams and mussels separately? Why not cook them in the tomato soup so far in the, will the shells not open and cook once you cover them up? Also don't clams and mussels take about the same time to cook? Or do clams take longer? why do them separately?
Clams definitely take longer to cook than mussels.
I love the recipe, but when I went to look at the printed version it took Mr to a focaccia recipe instead 🤷♂️, never the less going to cook the soup/stew now 👍
It was made by the Italian fishermen with what ever they had left over after selling their catch. Each fisherman chipped something in to the community pot right on the pier.
That is exactly correct sir!!
Great video. I like your culinary stature, definitely respect independent research to be truly "authentic ". 👍🏼
Yummy! What for wonderful pictures! We get hungry! :-P
why do you boil the seafood separately? leaves all the flavor in boiling water and overcooks the proteins...
This is insanity all of that seafood could have been cooked in the pot with a stock from the shrimp shells. Broth would have went crazy
At around 2:03 you say “Ciopinno” translates to “chopped in”. Google say it means “little soup”. Then another sight say “Cioppino” means “Ciuppin” which means “chopped, torn to pieces”.
I usually add Halibut or Cod and take out the Squid. Simply because in my area to get Squid I'd have to drive 20 miles to get it from an asain market.
Still sounds good! Cool pink translates to catch of the day so whatever you’ve got my friend, use it!!
Wow
please do Bouillabaisse, chef.
Yeah it’s been on the list for a minute. One of these days I’ll get around to it!
Yummy yummy 😋😋😋😋
Thank you
Fun fact Geneoa is where Paganini is from. He was a famous violinist who revolutionized the way to play the violin
"Let's keep it authentic". Uses red and green bell peppers.
Uncle Roger don't need your life storeeeee, is dis coowking weideo or is dis biography? Jkjk lovely recipe, lovely 😍
Why is he cooking the seafood separately?
Listen to the video, I explain why.
Sorry. I don't know if I'm authorized to do this but can't stop thinking to make some spaghetti and the cioppino on top 🤪
Red wine!
Why wouldn’t you cook all the delicious seafood in the sauce?
Great question, you can if you want. I wanted to keep it as close to the real thing as possible, and that is not how it was originally prepared.
@@ChefBillyParisi why bother doing something authentic just for sake of being "Authentic"? If there's new better way to do things, DO IT!
Cioppino is nothing else than the traditional Genoese fish stew which original name is ciüpín. The name in Genoese language means “fuller”, and it comes from the fact that poor fisherman families needed to feel more fuller and added to the stew a gallette bread used normally on board fisher boats.
IMGAWD YESSSSSSSSSSS PLEASE 🙏. DELICIOUS 😊😊😊😊😊LOOOOOOOVE CHOPPINO
".....an authentic Italian recipe, which was founded right here in the United States, San Francisco, California". LOL!
Yes, by Italian immigrants
Nothing says authentic than plowing the food with your hands with your rings, jewellery and watch still on, so you can really get all that rich flavor of old damp skin paste and dirt trapped in the tiny creases of your bling and under your watch bracelet. That's actually very Italian.
La presentación bonita, pero si llevas a cocción, todo por separado, y no utilizas esos fondos, queda simple.
Thank you friend!
Do you usually cook with your fly down? :-D
Was it really lol whoops!
@@ChefBillyParisi with closeups!
@@mintysingularity Dang it!
Someone's a peter gazer.
Can you do a Shepherd's Pie??? PLEASE
Dreams really do come true lol
Maybe some Plobano peppers would be good!
Could be. Peppers weren’t in the original so I kept it as close to the real thing as possible.
Just made this for the 2nd time and my family thanks you. So simple easy and sooo good... I hate parsley so I sub in cilantro. 👍🏽👍🏽👍🏽😬😬
Actually it wasn't the Italian families in San Francisco that started making cioppino, it was the family of Croatian immigrants that started the famous recipe. Research the original owners of the oldest restaurant in California established in 1849 in San Francisco. The place is called Tadich Grill
I will use live seafood instead all frozen. Tbh, I can tell there’s not much seafood flavor in the broth since those are precooked before put in the broth
Well that’s just not how it was originally done, but you absolutely can
I have made Cioppinno dozens of times on Christmas eve. I liked his passion. I cook the seafood in the broth. I'm sure its good either way.
Do not overcook the seafood, we're talking 2 minutes, then remove from heat. The seafood will still slow cook while the pot is coming down in temperature. Sever it warm hot, not hot hot.
TIps:
Make sure everyone gets a shell bowl. This makes it more relaxing and enjoyable.
Pre crack the crab for them.
I'm OK to boil or blanch just for a bit on just the clams and mussels to remove beards and sand stuff, but NEVER on shrimps and fish that are very easy to cook.. Flavors should go to the soup not the boiling water, esp your shrimp is already pre-cooked Lol.. Thanks for the great history though.
Kabish paisano?
By boiling all your seafood in water, you've thrown away all the best flavor!
with all the tomatoe, doesn't it just taste like tomato soup?.. that's a lot..
Not at all, there is tons of seafood and garlic flavor in there. The tomato is the accompaniment!
@@ChefBillyParisi That was a quick response, Thank you!, I have all my ingredients to make this Tonight! and I was just scared about all the tomato, ok awesome.. Thanks again! :) Can't wait to taste this, first time. :)
@@itsonlymyopinionok8115 No it's incredible and loaded with flavor, and honestly one of the most authentic recipes out there. I researched like crazy before I made this. It also feeds an army so you may want to scale back. Are you a Chicagoan?
@@ChefBillyParisi I'm a fan of the Hawks, but I'm in Ontario Canada.. my tomato 'base' is simmering right now.. :)
@@itsonlymyopinionok8115 enjoy!!! Remember, salt and pepper go along way :-)
The sauce is better made the day before.......
We make this once a year because this is Very expensive to make its about $400 to make
It can be. That’s why originally it was made by what was available, which then usually meant cheapest.
What do you put in it gold plated clams? It's 2022, and I can use Dungeness crabs, Manila clams, West Coast mussels, about a pound of cod, maybe 10 large shrimp, and half pound of scollops, and some fresh tomatoes, fresh parsley, garlic, and extra virgin olive oil, plus buy a nice long sourdough french baguette, and the cost would be under $225 bucks!!!!!!!
@@bartonpercival3216 We feed a lot of people lol
@@kadencelabarr4586 I guess so, at $400 bucks. But it's truly a wonderful dish. Cheers and enjoy
You could have cooked it all in one pot.. and that's not king crab it's snow crab
why you care for authenticity so bad? they used what they had because it is all they had, like you say. We have so much more available to us so we can use that to improve on their recipes!
Why not cook all the seafood components very slowly in the sauce, adding each based on cook time? Too much goodness being lost by cooking in water first. Maybe even steam seafood over a small amount of water and then add that broth back into the stew with the seafood. JMHO
I understand, but this would be the classic way to do it. This video is a little bit older for me and I was very upset during this time at trying to get to the bottom of the most original recipes possible.
@@ChefBillyParisiyou just ready to die on that hill, huh? “ iTs AuThEnTic”
All that story about being authentic and adds something that wasn’t there.
I can't understand somethings that were done here... Not using the water from the mussels and from the clams on the Cioppino is like sending flavour to the garbage!
Be careful not yo get mercurial poisoning from the muscles snd oysters in this stew!😮
It's not Sho pino Its Chee O pino
Why are you losing all the flavor by boiling in water. Cook it in the broth
It’s pronounced chi-o-pino ! Not shiopino!
You steam the seafood, and lost all that delicious good juice into a pot of water!😳. Why didn’t you cook the seafood in the tomato broth ! I agree with everything else you did but oh my goodness so much flavor lost! Unless I’m not seeing something that you’re seeing!
It's interesting to hear about the roots of a dish, but authenticity is overrated. Just make it the way you like with the best of what you have on hand. That's really how recipes like Cioppino were initially created anyway.
So hes a chef, but he cooks seafood separately and then doesnt mention cioppino is about as Italian as fortune cookies are Chinese. It's at best Italian american. Invented in san fransisco.
You clearly didn’t listen to the video, I mention all of that.
losing a lot of flavor by precooking the shellfish in water and then adding to the tomato / fish broth. all that clam and mussel liquor lost
Sorry but what you have there is definitely not king or dungeness crab. Looks like you bought the cheapest crab available though I don't remember what its called, spider crab maybe. I know you made this in a certain season but most viewers will never know that and you are suggesting to the viewer that he probably won't find dungeness even though the will probably be watching all year.
100% king crab 39.99 a pound when I made it Dungeness crab was definitely not in season and I mentioned that is traditionally what was in there so I’m not understanding what to take means
@@ChefBillyParisi ...I'm sorry if your seafood guy sold you snow crab in place of king, especially if he did so on purpose, especially at $40 lb.
I can promise you that what you have in the video is not king. Not one of the three types of king that are sold Commercially has long tipped claws like that. However snow crab does. Kings also have much thicker shells with spikes all over them. You almost need gloves to eat kings, especially the golden king. Red kings and blue kings don't have quite as many spines but you still need pretty tough skin to eat them without tools.
King crab is literally my favorite food. I stop at the seafood counter to check the price every time I go to the grocery store in hopes it will be on sale. I usually will buy a couple of legs once a month or so. I definitely know what king crab looks like. I wanted to be 100 percent sure so I spent a half hour just now on Google double checking. There are some good pictures and information there. If you have time, take a look, especially at the claws.
I'm sure snow crab is fine for cioppino, or any other crab for that matter. I'm planning on making it for my mother's birthday in a few days so I've been watching a lot of videos. There are a lot of variations and I will end up making it my own but your cioppino looks awesome. I'm sorry if I came across like an ass.
You doing it , wrong..
Cook the seafood in the tomato sauce...
you did it wrong.
Billy FYI this stew was made by the fishermen from what was leftover from the days catch that they did not sell so the fishermen would each contribute a little something to the pot . This is the true story you need to do better research your welcome.
I literally said that in the video and in the written post on my site.
"Authentic Italian" recipe founded right here in the United States, San Francisco California. Um pardon?
That was so wrong!
Yeah ok...
yet so right!
Dude, 2mins!!! before you show actual cooking!!!??? You keep showing you talking in the middle... We came to see your cooking and the food. And we are not here to see how good your photography is. Very bad way of showing what you are cooking.
2 WHOLE MINUTES, OMG!!! Lol, fast forward bro. I want to provide some history and context to my subscribers. Have a nice day.
I had to stop the video the moment you cook the seafood separately. Just wrong
Well I like to keep things as close to the original as possible and that’s how it was done I’m the warf. One huge pot of steaming seafood and one huge pot of stew.
Wtf? I would rather have the water u boiled in! Come on bruh
I don’t necessarily disagree with you, however, when I made this recipe I was obsessed with keep recipes as they were originally made and when this was created that’s what they had. One cauldron full of tomatoey broth and veg goodness and one pot just for boiling seafood and shellfish. Then it was drained and added to the other pot.
You sound like an amazing chef, but please mash the tomatoes with a utensil instead of bare hands?
Not authentic! You DON'T cook the seafood before you put it in the gravy! PLEASE! REALLY?
In the original context of this recipe, they would literally have two huge pots and yes they would cook it separately. This is all seen in almost every original recipe out there from the early 1900s. Right or wrong, that’s what they did.
Looks grand...why cook the shellfish separately??!! You've lost the sea flavor. Boooo. Can serve with herbed rice/toast points. Ah me.
Because that’s not how they originally did it.
Ciopino is not Italian. It was invented in San Fransisco
By Italians lol
Pronounced “chee-ō-peen-ohs” or “chip-peen-ohs”
Not shhhhh-peen-no’s” 🤫🤫