This recipe is a treasure- how special to have something 100+ years old. I’ve never made it but used your video to make it step by step. With a few adjustments (no sole or calamari) it was sooooooo good. Making it for Xmas now and it will be a hit. Thank you for this!!!!
Tried this recipe for 7 people this weekend. I had to use two large skillets in order to fit all the ingredients. It turned out excellent, except I forgot the crab legs in the fridge. (we steamed them and at them with drawn butter after the soup). Thanks for a great, easy to understand recipe video. I would definitely recommend. I didn't use clams and I used haddock instead of sole. Everyone loved it. Fresh bread to soak up the broth
Brings back alot of memories. I'm from Italian ancestry but my family did not make this. But the Italian restuerant I worked at in the mid 80s as a dishwasher did. Seen it made 1,000 times. Only difference was we used live lobsters, flip them on thier back, cleaver to cut them in half. Each order had half of an entire lobster steamed in it. As workers we were always given a bowl of pasta of choice and meatball for break. After 100s of days of pasta I asked for something different. The cook made me..... No, not zuppe de peshe. lol Ziti, butter, garlic, parm cheese and parsley. To this day it's still my favorite easy comfort food. I think it's time I made this decadent seafood dish for myself. Thanks for posting.
This recipe is what got this mangiacake into the family..Convinced my wife's family to let me do the Christmas Zuppa! and was immediately given an honorary Italian title lol Thanks!
Italians wouldn't put pasta under the soup like that. Generally should be a piece of grilled bread, rubbed with garlic. Pasta would be a separate course altogether. Also, there are many recipes for zuppa di pesce, but a better one can be found here: ruclips.net/video/dPKg5h5LcG0/видео.html
Not really sure what’s you’re talking about. I had Zuppa Di Pesce at a restaurant on the island of Ischia (which is in Italy) and it was done with the pasta as part of the dish. I guess the Italians in Italy got it wrong too. That restaurant was known for their Zuppa di pesce for decades.
I’m so not trying to nitpick, but I noticed you said most of what was in the pan was done about halfway through the video. Then it continued to cook in the pan, and then was even put in the oven for a few minutes. Wouldn’t the fish be over cooked after all said and done?
Thank you for sharing your Dad's recipe. The soup looks delicious. I'm going to make it today💪🏼. I always wonder if I could use marinara sauce in a soup something like this. Thanks for the validation.
Going to copy your recipe and make it tonight like the way you handle the kitchen. I was checking do you have a basic spaghetti and homemade meatball video
I was wondering why you pre cook the calamari. They should cook pretty much the same time as the shrimp I feel like pre cookin em they’d get rubbery no?
I'm following what I learned right now in our apartment Marco...Thanks for posting...TB, Hell's Kitchen, (the neighborhood) NYC...4:30 AM..Wifey wakes soon...It's for breakfast! he he he..
Had my first zupa di pesce in Italy a couple of weeks ago in Venice. 16 euros in one restaurant 19 euros on another. I decided to pay the extra. No comparison.
Looks amazing! Just out of curiosity how come you didn't use fish stock? I have no doubt it would taste fantastic however being a seafood pasta you would think fish stock?
Antony sometimes in cooking it’s nice to balance the flavors a bit chicken stock is a lot less gamey than traditional fish stock which can overpower the dish
Ed Perez Ed while I appreciate your opinion - the dish is 100% seafood. Adding chicken stock, in my opinion, turns this into a fusion dish and would ruin the basis of what this dish is - a seafood dish. The fish stock could always be watered down so it is not as strong as you may think. Anyway each to their own.
why not to make fish stock from the parts of fish that you're going to throw away? That' the usual and traditional way both in Italy and France. Anyway I'd be more than ready to taste your own, never tried to mix fish with chicken stock
kk, nice but then improper ..saving vid to show others how not too do.. 1st clams should open on their own..not knife forced.. if they don't open on own while cooking- they are dead- rotten- poison- hospital visit
must be american fish soup..... Zuppa di pesce is other world, with Mediterranean sea food not with alaskan king crab.... pre cooked calamri? no way.... oregano ? are you mad? fennel seeds? are you crazy? have you been at least 1 time in Italy? and have a proper meal?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
The best part of this is the story and you talking about your father! You are an amazing chef and son
This recipe is a treasure- how special to have something 100+ years old. I’ve never made it but used your video to make it step by step. With a few adjustments (no sole or calamari) it was sooooooo good. Making it for Xmas now and it will be a hit. Thank you for this!!!!
Reminds me of a young daddy jack. Very nice. Just started following
What an awesome spectacular dish. My favorite Italain dish! One of the finer points of life making life worth living!
Love how u speak about u dad and food 🎉🎉🎉🎉
Wow this has been the recipe I’ve been thinking about for a long time.. great Job 👏
Outstanding video! You are AMAZING! Clapping from Norfolk, VA!🤗
My nonna would make this every christmas eve. It's a favorite
what a work of art! your a hell of a cook. Im gonna make this for my wife
Awesome dish! I love the technique.
Tried this recipe for 7 people this weekend. I had to use two large skillets in order to fit all the ingredients. It turned out excellent, except I forgot the crab legs in the fridge. (we steamed them and at them with drawn butter after the soup). Thanks for a great, easy to understand recipe video. I would definitely recommend. I didn't use clams and I used haddock instead of sole. Everyone loved it. Fresh bread to soak up the broth
Brings back alot of memories. I'm from Italian ancestry but my family did not make this. But the Italian restuerant I worked at in the mid 80s as a dishwasher did. Seen it made 1,000 times. Only difference was we used live lobsters, flip them on thier back, cleaver to cut them in half. Each order had half of an entire lobster steamed in it. As workers we were always given a bowl of pasta of choice and meatball for break. After 100s of days of pasta I asked for something different. The cook made me..... No, not zuppe de peshe. lol Ziti, butter, garlic, parm cheese and parsley. To this day it's still my favorite easy comfort food. I think it's time I made this decadent seafood dish for myself. Thanks for posting.
bellissimo, meravigliosamente eseguito. Mi piace un sacco
Bellissimo!!! I’m an excellent cook, but still I learned so much from you! Grazie e’ bravo!!!
I love this recipe! Thank you!!
Made it for 2020 Christmas was a hit God bless your dad and you for posting the recipe
I heard that if the clam or mussel doesn’t open you should throw those out because they were already dead and you could get sick from it.
Correct.
If they partially open as they have for him.He basically gives them a helping hand
I add fresh fennel bulb chopped and sauteed.Then just a spiral peel of sweet orange added to the simmer.You are a king.looks perfect as is.God bless
@@TheTourmaline57 good ideas tourmaline 57 I like your sense of finesse
He says he was giving them a hand opening not that he was opening them
Very very good👍♥️
Lovely video #energy
great presentation
very very good❤️👍
Great video
Wow looks amazing
First video I've seen from you. Subscribed. I like your style. You remind me of Daddy Jack...no playin' around for an hour. Cook it, serve it.🚀
RIP Daddy Jack, "cooking with the blues"
Great job bravo
Dude like how you don't beat around the bush, you get right in do your thing. Good Work...
This recipe is what got this mangiacake into the family..Convinced my wife's family to let me do the Christmas Zuppa! and was immediately given an honorary Italian title lol Thanks!
Italians wouldn't put pasta under the soup like that. Generally should be a piece of grilled bread, rubbed with garlic. Pasta would be a separate course altogether.
Also, there are many recipes for zuppa di pesce, but a better one can be found here: ruclips.net/video/dPKg5h5LcG0/видео.html
he made a kind of fake ALLO SCOGLIO sauce....with fettuccine? o God...what a disaster....
Not really sure what’s you’re talking about. I had Zuppa Di Pesce at a restaurant on the island of Ischia (which is in Italy) and it was done with the pasta as part of the dish.
I guess the Italians in Italy got it wrong too. That restaurant was known for their Zuppa di pesce for decades.
Well I’m Italian. Been to Italy a few times. No need for pasta on the side. Too heavy.
My main order at all the best Italian restaurants here in NY and yes it's served on a bed of linguine.
I’m so not trying to nitpick, but I noticed you said most of what was in the pan was done about halfway through the video. Then it continued to cook in the pan, and then was even put in the oven for a few minutes. Wouldn’t the fish be over cooked after all said and done?
You precooked calamad, how long?
Love the story about your father.
very nice young man! your Dad should be Proud of you!!
This is my favorite Italian dish if I lived in your neighborhood I'd be your favorite customer.
Ah... the essential ingredient- Barefoot Wine from 7-11
😂
Thank you for sharing your Dad's recipe. The soup looks delicious. I'm going to make it today💪🏼. I always wonder if I could use marinara sauce in a soup something like this. Thanks for the validation.
Going to copy your recipe and make it tonight like the way you handle the kitchen. I was checking do you have a basic spaghetti and homemade meatball video
Very happy! Looks like is was made by Paul Luciano when he had his place in West Haven, CT.
Love the stories
Beautiful meal. Man oh man could I enjoy that.
That looks awesome. I'd show up and say "I'm Tony the painter" just so I could get that dish, lol
Great Idea...
Wow so very cool! I’m definitely trying this
Nice job ton you are a grate chef
Excellent
Why chicken stock and not fish stock?
Where is your restaurant I will come I live in Albany New York
I was wondering why you pre cook the calamari. They should cook pretty much the same time as the shrimp I feel like pre cookin em they’d get rubbery no?
Reminds me of Christmas Eve dinner
I'm following what I learned right now in our apartment Marco...Thanks for posting...TB, Hell's Kitchen, (the neighborhood) NYC...4:30 AM..Wifey wakes soon...It's for breakfast! he he he..
Fantastic
Bravo!!!
❤️👍
seems like the cooking times were really long, onthe stove top then in the oven 10 min and back on the fire. IDK
I was taught that clams which don't open on their own are dead. Is this correct?
Had my first zupa di pesce in Italy a couple of weeks ago in Venice.
16 euros in one restaurant 19 euros on another. I decided to pay the extra. No comparison.
What's the name of your marinara sauce and where can I get it. I don't see it anywhere in your subscription.
Or is that incorporated in your marinara sauce?
I always thought if clams don't open you throw them out, because they're bad
Magnificent !!
Delicious 😋
This is exactly what I was looking for!
you don't use San Marzano tomato peels for this?
I wish I was Tony the Painter. This would make me hungry even if i wasn't.
Yummm bring it to my table
Chef Marco, great video! Question for you. What type of Saute pans are you using in your kitchen? Are they Aluminum?
Never in my life seen a chef do two things. Stir with a lighter, or force open clams😮…
I think I'd use Fish stock instead, but I love seafood.
Wow!!! Bob
Proper CHEF 👏
Pre cooked calamari and chicken stock .....seriusly
Glorious!
Now that's a legit Zuppa di Pesce
U said u was gonna cook a soup
Why brown the shells? zuppa di pesce is boiling the shells in a stock, nothing goes to waste in the old world
I would have let the clams finish opening up in the oven, and the ones that don't open they get thrown in the garbage.
Very happy 😃
kudos to using fresh herbs
Looks amazing! Just out of curiosity how come you didn't use fish stock? I have no doubt it would taste fantastic however being a seafood pasta you would think fish stock?
Antony I was thinking the same thing. Chicken stock would work fine I’m sure but why cheapen the dish
Antony sometimes in cooking it’s nice to balance the flavors a bit chicken stock is a lot less gamey than traditional fish stock which can overpower the dish
Ed Perez Ed while I appreciate your opinion - the dish is 100% seafood. Adding chicken stock, in my opinion, turns this into a fusion dish and would ruin the basis of what this dish is - a seafood dish. The fish stock could always be watered down so it is not as strong as you may think. Anyway each to their own.
Amazing what India is turning out just to please one person. Guy is taking all of us on a ride.
why not to make fish stock from the parts of fish that you're going to throw away? That' the usual and traditional way both in Italy and France.
Anyway I'd be more than ready to taste your own, never tried to mix fish with chicken stock
Bought all the stuff to make this dish once. Was cheaper to order in a restaurant.
Why you opening unopened clams? Ya wanna get someone sick?
Tell your path I said hi and I love you both
I haven't heard mono audio in years
Add vegetable broth instead of chicken broth big difference
Why you didn’t first put down white wine and Garlic ,last put down seafood?And your take care haven’t a seafood’s sweet smell.
God father says I’ll make you an offer you can’t refuse and brings out this dish
fennel oregano in seafood ? No way ! Killed the taste
He said that's the way he likes it. If you don't like fennel don't put it in.
Yeah Baby.!!!
He’ll take care of his friends, maybe charge them 30-35usd…wait what ? That’s not a friend that’s a client
kk, nice but then improper ..saving vid to show others how not too do.. 1st clams should open on their own..not knife forced.. if they don't open on own while cooking- they are dead- rotten- poison- hospital visit
Fish soup
Yes Please
must be american fish soup.....
Zuppa di pesce is other world, with Mediterranean sea food not with alaskan king crab....
pre cooked calamri? no way....
oregano ? are you mad?
fennel seeds? are you crazy?
have you been at least 1 time in Italy? and have a proper meal?
I’d be very happy
Put it in the oven?! Thats so overcooked!!
just like a cippino
But a real SF style cippino uses dungeness crab and scollops!!!!!! 👍
forget about it!!!
you should be on Beat Bobby Flay with this dish
Che schifo! non si mangia così in Italia!
Made this and it started screaming ANIKI for some reason...