CIOPPINO (The Perfect Dip for Crusty Bread)
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- Опубліковано 3 чер 2024
- Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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-RECIPE-
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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#cioppino #seafood
CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
This is a great one to make for a group. It looks and tastes impressive, but doesn't require a lot of active cook time. And thanks again to Established Titles for sponsoring this video and making me Lord B-Man. It has a certain ring to it I think. Get 10% off your purchase at this link: establishedtitles.com/brianlagerstrom with code BRIANLAGERSTROM
I've worked the restaurant business for 26 years sir I've never heard it called the vein I've always heard it called the s*** strip
Thanks Brian, I am a new and happy subscriber. I wonder if this establishedtitles is good somehow in Wales? My family name is the old Welsh Royalty, Prince of Wales and I think it would be fun to be a Welsh Lady, so I could get something out of old history....
I feel like they should have made the code something like LORDLAGERSTROM or LORDBMAN.
Established titles is great! My girlfriend and I got them for Christmas for our close friends. A really special gift.
I read that Cioppino is an invention of the immigrant Portuguese fishermen in the San Fran area. They would come in with their daily catch. Each boat would donate something to a community pot and they would warm up with a bowl of Cioppino and a hunk of garlic bread. Being California I imagine they would've shared a bottle of wine as well.
Mad props to Brian always looking out for us and helping us avoid a "dire butt situation" 😅
I do what I can
I LOL'd hard on that line. Well played.
😂😂😂
Hi, my wife is Italian descent and I did your Cioppino, and my wife told me, why did you wait 37 year to make it ? Now I love you more than ever 😂
Hardly Italians from Italy would put onion and garlic togheter.
@@alessandrom7181that’s a joke, right?
As a note: if you think your tomato sauce is already sweet enough, but still too acidic add a small pinch of baking soda BEFORE your salting. It will lower the acidity without adding sweetness and it really helps acidic tomatoes round out. Just an FYI
I have done this for years whenever I cook with tomatoes. Also, use a stainless steel or ceramic pot to cook in. Never use aluminum.
most def will try it out , thanks for tip
It foams up when you add it which is really cool, but one time I added too much and it took the flavor out of the sauce. Had to add more sauce and it brought some of the acidity back and it was saved
No. That's what bay leaves are for.
Brian, by following your recipe, we impressed our family with a cioppino feast last week. The meal and broth were delicious. I was able to use fresh tomatoes from a local farm, a large onion and Italian parsley from our potager. A fresh, local sourdough loaf, sliced, toasted and rubbed with garlic quickly disappeared. Managed to keep some of the broth for a future meal for two. My husband andI felt like culinary rockstars. Thank you! Love your channel.
The first time I had cioppino, the bread was toasted in the oven with gorgonzola on top. The funkiness really added some surprising brightness to the rich, salty broth and fish. Highly recommend!
That will go in my book of tricks to try!
lol that sounds disgusting to me
@@eggspanda2475 ME TOO
Yeah, great.
Fish and cheese.
The italians already sent a hitman to your domicile.
the only reason to ruin bread with cheese is if your bread is already low quality. the greatness of this dish comes from the simplicity
it's nice to see Cioppino getting more exposure. Many chefs have overlooked this simple but authentic dish
I don't know what "chefs" you are acquainted with, but I would hardly call them chefs. Maybe you don't get around that much.
@@corkcamden9878Little Strong there dont u think
Best Cioppino recipe I have seen. Not horribly expensive as other recipes!
I followed this recipe but I used fish sauce for seasoning instead of salt. And that's really elevated the dish imo since fish sauce is basically just aged salted fish juice. Replacing salt with fish sauce added a lot more umami and oceany flavor to this dish.
Out of curiosity, how many (tea or table) spoons of fish sauce did you use ?
@@Rwandrall01 depends on your pot size, but just 1 teaspoon is plenty enough for me. That stuff is potent.
@@CumBrianFries thanks!
@@CumBrianFriesbirthday
This reminds me of my mother’s French fish stew, which is basically this but with saffron added as well. She serves it with aioli and nice hearty bread.
I was just about to comment that this recipe is pretty much French bouillabaisse...
Using the shrimp skins for the stock is so super important to the depth of flavor. I discovered this on accident, and since then save all my shrimp skins.
Anyway the origin of the Cioppino soups comes from "ciuppìn" the original fish soup from the fishermen in Liguria Italy, the italian fishermen in San Francisco made the their back home recipe popular :)
I grew up near SF. My mom made cioppino every Christmas. We used clams, mussels, shrimp and scallops. We serve it over pasta. My mom’s recipe for the broth is a little different too. She used to buy canned cioppino sauce until they stopped making it. It’s my favorite meal in my life.
My Dad did the Los Gatos Cioppino feed every year. Is it me, no Dungeness Crab is sacrilege?
I still see the jars of ciopionno sauce. They're usually lined up near the seafood counter in fall....
THIS VIDEO IS FOR ME!!! THANK YOU!!
Thanks for another great recipe! Can’t wait to make this.
You definitely made me excited for this one. This looks heavenly
Good looking stew! I feel like shrimp shells are underutilized by most people. A great way to take your shrimp and grits to the next level. Great video as always!
I've used shrimp broth from shells to make Mexican fried rice to accompany some beer battered shrimp and fish tacos.
FYI, highly recommend Rick Bayless' beer batter recipe.
@@ViViD72786 That sounds delicious
I almost always buy my shrimp with shell and head on. It’s a little more work but making your own shrimp stock is soo much better than buying seafood stock. It makes a big difference in my etouffee, gumbo, shrimp & grits, and New Orleans style BBQ Shrimp.
Every year for the Super Bowl I make a few things from whichever city is hosting the game. For SB 50 in the bay area it was cioppino, and it was great, but I do wish this video was around then! Have to give it another shot on a random cold day.
Thanks so much for this wonderful dish.
This IS MY FAVORITE DISH - if I was on death row, and I had my last meal request - THIS WOULD BE IT !!! Thanks for posting - BRAVO !!!
When my husband and I were first married, we were poor as church mice. This dish was very expensive for us to make. I made it one time and we loved it! Because of the expense I made it my special holiday dish for Christmas Eve.
Nice! I used to work at a bistro that had cioppino on the menu. It was a very popular dish. Making the stock for it was my favorite thing to prep at that place. This takes me back to all of those nights with all of those sauté pans full of fresh seafood. I can’t wait to make this! Thanks Brian!
“You guys…THE BROTH” are some of the best words in the English language. 🥣
LOVE Cioppino, Bri! So glad you created this one. Thanks.
The face you make after the sip of wine is hilarious! I keep watching this and I’m still chuckling. I wonder what the Hell you were thinking! 🤣
You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you
BEST THING EVER!
One of my favorite meals--and this one looks like a great one!
Cioppino was always a much anticipated Christmas dish in my family. So many good memories.
Once again man, really appreciate your professionalism in presentation, taking the time to get good, clear angles and easy to follow directions. Keep up the good work!
Yeah.... except.... I hope he doesn't let the cat walk all over the cutting board.... but, no worries, I'm not eating there. A friend of mine's cat used to SIT on her cutting board, after seeing that I never again ate in her house.
@@kwhatten Simply disgusting, and yeah! Don't blame ya!
@@kwhatten then the COD would have turned into a CATFISH
@@divaagarpavalakumar6714 💀
@@divaagarpavalakumar6714 im dead
Dude, this looks insanely good. I received the same staub dish as a gift recently (mine might be slightly smaller), and I've been dying to try something rich and pretty like this. Thank you!!!
Looks delicious. Thanks for demystifying this dish. Can’t wait to try it.
The food looks so delicious
Awesome! Looks delicious!
Going to have to make this Christmas Eve this year, nicely done!!!
looks so good!
Excellent video and brilliant presentation!
Looks so amazing…. Will definitely try it this long weekend…. Great recipe
This is such an Italian soup!!!!! Thanks for this recipe!!!!!
My Mexican Mom makes a seafood stew called “7 Mares” (7 seas), it’s the bomb! She makes it with everything from scratch, no can stuff or store bought stock.
Great job Brian!!
Something nice to eat this winter
Great recipe ! Will try making it tonight !
Truly enjoyed your style.
I’m drooling BMan! Can’t wait to dive into this one. You’re the best!
Looks amazing! Will definitely be making this as a date night meal for my wife at some point.
Made this today for Valentine's Day dinner and it was fabulous! Thank you!
Love your recipe! My Mom always served this with spaghetti, but the bread is great too!
I am definitely going to give this recipe a try.
Looks delicious!
Trying this soon. Thanks.
Looks delicious 😋
Looks great!
A very good soup! If you ever get the chance, please try Nigerian catfish pepper soup. Some ingredients are hard to find in the States, but you can make broth similar to the one in this vid, and use onions and green bell peppers and hot peppers, and of course catfish. And large diced potatoes.
молодец парень ,хорошая подача , я тоже так готовлю и моей семье очень нравится, good job man.
Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!
Nice! One of my all time fav stews.
looks delicious!
LOVE Cioppino and have made it ever since I was stationed in the PNW many moons ago. This is a great and easy version-thanks for sharing!
Great recipe!
dude, that looks so good
Much love Sir!
Nothing beats this type of soup on any cold cloudy rainy snowy day. Along with toasted garlic Italian bread. A hearty stew to pick you right up 🥖 🍲😊
I love cioppino. This looks like a really good, straight forward recipe.
💗Great upload.~ This is a really delicious looking seafood tomato stew.~ Valuable recipe.~ I'm looking forward to the next video.~
Nice video.~ 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙂🙂🐹🐹
That looks so good, thanks.
Looks delicious, I’ll be making this soon 😋
Looks delicious
He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!
Looks great. Going to make this. Thanks.
wow, great dish, thabks for sharing!
Home run again Brian. So easy to make and the taste is 5 Star. One of my favorite meals. Thank you.
Excellent. I'll add it to my food list. Thank you.
Wow sooo good
Always great ideas and tips for making the very best version of a particular dish. Oh, I would also like to see more of your Kiku please.
Cooked up well good recipe!
God that made me hungry! This dish and any variation on it is a winner every time!
Gotta give it a shot looks good
Wow, I really like your delivery Brian. You speak a good pace; not to fast - not to slow. You are obviously a subject matter expert and explain things very well. Thanks for the recipe and I can't wait to make it.
Cannot wait to make this!
That looks good enough to slurp!
Thanks
looks delish
This look so yummy 😋
This looks so good, and I'm definitely going to try it out! My favorite seafood soup is always going to be Jjamppong though.
This was amazing. One of the best things I’ve ever made.
Omg. Such a star
I wanna try making this!!
This is a good and simple recipe.
it look yummy, you did a very good job. thanks for sharing. cant wait to make it
Used frozen shrimp,oysters, canned clams, and chicken for this and it still tasted good.
I cooked this for my bf’s birthday tonight, it’s perfect!! Thank you for explaining all the details, it really helps 😄
Pastis in Cioppino, a Chef’s kiss! 😘
Thanks for memories of my childhood. A day spent in San Francisco and dinner at a restaurant on Fisherman's Wharf before the drive home.
It's almost "cooking season" again in my apartment (because of poor airflow, it gets too hot to run the stove when the average daytime high outside is over 25C/77F), and this looks like a candidate for something to cook on a fall weekend.
Literary just finished making and eating this recipe. It is by far the best thing I have ever cooked, my guests also loved it. Simple to make and full of flavour, thank you Brian!
Thank you so much for this!!
Ooo this one! i cant wait to try
YAAAAS. We used to road trip to Seattle in college during the late 80s. Tradition to go to The Pink Door for cioppino. So excited.
I was just saying a few days ago how much I’ve been craving some
Cioppino!!! You have a couple techniques I really liked. I’ll have to give this recipe a shot!
The B roll is almost as good as the recipe!!
Thanks man
On the books for tomorrow