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’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 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.
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.
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.
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!
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 :)
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!
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.
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!
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 UA-cam. I look forward to watching more of your channel.
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 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
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.
Many moons ago, I stumbled into a restaurant in North Beach, SF appropriately named Cioppino. It was a great culinary experience. Since then I have experimented making the dish using different seafoods available. My last & probably the best included grouper, lobster shrimp & crab legs. And it is true that you must enjoy this dish with sourdough toasts from SF. The origin of the name is rather dubious, but they say that when the fishermen got to shore, they would light up a fire, collect the ingredients & cook a fish stew on the beach. They would take a look at the catches of the day & would say chipit in there. And hence, a beautiful dish was born. It has been a while since I made this.
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!!!
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.
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.
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 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!
@@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” 😉
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!
@@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 🙏🏻 💙🍀🌞
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 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 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 !! 🌹🌹🥲♥️♥️♥️🥰🥰🥰🎉🎉🎉🎊🎊🎊🎊🥂🥂🥂🥂
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?
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!
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. 🥰
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 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!!!!!
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!
![Cioppino [Seafood Stew Recipe] - Experience the Legend](http://i.ytimg.com/vi/FvPiJeXdCZw/mqdefault.jpg)
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’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!
I’ve been preparing this recipe every Christmas Eve for my family. Excited for year number 4 this year!
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.
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!
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.
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!😊
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!
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!
I love the food background and slice of history.
I am so glad you liked it! Please keep watching! Thanks!
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!
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!
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.
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!
Good cook! You put the ingredients one by one well done!
I am so glad you liked it! Please keep watching! Thanks!
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!
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!
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 UA-cam. I look forward to watching more of your channel.
I am so glad you liked it! Please keep watching. Thanks!
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 made this for my friend. He loved it. And now he wants me to make it again.
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
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!
I made this last night following your recipe. My husband loved it!
I am so glad! Thank you 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.
Your joy of cooking & sharing is infectious & inspiring-- thank you!
I’m dying here watching this!! Can’t wait to try it!
Let me know how it comes out! 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!!!
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!
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!
Many moons ago, I stumbled into a restaurant in North Beach, SF appropriately named Cioppino. It was a great culinary experience. Since then I have experimented making the dish using different seafoods available. My last & probably the best included grouper, lobster shrimp & crab legs. And it is true that you must enjoy this dish with sourdough toasts from SF.
The origin of the name is rather dubious, but they say that when the fishermen got to shore, they would light up a fire, collect the ingredients & cook a fish stew on the beach. They would take a look at the catches of the day & would say chipit in there. And hence, a beautiful dish was born.
It has been a while since I made this.
Yummy yummy, I love the way You eats it makes me hungry 😋.
You need to try this recipe!
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!!!
🤣🤣🤣❤️
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!
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!
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
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!
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!
I made this dish and it turned out perfect, will make this for Christmas for my family...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!
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!
Very very good instruction. No long talk perfect to the point.👍👍👍👍👍
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!
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! 🤗
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 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
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!
FIRST TIME ON YOUR PAGE! YOU ARE SO FUN TO WATCH 🥰
I am so glad you liked it! Please keep watching! Thanks!
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 🙏🏻 💙🍀🌞
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!
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!
💙
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 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!
I'm cooking this soup, only like this guy!!!! Maestro 😇. Thank you so much for the receipt!!
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!
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 !!🥰🥰🥰🥂🥂🥂💕💕💕
Can’t wait. Making this tomorrow for our early Christmas dinner.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
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 😄.
I made that... and I made those exact same sounds! LOL! Thanks, my friend.
I am so glad you liked it! Please keep watching! Thanks!
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.
It is a joy to watch your cooking!
Thank you!!
Nicely done video! And yummy recipe..
I am so glad you liked it! Please keep watching! Thanks!
I will and i've subscribed ;) Greetz from The Netherlands! @@GusinTheKitchen
Omg! I was doing the spinning too. My Cioppino came out so good! I can’t believe I can cook
That’s awesome!!! I am so glad you liked it! Please keep watching! Thanks!
My new favorite food channel !!!
We really appreciate that! Thanks! Please keep watching!!! 🙏🏻
Delicious recipe!
I am so glad you liked it! Please keep watching! Thanks!
Your wine pairings were spot on.
Just made this dish this evening it was great! I paired with Chardonnay
Thank you so much
I am so glad you liked it! Please keep watching! Thanks!
@@GusinTheKitchen Restaurant quality, actually it was better
Just subscribed
@@j6810 Thanks!
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!
Bless your heart, looks really good. Will make this soon.
Best regards Gus
I am so glad you liked it! Please keep watching! Thanks! 🙏
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!
Absolutely fantastic and fantastic product , you cook good Sire !
Thank you! Please keep watching!
Very nice presentation, very thorough !
Thank you! Please keep watching!
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!
Keep the videos and recipes coming. You do a wonderful job. Just discovered you. I have cooked for over 50 years...always learning. Ciao
I am so glad you liked it! Please keep watching! Thanks!
Cioppino! So good! Home town favorite! You guys are making me HUNGRY!
I am so glad you liked it! Please keep watching! Thanks!
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!
This is our traditional Christmas dinner, I personally don’t eat it but my husband throughly enjoys it
I am glad you liked it!
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!
A great story & recipe... Awesome...
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I made this last night......absolutely fantastic!!!
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@@GusinTheKitchen ok I will & subscribe!
Superb video thanks
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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.
Looks amazing!
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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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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.
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blessin: Mr. G & Family - I luv Seafood soup with Yuca - thanks for the stages in layering the flavors = perfect 🎶🤸🏾♀️👏🏾👍🏾🤷🏽♀️
Thanks!
Santoooo padre luceeeee delicioso..... omg 🤯 loveeeee you Juanchiiii
Quedo de otro mundo!!!
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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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!
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Thanks for sharing this recipe. Love it!!!
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I’m gonna make this on Sunday I can’t wait
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Made this recipe a few times.
Absolutely delicious.
Great video 😋
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That looks out of this world 🌎🤩🤩🤩
It was amazing!
Thank you! Definitely making this tonight!
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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 teacher, explained the ingredients very clearly! Thank you
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I had it at Bobby Flays restaurant at Mohegan Sun Connecticut when it was open. Was delicious!
Is one of my favorites! I am so glad you liked it! Please keep watching! Thanks!
That Yummy dance. Undeniably genuine! Haha!
😉 please keep watching!
Made it! Delicious! Reminds me of being home on the bay. Konichiwa from Japan!
That’s fantastic! Arigato!
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!!!