CIOPPINO (The Perfect Dip for Crusty Bread)
Тәжірибелік нұсқаулар және стиль
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
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Пікірлер: 736
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
@larryhaynes7298
Жыл бұрын
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
@MissBabalu102
Жыл бұрын
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....
@kyles9022
Жыл бұрын
I feel like they should have made the code something like LORDLAGERSTROM or LORDBMAN.
@martinschmidt6491
Жыл бұрын
Established titles is great! My girlfriend and I got them for Christmas for our close friends. A really special gift.
@chrishooge3442
Жыл бұрын
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" 😅
@BrianLagerstrom
Жыл бұрын
I do what I can
@AtlantaJonny
Жыл бұрын
I LOL'd hard on that line. Well played.
@yanasmith6813
Жыл бұрын
😂😂😂
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!
@JackRockBLC
Жыл бұрын
That will go in my book of tricks to try!
@eggspanda2475
Жыл бұрын
lol that sounds disgusting to me
@johndelucia8856
Жыл бұрын
@@eggspanda2475 ME TOO
@WexMajor82
Жыл бұрын
Yeah, great. Fish and cheese. The italians already sent a hitman to your domicile.
@HarrDarr
Жыл бұрын
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
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!
LOVE Cioppino, Bri! So glad you created this one. Thanks.
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.
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!
He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!
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.
it's nice to see Cioppino getting more exposure. Many chefs have overlooked this simple but authentic dish
@corkcamden9878
Жыл бұрын
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.
@Star-bp5jj
2 ай бұрын
@@corkcamden9878Little Strong there dont u think
You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you
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!
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
@jeffmccall4305
Жыл бұрын
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.
@kingseasalt4511
8 ай бұрын
most def will try it out , thanks for tip
@adamlinden5940
7 ай бұрын
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
@pizzulo8111
4 ай бұрын
No. That's what bay leaves are for.
I love Cioppino almost as much as you and 100% agree that the bread dip is the BEST bite. Thanks for this straightforward recipe! Looks absolutely delicious!
Cioppino was always a much anticipated Christmas dish in my family. So many good memories.
Best Cioppino recipe I have seen. Not horribly expensive as other recipes!
This was the fourth recipe of Brian’s my wife and I have made. All have been delish. The cioppino was the best. Keep ‘‘em coming.
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 😂
@alessandrom7181
3 ай бұрын
Hardly Italians from Italy would put onion and garlic togheter.
@Soabovefit
2 ай бұрын
@@alessandrom7181that’s a joke, right?
I cooked this for my bf’s birthday tonight, it’s perfect!! Thank you for explaining all the details, it really helps 😄
Looks delicious. Thanks for demystifying this dish. Can’t wait to try it.
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!
@kwhatten
Жыл бұрын
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.
@tadees2007
Жыл бұрын
@@kwhatten Simply disgusting, and yeah! Don't blame ya!
@divaagarpavalakumar6714
Жыл бұрын
@@kwhatten then the COD would have turned into a CATFISH
@Jirachi_OFFICIAL
Жыл бұрын
@@divaagarpavalakumar6714 💀
@mdviolet6685
Жыл бұрын
@@divaagarpavalakumar6714 im dead
Thanks for another great recipe! Can’t wait to make this.
I love cioppino. This looks like a really good, straight forward recipe.
Looks great. Going to make this. Thanks.
I made this last year Christmas, it was a big hit. My family took the leftover in the pot home. I have been looking forward to make this again this year. So delicious.
THIS VIDEO IS FOR ME!!! THANK YOU!!
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 🥖 🍲😊
Made this today for Valentine's Day dinner and it was fabulous! Thank you!
This is such an Italian soup!!!!! Thanks for this recipe!!!!!
Thanks so much for this wonderful dish.
I’m drooling BMan! Can’t wait to dive into this one. You’re the best!
You definitely made me excited for this one. This looks heavenly
Awesome! Looks delicious!
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!!!
Truly enjoyed your style.
it look yummy, you did a very good job. thanks for sharing. cant wait to make it
dude, that looks so good
That looks so good, thanks.
Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!
Excellent video and brilliant presentation!
Thanks! Learned a lot! Will try it next at family gathering.
Great job Brian!!
I made this and it was insane. Will make stock ahead and prep all the fish day ahead and make for special occasion. Love it!!!
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.
@SoulKalamity88
Жыл бұрын
I was just about to comment that this recipe is pretty much French bouillabaisse...
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.
Home run again Brian. So easy to make and the taste is 5 Star. One of my favorite meals. Thank you.
Great recipe ! Will try making it tonight !
Going to have to make this Christmas Eve this year, nicely done!!!
Cooked up well good recipe!
Looks great!
Looks so amazing…. Will definitely try it this long weekend…. Great recipe
Wow!!! I jus made this and it was so freaking good! Totally agree that this may very well be the best thing to dip crusty sourdough bread into!
looks delicious!
looks so good!
Yeesssss. I’ve been dying to make this and also I’m a huge fan of your channel. Making this asap!
wow, great dish, thabks for sharing!
I am definitely going to give this recipe a try.
Made this for the boyfriend, he loved it. Thanks for the recipe!
Looks delicious, I’ll be making this soon 😋
Great recipe!
One of my favorite meals--and this one looks like a great one!
Thank you it was delicious 😋
Love your recipe! My Mom always served this with spaghetti, but the bread is great too!
Thank you so much for this!!
BEST THING EVER!
This is a good and simple recipe.
Looks amazing! Will definitely be making this as a date night meal for my wife at some point.
Awesome video... I think I'll try this recipe soon!
Looks delicious!
This recipe was surprisingly doable and so delicious! Thank you for teaching me how to do something we used to pay a fortune for at an overhyped restaurant!
Looks delicious
Trying this soon. Thanks.
I made this last night and it tasted just as I’d hoped. Really lovely! I paired it with homemade fettuccine with clam in spicy red sauce, a great fit for friends over for dinner. I stupidly accidentally bought shrimp that was already peeled and deveined which definitely hit the brininess of the base stock. Used homemade chicken stock so that was more prominent than it should’ve been. Love your videos! Have made several of your recipes, your rustic bread is my go to now. My only complaint about this video is that it doesn’t list how long the active cook time is. Looking forward to more!
Cannot wait to make this!
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.
Something nice to eat this winter
Much love Sir!
This was amazing. One of the best things I’ve ever made.
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!
That looks good enough to slurp! Thanks
Perfect! It’s dungenus crab season and they’ll be good and meaty soon. Got 19 last weekend-I’m ready for cioppino.
@faithnelson6069
Жыл бұрын
that's so funny. i knew something was missing. hope the season goes well and we have fat crabs this year.
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 !!!
Omg. Such a star
Fresh fennel is so underrated. Great job incorporating simple ingredients and core technique into a tasty dish.
@fellspoint9364
Жыл бұрын
Indeed !
Thank you for recognizing this delicious fish stew! And knowing it’s from San Francisco! My Italian mother made this every Christmas Eve along with a Caesar Salad and Sourdough bread. Her version of the traditional Seven Fishes-halibut, mussels, clams, shrimp scallops, squid and Dungeness crab. I have continued the tradition with my family!
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.
Excellent. I'll add it to my food list. Thank you.
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.
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.
I worked at a "Mediterranean" restaurant for a couple years and by far one of the most popular and most requested dishes whenever it wasn't on the menu, was cioppino.
Delicious recepi
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.
@venturefanatic9262
Жыл бұрын
My Dad did the Los Gatos Cioppino feed every year. Is it me, no Dungeness Crab is sacrilege?
@dpelpal
Жыл бұрын
I still see the jars of ciopionno sauce. They're usually lined up near the seafood counter in fall....
This look so yummy 😋
Gotta give it a shot looks good
Wow sooo good
your personality is awesome. (as far as I can tell through KZread)
Nice! One of my all time fav stews.
I do a white wine/seafood broth poaching liquid with fennel seeds. This recipe is a must try! Seafood Saturday is on the horizon & I've got a bag of crustacean shells in the deep freezer..!
The food looks so delicious
God that made me hungry! This dish and any variation on it is a winner every time!