Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley …
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Authentic Cioppino Recipe // Delicious Italian Seafood Stew
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Why on earth would you cook all of that seafood in a separate pot of water? Aren't you going to lose all of their juices to the boiling water? Wouldn't it make more sense to capture their flavor in the cioppino sauce itself? I'm pretty sure in the "authentic" preparations they would've just cooked the seafood all in the same pot.
Why are you losing all the flavor by boiling in water. Cook it in the broth
Wtf? I would rather have the water u boiled in! Come on bruh
IMGAWD YESSSSSSSSSSS PLEASE 🙏. DELICIOUS 😊😊😊😊😊LOOOOOOOVE CHOPPINO
It’s pronounced chi-o-pino ! Not shiopino! Jenova not Genowa ,San Martino not San Marteeno! Are you not Italian?
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
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.
Is there any reason for cooking the seafood separate from the soup and add to the soup later?
the way im salivating rn hahaha
"…..an authentic Italian recipe, which was founded right here in the United States, San Francisco, California". LOL!
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
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!
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!!
No. Not so much as an hour for the sauce. No flavors developed. Red pepper/pepper flakes, paprica, bay leaf, thyme for authentic flavors. Saute the veggies with a touch of fennel, add the garlic last. Proof the clams/muscles in a separate pot, yes. Reserve the water for the sauce, don't throw it out. Add fish, shellfish, squid after the sauce has developed, at least an hour. Cioppino is not a fast food. The sauce is better the next day. If you want it real make it yourself. Restaurants don't have the time. Fresh seafood is expensive, go with the Costco frozen cioppino package if cost matters. It's the sauce that really makes it.
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
After watching numerous ciopino recipes it was refreshing to watch your original researched recipe. I liked it and next time will make it.
Be careful not yo get mercurial poisoning from the muscles snd oysters in this stew!😮
Great video. I like your culinary stature, definitely respect independent research to be truly "authentic ". 👍🏼
Pronounced “chee-ō-peen-ohs” or “chip-peen-ohs”
Not shhhhh-peen-no’s” 🤫🤫
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”.
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.
Uncle Roger don't need your life storeeeee, is dis coowking weideo or is dis biography? Jkjk lovely recipe, lovely 😍
why do you boil the seafood separately? leaves all the flavor in boiling water and overcooks the proteins…
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?
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
It's not Sho pino Its Chee O pino
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.
Wow
Thanks for sharing your recipes I love it 🥰
Looks amazing but your a dick.
Kabish paisano?
You could have cooked it all in one pot.. and that's not king crab it's snow crab
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
By boiling all your seafood in water, you've thrown away all the best flavor!
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 🥺
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
Thank you for sharing!! 👍🏼
New suscriptor
Greetings from- Seatlle Washington
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.
You doing it , wrong..
Cook the seafood in the tomato sauce…
"Let's keep it authentic". Uses red and green bell peppers.
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.
Not authentic! You DON'T cook the seafood before you put it in the gravy! PLEASE! REALLY?
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 🤪
Fun fact Geneoa is where Paganini is from. He was a famous violinist who revolutionized the way to play the violin