Cioppino - Bruno Albouze

Here is my own interpretation of cioppino, a cousin of the French bouillabaisse from Marseille...
To get the full recipe go to brunoalbouze.com
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[@misfit749]

I admit: I watch Bruno’s vids surely for the amazing techniques and processes and the mouthwatering food, but mainly to see Bruno’s face tasting the food at the end of each vid. It’s so reassuring 😍

[@LBrobie]

i know, right?! i feel like if he doesn't almost faint when he tastes it, then it must not have turned out perfectly enough. ;)

[@rabia6423]

Sadece görerek öğreniyorum çünkü bu dili bilmiyorum fakat çok yemek öğrendim teşekkürler

[@mikelafayette3421]

Bruno's videos are top quality and his chef skills are unmatched. I always enjoy his recipes.

[@gongsan3673]

Any dish of yours I make to family potlucks are a big hit. Thank you Bruno!!!!

[@ludvigjerichowjohansen2734]

The Way you describe the dish just makes my mouth water mmm great work

[@ewehinger]

Really like when you explain why your doing the things you do in your dish. Kind of like tips and tricks. Thats the definition of a master chef. This was a great one! love cioppino. Always look forward to your recipes.

[@humblerepentpraygive5815]

The best cioppino I have ever had is at a little place called Station House, Cafe. It's a cute little cafe near Point Reyes Ca. No i'm not a employee or an owner I have no interest at all, just want everyone to experience the best. (like Bruno's) Bon Appetite Thank you for your great recipes, Bruno.

[@17rebirth]

EXCELLENCE, taste at its best as usual! Merci, Bruno!

[@psgman41]

Quality, quality, QUALITY !!!! (Ingredients, skills, recipe, chef, knives, etc. I could go on for minutes)

[@nnnnperson]

Just made it now. It was amazing! Thank you, Bruno! Merci!

[@spoonballs]

No you didn't

[@pierremaillard4527]

All the other reviews say it all , " absolutely FAB ," thanks for the skill ,the humor etc ..

[@Moving_Forward247]

Looks absolutely delicious thank you for some real cooking without bullion cubes!

[@brierodriguez3254]

My My My...is there anything you dont know! This is so exotic to me, and since im in Long Beach ca we have great fish and farmers markets here 🐟🐙 Seafood is my favorite Bruno😍 Mmmmm..p.s. Thanks for those percentages to keep me sharp like you😍😄 will try soon!

[@nilds2702]

Brie Rodriguez você é de que lugar?

[@LBrobie]

wow, that is so beautiful! the crunch of the bread when you bit into it, makes me so envious!

[@matthewking9408]

I love this channel and brunos amazing eye for presentation!

[@rosimeirecarre702]

Bruno vous êtes super tout est un régal avec vous je regarde toutes vous vidéos

[@nancyraga5509]

Oh my goodness !! You are simply amazing ! So elegant, funny, beautiful. The best videos in KZbin. Thank you for taking the time to film and post your marvelous videos.

[@mouchetstephane6830]

Même après avoir manger vos vidéos donne faim....

[@carasalter7300]

Beautiful! Looks delicious... thank you for this recipe and for sharing

[@moisesibrahim4078]

Thank you Chef 😊💓☺💗 you are great in cooking expertise

[@carolyndavid1959]

oh man I am salivating right now.... LOVE IT!

[@greyss2216]

I've learnt so much from you. Thank you❤️

[@Shaz6999]

Recipes just as delicious as Bruno ❤

[@robertsontirado4478]

I make this once a year, I might have to do it this week, thank you Bruno.

[@johnsheehan977]

Love this guy's voice!😆😆

[@user-sg3bx9to2k]

🌹

[@dima1283]

It is Hi End dish. The Masterpiece without any questions

[@kevincostello1319]

Thank you! Looks awesome.

[@RichardGDBaker]

That looks so delicious! I have been eagerly awaiting some seafood/fish dishes from you Bruno. This looks so incredible! I will certainly give this a go. Thank you so much. You're a very generous man sharing your recipes with us all. Cheers Bruno.

[@smartbanter]

Brilliant!

[@user-hm9mj1hc3j]

Nice Dalstrong Knives collections~~

[@BrunoAlbouze]

😜

[@rebelrouser6678]

Bruno. I think you could be an amazing Food Network chef. You’ve got skill and style. Have you ever considered that?

[@BrunoAlbouze]

Waiting them to call me ;)

[@nilds2702]

Muito bom você é incrível,

[@basmamitbaa464]

Awesome and amazing work

[@gpena4264]

Delicious! Thanks Bruno!

[@ellagreen4336]

Most ........... never mind. Bruno, you just killed me! ♥

[@tehfoxxy9630]

I suggest you put a light black shadow on the white cooking instructions on the bottom so they'll be visible no matter what is the background Love the videos btw ^_^

[@josephguasco1170]

Nice knife brother

[@Skarlites]

❤

[@jaklin7854]

merci

[@skycilia]

Thank you .

[@krisr1885]

This is superb!

[@tamara1460]

Bruno ti kosmicheskiy povar.super super super.....

[@maryammalik4069]

Waowwww its great .... lv u bruno

[@godislove8050]

My mouth is watering.

[@yennycendekia6884]

So perfect

[@cjovel4209]

Really nice!

[@danielplus1121]

Excelente video!!

[@ibrahimajami1461]

the biggest mistake one can do is watching Bruno cook when you're about to sleep and its too late to do anything . like if you agree

[@spoonballs]

FUCK OFF

[@korkasmaa]

Nope the biggest mistake is to watch him while you're hungry, My tummy is about to kill me and I'm too lazy to get up and eat something 😅💔

[@cristelediop8096]

Magnifique

[@kphilipps55]

Wow, it's probably soo good!!!))))

[@jeffhall2958]

Love your recipe, but it's different from those that cooked it in San Francisco. I've had the cioppino on fisherman's warf, and your's is more "soupy", their's was more robust and thick in sauce. I must say, the cioppino on fisherman's warf is perhaps the best, not saying yours is not great too. But, for the "real deal", go to fisherman's warf in San Francisco, there are varieties of this "soup"/"stew" in every restaurant. Each that I tasted was astonishing, not like the French version that is more watered down and more clear than the original. I do love your recipe, I just prefer the original from the Italians whom became Americans on the warf. Yes, I did give you a thumbs up on your recipe! Good Job! :D

[@claudelesueur807]

ça fait un moment que je suis ta chaîne et tes vidéos mériteraient d'être doublée en français (si si je suis sûr que tu peux le faire ;) )

[@hidayagalerie3173]

J'aime beaucoup ce que vous nous présentez, mais Please version française🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏

[@aal8401]

DONT lose yr accent . Lov v ve e it

[@suivzmoi]

4:56 brought to you by Dalstrong

[@misshoneybunny8529]

OH MY GOD!!!

[@hadyamedhat5257]

It's incredible .. If I can't use red wine what can I use instead of ?

[@BrunoAlbouze]

White

[@hadyamedhat5257]

Bruno Albouze thx but I totally can't use wine but any way thank you so much for answering . it means a lot .😇🙌

[@pmue437]

Tequilla

[@jessicali8594]

@@hadyamedhat5257 : diluted lemon juice

[@hadyamedhat5257]

@@jessicali8594 thx

[@ozydeco]

Beautiful, how to use extra sauce ? Can I freeze leftover sauce, then add/cook more seafood in it for another meal later ?

[@Asdrubalissimissimo]

0:25 AND 100% REASON TO REMEMBER THE NAME

[@arielleartsztein-henle3222]

Bonjour Bruno Merci pour cette super recette. Puis-je savoir si un jour vous nous montrerez une bonne recette d'une terrine de poissons? Merci d'avance. Arielle de Berlin 😊

[@copycow7]

Wow wow wow!!!

[@TheHamadanners]

Yummm

[@Yasminvlog147]

First view 😍😍😍nice preparation

[@redyumi6441]

What is the substitute for the red wine?

[@LBrobie]

try doing a google search for alcohol substitutes in cooking.

[@redyumi6441]

LBrobie thank you, I usually get chicken stock. I'll just leave the alcohol out of my dish.

[@FatiFati-so1qw]

هائل 😍😍

[@bigkahona8444]

Missed you

[@julialupercio1124]

Yummy

[@adityabiyani387]

great video one

[@Embole-uk1tl]

😋😋😋😋😋😋😋😋😋😋😋😋😋

[@batscuba]

Hi Bruno....you use a good fish ....good fish....good technique equal a good stock (fumet) why you use chicken stock ...????

[@BrunoAlbouze]

You dont have too but it adds up flavors to the final stock 😋

[@rochdisouilem6645]

hi chef please can you make a toffee sticky pudding merci chef

[@avalon449]

I think we got to see all your knives........

[@bcwolters]

And I am sitting here licking my screen...

[@FirstLast-kr1fw]

Why remove the fish eyes? Also, can I feed the soup solids ti my wife so that it isn't wasted?

[@BrunoAlbouze]

Cuz fish eyes should be avoided for stock

[@erikrobinson9027]

whats the knifeyou used there

[@LBrobie]

check out his store, here: www.brunoskitchen.net/brunos-store for the knives he uses.

[@ludaprokhorova4882]

Bruno ti klass kak obiasniaesh podrobno molodec c menia laik

[@sheilaesaduwa8912]

Yummy