CIOPPINO (The Perfect Dip for Crusty Bread)

[@BrianLagerstrom]

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]

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]

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]

I feel like they should have made the code something like LORDLAGERSTROM or LORDBMAN.

[@martinschmidt6491]

Established titles is great! My girlfriend and I got them for Christmas for our close friends. A really special gift.

[@chrishooge3442]

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.

[@Twiggyanajones]

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.

[@alexcomet08]

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]

Hardly Italians from Italy would put onion and garlic togheter.

[@Soabovefit]

@@alessandrom7181that’s a joke, right?

[@KunalKumar-vt7cc]

What is a wife?

[@gromovanatalia578]

2 дня назад готовила испанский суп с морепродуктами! Но не догадалась использовать бульон из креветочных панцирей! Спасибо огромное! С таким бульоном суп будет потрясающий!

[@gracev2335]

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.

[@secretforreddit]

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]

That will go in my book of tricks to try!

[@eggspanda2475]

lol that sounds disgusting to me

[@johndelucia8856]

@@eggspanda2475 ME TOO

[@WexMajor82]

Yeah, great. Fish and cheese. The italians already sent a hitman to your domicile.

[@HarrDarr]

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

[@bad-korean]

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!

[@bryaneltzroth8833]

Mad props to Brian always looking out for us and helping us avoid a "dire butt situation" 😅

[@BrianLagerstrom]

I do what I can

[@AtlantaJonny]

I LOL'd hard on that line. Well played.

[@yanasmith6813]

😂😂😂

[@sourdoughvideo2906]

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]

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]

most def will try it out , thanks for tip

[@adamlinden5940]

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]

No. That's what bay leaves are for.

[@GEOHHADDAD]

Agreee

[@tadees2007]

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]

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]

@@kwhatten Simply disgusting, and yeah! Don't blame ya!

[@divaagarpavalakumar6714]

@@kwhatten then the COD would have turned into a CATFISH

[@TR0NDAONE]

@@divaagarpavalakumar6714 💀

[@mdviolet6685]

@@divaagarpavalakumar6714 im dead

[@fiorarosa1090]

it's nice to see Cioppino getting more exposure. Many chefs have overlooked this simple but authentic dish

[@corkcamden9878]

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]

​@@corkcamden9878Little Strong there dont u think

[@jeffreycooley2032]

He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!

[@DawnBarnhart]

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!

[@philmann3476]

"I think being picky about the wine your gonna boil with onions is...insane." So glad to hear you say that. I like wine and food as much as anyone, but there are limits to how far you can or should carry the "refined taste" routine.

[@caffeevid]

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!

[@sunnyz2074]

I cooked this for my bf’s birthday tonight, it’s perfect!! Thank you for explaining all the details, it really helps 😄

[@TDT0188]

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.

[@markkindermannart4028]

My favorite. Good recipe. One thing I do with the fish is just throw in big pieces if not the whole fillet. It will break up as you say, but into perfect pieces.

[@lakeeriewest1102]

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.

[@RolloTonéBrownTown]

Although I will say, I like your use of the shells to make stock. I always do it with just water for a more pure flavor but as long as you're using the shells, that's great!

[@romedeiros1970]

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]

My Dad did the Los Gatos Cioppino feed every year. Is it me, no Dungeness Crab is sacrilege?

[@dpelpal]

I still see the jars of ciopionno sauce. They're usually lined up near the seafood counter in fall....

[@00zuu00]

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!

[@hollybest1385]

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.

[@kyleshoemaker3198]

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!

[@ceciliac2225]

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.

[@myfamilyadventures7018]

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.

[@mugensamurai]

Used frozen shrimp,oysters, canned clams, and chicken for this and it still tasted good.

[@sherburck]

I’ve made fish stew for years! Its divine and no one believes that until they take their first bite! My son took leftovers home!

[@PacoRobbins]

About the only chef I watch that can make seafood look appealing to me. Not a seafood guy at all, but I'd try this.

[@NerdZooooone]

My mouth is watering like a waterfall while watching this….😋

[@Zimzimhk]

Hey Brian, hope you are still reading messages here. Just wanted to tell you, I made your Cioppino yesterday, and it was super delicious! The 2 things I changed were clam juice and fennel, only because I could not find them here in Hong Kong. I substituted celery for fennel and fish stock for clam juice, otherwise followed your instructions to the t. Many thanks for sharing your recipe!

[@jacknick429]

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 !!!

[@chrisbailey1529]

Cioppino was always a much anticipated Christmas dish in my family. So many good memories.

[@voltz3346]

Looks really good. Only thing I may have done different is added tomato paste with broth or brought it up later on with corn starch to have a bit more texture.

[@hirotakasugi4891]

I like to dehydrate the shells then powder it and use it as a flavoring as well in cioppino and other seafood soup

[@anthonygardner400]

LOVE Cioppino, Bri! So glad you created this one. Thanks.

[@LoriVFenske]

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!

[@nickmallia2210]

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!

[@kimberlycooper6321]

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..!

[@bench-clearingbrawl7737]

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.

[@kyles9022]

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!

[@ViViD13YT]

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.

[@kyles9022]

@@ViViD13YT That sounds delicious

[@WoodsintheBurg94]

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.

[@MsOkayAwesome]

Made this for the boyfriend, he loved it. Thanks for the recipe!

[@LGH666]

This sounds a treat for sure. going to have to give this a try. Warm sourdough bread and Carrabba's mussels in white sause (Cozze in Bianco) has got be one of my all time favorite fishey foods nothing better for dipping bread in than that white sause, so far. Have to give Cippino a try and see how it fairs. Over the years I've figured out how to make a very passable carrabba's copy. Toward the end of fall we will order a 10lb bag of jumbo PEI mussels from our fish monger and bake 3 or 4 kilo sized Boules of Sourdough, nice and crusty, and make big batches of mussels until the bread, mussels or beer runs out.

[@iashakezula]

I decided to make cioppino for the first time today since I was at the farmers market where I bought the fennel, halibut head /bone and pieces, mussels.Then I got the rest at the Asian market . Since I remember you said the regular shrimp is “ hot doggy” , I decided to slice the big shrimp lengthwise. Good thing I got cento clam broth in olive oil in my cupboard. I kept adding the halibut broth to the pot while simmering. I tried adding a little brown sugar but it made it sweeter so I added a small can of chop tomato in Italian sauce. Really worked well 😅. Toasted some sourdough baguettes. I was in cioppino heaven. But my hubby made me upset because he only said. “ it’s good, it hit the spot” . My prepped time was long though. Cleaning and chopping and cutting and etc.

[@doramilaje9750]

Cioppino is my favorite. I’m from the Bay Area and it is delicious ❤

[@triciazeitler4911]

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!!!

[@manxkin]

I love cioppino. This looks like a really good, straight forward recipe.

[@virga1]

Thanks!

[@trejou]

You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you

[@Trassel242]

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]

I was just about to comment that this recipe is pretty much French bouillabaisse...

[@thenerdyflutist_]

Cioppino is seriously the best. A secret ingredient that makes it really special is adding saffron…so delicious.

[@patrickfarmer6514]

Came to the comments to see where to add the saffron

[@Donaldopato]

Best Cioppino recipe I have seen. Not horribly expensive as other recipes!

[@joshuafoster1772]

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!

[@gamergirl209]

I had this once, pretty sure in San Francisco. I saw the thumbnail and instantly recognized it even if the exact location wasn't remembered, but I do know it was delicious

[@devinthomas4866]

The B roll is almost as good as the recipe!! Thanks man On the books for tomorrow

[@lollofunky]

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 :)

[@drtmvoss]

Perfect! It’s dungenus crab season and they’ll be good and meaty soon. Got 19 last weekend-I’m ready for cioppino.

[@faithnelson6069]

that's so funny. i knew something was missing. hope the season goes well and we have fat crabs this year.

[@60Airflyte]

Crab Cioppino was our Christmas dinner growing up. Looked a lot like this but with Dungeness crab. Living in the San Francisco Bay Area we always had SF sourdough for dipping. This looks great.

[@nanoRat]

You can't call it Cioppino without Dungeness crab. The whole point of Cioppino is that it is a medium for this local crab found on the west coast. I am a native San Franciscan, also, and in my family it is a tradition to have Cioppino every New Year's Eve (the middle of Dungeness crab season). Other than that, this recipe is OK.

[@60Airflyte]

@@nanoRat yeah, I was just trying to be nice and not sound like a know it all.

[@raymondliu5117]

I think the reason why I've typically shied away from making seafood in general is as a home cook, I always have leftovers and seafood doesnt keep very well. That being said this looks sooo good, and if Im ever making for a large party where I know there will be no leftovers, this looks like a hit

[@ukgroucho]

Wow.. I have fond memories of eating Ciopino on a road trip with my wife - heading up route 1 North of California.This was probably 20 - 25 years ago. We stayed in a little guest house (can't remember where) and found a lake front restaurant. The Ciopino was lovely...

[@BrianLagerstrom]

Great Memory. Thanks for watching

[@dimilton3166]

Watching this video for the sponsor was worth it all. Kiku is life

[@theVTgrizzly]

Fresh fennel is so underrated. Great job incorporating simple ingredients and core technique into a tasty dish.

[@fellspoint9364]

Indeed !

[@ivannevarez8478]

In the Bay Area morning crisp fog, with that sourdough with butter and garlic. So Good! Reminds me of home.

[@bradcampbell624]

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.

[@miraclebub]

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.

[@RobAttridge]

I lived in Seattle area for twenty some years when ever back there visiting at least one of my meals is cioppino

[@supercarpro]

Looks real good. Would up the chili flakes to at least a tablespoon! :) Your method of cleaning shrimp with a scissor is revolutionary.. always fucked around with a knife

[@aaronsalama4527]

Watch your mouth

[@mikeschneider901]

I find the rule of thumb for squid is one minute, or one hour. I use fennel in my cioppino as well and it's a great flavor.

[@jeffhowerton1148]

I can tell you that when I go out to a seafood restaurant, the first thing I look at is whether they have a good Cioppino/Bouillabaisse This in my opinion is a highly crave-able dish…. Though living in the Northwest makes fresh seafood easily accessible.

[@yung_timocchi]

as a cali bay area native living away from home, this made me wanna go back home so bad haha. frign love cioppino

[@benhdz75]

Cioppino is the best! I’ve made it a few time for my parents anniversary at their request. It’s somewhat tedious, so I don’t make it often. But I absolutely love it. And dipping bread in the broth is so good! I usually do mussels, little necks,shrimp, and cod. And I’ve added split lobster tails on occasion too.

[@BrianLagerstrom]

Lobsters in Cippy would be sick

[@BillRalens]

I made this exactly as the video and wow wee was it good! Those thinly sliced caramelized onions on top of the hamburger patty with potato bun and cheese, what a combination!

[@rlb2444]

Home run again Brian. So easy to make and the taste is 5 Star. One of my favorite meals. Thank you.

[@joannecava2418]

This is such an Italian soup!!!!! Thanks for this recipe!!!!!

[@Porscheman1]

Excellent recipe! I use San Marzano tomatoes because I think they are the best sauce tomatoes on the planet.

[@fabulousrobert6607]

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 🥖 🍲😊

[@crazyjoe5684]

My Favorite thing to Eat!!! Anywhere! Anytime!

[@ratnacook56]

it look yummy, you did a very good job. thanks for sharing. cant wait to make it

[@OmegaGamingNetwork]

I've actually been looking for a good excuse to use the octopus i have in my freezer and this sounds like a perfect go. Doesn't hurt I have several loaves of sourdough that need to be used up.

[@HawthorneHillNaturePreserve]

God that made me hungry! This dish and any variation on it is a winner every time!

[@adamplace1414]

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.

[@chrishooge3442]

I discovered Cioppino at The Fish Market in San Jose, Ca while on a business trip. It was a revelation. I went back two nights later for some more. I've never tried making it but it's on the menu now b/c I can't find a decent Cioppino in my home town.

[@Sicilian120]

Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!

[@alex69499]

Will be in italy next week for vacation. Will try it out since i got good access to seafood there!

[@Z020852]

Re: easy seafood stock for shellfish or if you'll add shellfish etc later, or if you don't even need shellfish flavor in the stock, there's an easy version. Get Hondashi powder. It's the cheap version of katsuobushi. The only downside is since it's a powder instead of smoked skipjack flakes the powder ends up floating in the stock. If you really want to get rid of it depending on how clear the soup has to be, you need to use a strainer with coffee filter on it; or good old cheesecloth. For everyone in the west coast: if you can't get Atlantic cod, use pollack. Note though that in Korean fish stews it doesn't get stirred either so if you look up Korean recipes for that just try to apply similar techniques to prevent this white fish from crumbling in the pot.

[@juliebeans5000]

YAY! Too many recipes leave out the fennel. But that teeny bit of licorice sweetness along with the warm howdy from the pepper flakes makes this a soup/stew a slurping good show-stopper. With hot crusty bread and an ice cold beer, it's become my fam's traditional Christmas Eve dinner.

[@ThePaulberry]

My go to would be a nice red wine, not beer. 😅

[@jeffsomer]

I make this all the time but with no salt and half the oil, always comes out Amazing

[@mrchicken4263]

I find that adding one tablespoon of washed rice to this stew gives it a velvety texture and the natural sweetness balances out the acidity from the tomatoes well

[@passiveaggressive6175]

Don’t need to convince me, I’m sold🥰

[@helenpomerleau6455]

In SF they use Dungeness crab, clams shrimp mussels cod or salmon after all it is a west coast fish stew

[@graciepeapea]

Thank you for sharing this recipe! I made this tonight but substituted scallops for shrimp as we have a shrimp allergy family member. Everyone LOOOOOVED it! 😙👌🏼

[@chunliangzhang2506]

Thanks! Learned a lot! Will try it next at family gathering.

[@holysmokebbqandsoutherncooking]

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!

[@petercarroll2323]

When I make my version, I use littlenecks first to make my own clam broth which is vastly superior to store bought clam juice. When making the Cipino I use littlenecks plus mussels for extra dimension. For the ultimate add in a lobster tail !

[@dianependarivera]

I’m drooling BMan! Can’t wait to dive into this one. You’re the best!

[@Chloe-mp5sj]

Bri, why your stove is always so clean! Spotless! Please recommend some cleaning products in the kitchen too!

[@ercedwrds]

One of my fave dishes of all time. Gonna try this recipe and sub the squid with scallops.

[@JBSwanstrom]

Since moving from Chicago to MN the things I miss the most are the food, bread especially and professional football.

[@Abbi-Gale-Alexander]

your personality is awesome. (as far as I can tell through KZbin)

[@sdflyer1672]

Made this today for Valentine's Day dinner and it was fabulous! Thank you!

[@khendy01]

Pastis in Cioppino, a Chef’s kiss! 😘