Phil's Famous Cioppino on "Road Tasted"

[@cooktime4489]

GO! it's wonderful, the place is great, way to go Phil and your amazing team!

[@vilkoskorlich259]

Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from salt-water ocean; in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.

[@cprofito]

My Family, Friends and I have been going to Phil's for over twenty years, and you can't find better Sicilian seafood at the right price anywhere in California, even snobbish Monterey. Try his sauteed crab, his Sicilian Seafood Pasta, Stuffed Artichoke, and his signature dish, Phil's Cioppino. Even Bobby Flay came in second to his.

[@antoniogutierrezjr3175]

I agre it's better than any San Francisco based ciopinno ristorante

[@bugsy1028]

Damn that looks so good

[@jefferyburnett5137]

I really enjoyed this show....can you FudAndWhine get whole episodes? I would love that

[@landrovermarv]

How was it?

[@klonaro]

I've ate there, highly recommended.

[@mondonudo]

The fish and sea food there looks really great. I know Phil is Sicilian and they have great traditions and fantastic ingredients too.This mediterranean style seafood dish is truly spectacular and his way of cooking it very original from what I can see in the video. Now, I am from Genoa in northern Italy on the Mediterranean coast, and I know in centuries past there where many Genoese who emigrated to America and took their cooking traditions with them. Many would have been working as Harbour Hands and of course Fishermen. The traditional Genoese fish stew, in Italian is called just "zuppa di pesce", but in GENOESE language we still call that dish CIÙPPIN !!!! Now... I do not think it would be to presumptuous to state that (undoubtedly!) the name you use there in California is nothing but an italicisation of CIÙPPIN, as many other Genoese words are also italicised especially by people from southern Italy... Please tell Phil ... he will find it very interesting I think .... ..

[@antoniogutierrezjr3175]

Ya it started with Sicilian immigrants in San Francisco fishermans wharf

[@antoniogutierrezjr3175]

Ciopinno isn't even a real Italian word it's slang just like Phil explained to say it in it's Italian vocabulary would be choooo pinnno

[@mondonudo]

Ciao Antonio, the word Ciuppin is not italain but Genoese language from Genoa where this dish was born and it is stil cooked everyday !! I should know because I am Genoise !!! greetings to you!

[@antoniogutierrezjr3175]

Yes you are right I saw this on Wikipedia I would have never thought cause the northern Italians where here like in the 1760 way before southern Italians I assumed it was all Sicilians working on the wharf in the late 1800s cause most nothern Italians where very well off in the new world having allready good education and what not unlike most poor uneducated Sicilians or napolitanos or ones from calabiria thanks for the history lesson mio amico ciao

[@mondonudo]

Yes Antonio, ciuppin is Genoese but Sicilian Calabrese and Napolitan cooking are just as exciting and delicious too :))P

[@d.c.1059]

"Beautiful day in Southern......er Northern California"

[@antoniogutierrezjr3175]

Better than sotto marre I wish it can be all Italian hands doing the dish but that's the way it is I prefer for this Italian man to make my bowel only

[@fana406]

Crush alert!!!

[@camebackcat1487]

Extremely great looking food and great place and great people in Moss Landing, though industrial, AND the "Chip-In" story is a cute myth for yarn spinners and and tour guides. It's from Genoa area which has a seafood stew called almost the same thing. It's a cute story though it isn't true. Pesto in cioppino? Nonsense. It is NOT Sicilian, it's from Northern Italian immigrants in San Francisco. Lots of phoney storytelling in this video, but it still looks tasty. I'd eat it. I've been making it for decades and have decades in SF, one of my favorite dishes, and I know a bit about it.

[@ryukdn]

@Terrorizzzm i only go for the clam chowder bitch everything else is fail!!!!!!!!!! but that clam chowder god damn so good XD

[@antoniogutierrezjr3175]

60$ but worth a bucket

[@PatriciaSilva-oj3hf]

Not a fan of Paula Deen and her boys but love the cooking segments

[@faithmccoyrealtor6964]

They are not fond of you either!

[@easyrider554]

A: All the ingredients have different cooking specially the calamari So come first, then fish in it and at last the clams but they are almost all open no longer fresh therefore they belong into garbage. B: where are the onion, garlic, fennel and parsley. C: With fisch is served alwasy white wine no red whine. Even the scullion knows. This is cioppino? No way In such a restaurant I'd really never eat. Sorry, you lose

[@cooktime4489]

With all due respect Franc. this is the real deal, I was just there last week, it was scrumptious, Also the rules on wine are as changed as wearing white after Labor Day. If you don't even try something...well, I think you lose.

[@PancakeRecipes]

I'm not sure if your from SF or not but Cioppino is usually served with red wine or Anchor Steam beer, all though white wine is fine too. But red Italian wine is how the old heads do it. And there is plenty of garlic, onions, basil and parsley in the red Cioppino sauce. There's a vid showing the recipe on here you should check out.

[@antoniogutierrezjr3175]

Yes sir the aliotos and lazio famiglia was involved with other Sicilian immigrants

[@rclaughlin]

Tell Franco that in Italian cookery, it is permissible to add red wine to seafood if you also add tomatoes.

[@sfownzyou]

You’re off your rocker...go to Phil’s and you will see ...25$ will get you the best huge bowl of seafood you have ever had....this place is the real deal not fake hype