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Check out the recipe: https://www.allrecipes.com/Recipe/221972/Chef-Johns-Cioppino/
Chef what is the difference between this and boulliabase?
Would fennel be good in this?
Chef John, In your directions you state to use a “large Dutch oven” how many quarts is that. I don’t own one, so I have to buy one. Also, you state 2 cups white wine, can you suggest one for me, again I know nothing about wine. Looks delicious. I can’t wait to try. Thanks
If cant use white wine or any kind of alcahol, what I use?
Fun fact : Cioppino comes from Ciuppin a typical Italian (Ligurian) dish. Sailors used to be in Sf back in the early days as shipwrighters and they took with them their favorite recipe.
John is my favorite, his voice hypothesis me…king of smooth
Thanks appreciate your sharing your recipes 🥰
Chef John. I've always enjoyed your recipes. But can you explain how the crab is eaten? Does one use scissors beforehand and remove the shells? Also isn't fennel an important ingredient, as well as clams?
I'm verklempt.
Thanks appreciate your sharing your recipes 🥰
OMGoodness, just in time for my daughter coming Saturday for dinner on my 75th birthday I just asked my husband to get sourdough bread. Thank you
As a seafood fanatic, I really appreciate your sharing this recipe. I've done similar stews and will be doing this soon!
Made this twice this week. And gave out the recipe!
Woah, Retro Chef John (or just Retro John)
Nice
Thank you Chef John! I’m doing this for New Years tonight!
Cioppino is top tier in the meal hierarchy
This is restaurant quality deliciousness. Left out the butter, chili flake (accidentally), and worchestire and STILL amazing. One recommendation would be to add the cod later rather than first because it cooked too quickly and turned into fine pieces. It still tasted great but I wanted larger pieces of fish. Also, I highly recommend getting fish stock – I didn't need to add any salt to the dish.
Bert I don't think you were supposed to use the crab guts…
great video
Chef John, we had the privilege last evening of our camp neighbor, who is a professional guide, share his freshly made cioppino that he made with dungenous crab and pacific rockfish he caught that day, plus some shrimp and clams from the local grocer. I’m sold—have to make this with our crab and clams from Siletz Bay (Oregon). Thanks for the recipe!
I just made this recipe tonight. It’s REALLY good.
This is what that guy from the slammin salmon wanted to order!😜😂 It looks Soo gooooood!
If I still ate shellfish I would definitely make this
It's such beloved Bay Area dish you can easily raise money for cherity wth it.
You are funny explaining it. But I’ll try this
I have never made it the same twice but loved them all.
I actually made this and it was just divine. Sooo much depth of flavor.
I try and love it .Thank You 💕
No clams? We use red wine instead of white though!
The best cioppino is at Tadich Grill . No question. Very famous it
We Love your recipe …yummy
Needs black olives
How about Oiy-stah's ? Hello ?
Thats alot of garlic ? Lol
For me its thats micro smidge of garlic. ON THE 6TH DAY….
GOD CREATED GARLIC !
Great! Now, I gotta go get sourdough because obviously, Ciabatta won’t work, dang nabit!!! And, where’s the fennel? Why no fennel?
Dude, you forgot the Fennel!!! What’s wrong with you? 😉
That's almost cajun, chere.
Tag from the future. I lived in S.F. for 14 years and tried every Cioppino in town. I came down to two. The Franciscan and Anchor Oyster Bar. Both added fresh. fennel bulb which made the world of difference. I am a guy with hypersensitive taste and smell. So, as a home cook you can just imagine how my world works. I recreated those dishes shortly after moving back to Chicago just by taste and I wasn't disappointed. However this recipe is great and I will use it this thanksgiving with my daughter…..Adding the fennel, and more crab 😂
I like your new narrating voice!
Cioppino,the other San Francisco treat!!