The best Cioppino I have ever had!!!

Cioppino is a fisherman seafood stew from San Francisco that has it's roots in the small fishing villages of Liguria in the Mediterranean! Today we are teaching you how to make it! Its simple and DELICIOUS!

You are going to love it!

Let's cook!

Servings: 6 servings

Ingredients:
3 tablespoons olive oil
1/2 fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
2 tablespoons of chopped flat leave parsley
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can San Marzano tomatoes in juice
1 1/2 cups dry white wine
4 cups fish or seafood stock
1 bottle of clam juice
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut, fresh cod or salmon, cut into 2-inch chunks
Toasted sourdough bread for serving.
1/2 lemon for serving

Directions:
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add wine, deglaze the pan and cook for 1 minute.
Add tomatoes with their juices, fish stock, clam juice and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Open the lid, raise the heat and reduce by 25-30%. (the shellfish will add a lot od liquid)
Season the fish and the shrimp with salt & pepper.
Optional: Sear the fish on both sides, quickly (1 min) in hot olive oil.
Season the soup, to taste, with more salt and red pepper flakes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 3 minutes longer (discard any clams and mussels that do not open).
Toast thick slices of sourdough bread, with butter (and garlic if you like) salt & pepper.
Ladle the soup into bowls, sprinkle chopped parsley and serve with toast.

Let us know in the comments below what you think and how it came out, after you cooked it.

NEW EPISODES EVERY WEDNESDAY!

[mamamua]

I’ve made this cioppino over 10 times now and it is just my go to recipe! Everyone who has ever tried mine thinks I am a culinary genius. My husband is a chef at a Michelin star restaurant and he absolutely loves it when I make this for him. Even though I already know this recipe like the back of my hand now, I still put this video now because it’s such a joy to cook along side Gus.

[jingyiyou]

I am not kidding. I have tried couple recipes. So far this is the best recipe and it beat 90% of the restaurants’. I strongly recommend everyone try it at home.

[mivlog]

I moved from San Francisco to LA back in 02 I was pretty young at the time and never had the chance to try or even heard about cioppino until a couple of months ago I am so excited to make this for dinner tonight thank you for sharing this amazing recipe

[alicequijano]

I have lived in the SanFrancisco bay area for over 50 years and this is the best Cioppino I have ever had. Made this for my grandson for lunch today . Thank you

[CoolBreezeXX]

Gus, your video is BY FAR the best and here's why: You show the labels of all the ingredients, you add captions to show the measurements, I love your "conga line" to help keep you organized while cooking, and most of all, you don't go off on tangents in your videos. I watched one "idioto" in another video talk for 5 minutes about a stain he had on his shirt. PLEEEEASE! Keep on topic and not waste our time! I added goat cheese to the bread because I love it. Gus, you have a new subscriber, you're the best!

[maraandreytchev]

Gus it was the spin that got me..I'm Italian and hubby Bulgarian and Ukrainian he ask for this every birthday, but gets it more often than that ! stay healthy and keep spinning!

[daled]

Anytime I go to a Italian or Fish restaurant, my eyes look to see if it's on the menu first, if it is I always order it! I'll have to make this now. Thanks for sharing!

[joannecamacho]

A real foodie! So fun to watch and yet a real instructional video. Gus & friends are awesome.

[Ddboyz]

I love the food background and slice of history.

[terrimitchell]

Just came across your video for the first time and I’m a former professional chef. Your just fabulous ! Thank you!

[merroadman]

Looks delicious! My Father, whose family was from Spain always made chopping on Christmas Eve, he always had crab in his chopping, it was absolutely delicious! My Dad has been gone for 36 years, but I still miss his cioppino. I also make it but it must have crab in his memory. Your recipe sounds wonderful!

[robertthrailkill]

Excellent narration and presentation, direct and very informative

[tiffanylam]

Thank you for explaining the interesting history behind this dish!! It's important that we appreciate dishes in their entirety and where they come from :)

[sandradean]

Truly one of the. Better recipes for the beautiful CIOPPINO 👌👌❤️❤️👏🏻👏🏻🙏🏻 THANK YOU FOR SHARING 🙏🏻❤️ SANDRA DEAN ( ADELAIDE / AUSTRALIA )

[mtr.]

Finally someone that knows the history of food. The be spot on the birthplace of Cioppino ( in our dialect Ciupin ) is Sestri Levante my birthplace. Amazing how far away some recipe can go.

[Evelina]

I love this guy. I cant wait to try this. I tried cioppino at Scopa in SF and it has been one of my favorite stews of all time ever since.

[joeverna]

I have made this several times and it is always a winner. A lot of recipes add the fish and shrimp first. This guy added the clams and mussels first. That is the correct order. Clams, mussels, shrimp, fish.

[susanpark]

I had been wanting to recreate a ciopinno I had at a restaurant and after searching I came upon this recipe I made this tonight for my family and it was so delicious. The broth was tasty and rich in flavors. I added scallops instead and they paired well in my opinion. I slammed my counter after my first taste test too 😅Thank you for this recipe!

[iforgotwhatiwasdoin]

Dang, such a relaxing video. Well done! You extract a certain level of excitement and anticipation with the atmosphere you created for this dish. Definitely looking forward to replicating this recipe!!

[richarddecarlo]

Too many Cioppino recipes do not allow the aromatics and tomatoes to release their flavors. I like the fact you let them steep for 30 mins. Minor touches of other aromatics such as Thyme and Oregano will add a subtle flavor making their addition well worth it. Fenal is a traditional addition for this dish as well. The more fish. like scallops. calamari and crab (of any kind) will make your final presentation to your guests something to behold ! Windsor Man