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
2 жыл бұрын
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
2 жыл бұрын
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
2 жыл бұрын
I feel like they should have made the code something like LORDLAGERSTROM or LORDBMAN.
@martinschmidt6491
2 жыл бұрын
Established titles is great! My girlfriend and I got them for Christmas for our close friends. A really special gift.
@chrishooge3442
2 жыл бұрын
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
2 жыл бұрын
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.
@bryaneltzroth8833
2 жыл бұрын
Mad props to Brian always looking out for us and helping us avoid a "dire butt situation" 😅
@BrianLagerstrom
2 жыл бұрын
I do what I can
@AtlantaJonny
2 жыл бұрын
I LOL'd hard on that line. Well played.
@yanasmith6813
2 жыл бұрын
😂😂😂
@alexcomet08
Жыл бұрын
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
7 ай бұрын
Hardly Italians from Italy would put onion and garlic togheter.
@Soabovefit
6 ай бұрын
@@alessandrom7181that’s a joke, right?
@KunalKumar-vt7cc
3 ай бұрын
What is a wife?
@sourdoughvideo2906
2 жыл бұрын
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
Жыл бұрын
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
11 ай бұрын
most def will try it out , thanks for tip
@adamlinden5940
10 ай бұрын
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
7 ай бұрын
No. That's what bay leaves are for.
@secretforreddit
2 жыл бұрын
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
2 жыл бұрын
That will go in my book of tricks to try!
@eggspanda2475
2 жыл бұрын
lol that sounds disgusting to me
@johndelucia8856
2 жыл бұрын
@@eggspanda2475 ME TOO
@WexMajor82
Жыл бұрын
Yeah, great. Fish and cheese. The italians already sent a hitman to your domicile.
@HarrDarr
Жыл бұрын
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
@gracev2335
2 жыл бұрын
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.
@fiorarosa1090
2 жыл бұрын
it's nice to see Cioppino getting more exposure. Many chefs have overlooked this simple but authentic dish
@corkcamden9878
Жыл бұрын
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
5 ай бұрын
@@corkcamden9878Little Strong there dont u think
@CumBrianFries
2 жыл бұрын
I followed this recipe but I used fish sauce for seasoning instead of salt. And that's really elevated the dish imo since fish sauce is basically just aged salted fish juice. Replacing salt with fish sauce added a lot more umami and oceany flavor to this dish.
@Rwandrall01
Жыл бұрын
Out of curiosity, how many (tea or table) spoons of fish sauce did you use ?
@CumBrianFries
Жыл бұрын
@@Rwandrall01 depends on your pot size, but just 1 teaspoon is plenty enough for me. That stuff is potent.
@Rwandrall01
Жыл бұрын
@@CumBrianFries thanks!
@dwanmcneil2684
Жыл бұрын
@@CumBrianFriesbirthday
@romedeiros1970
2 жыл бұрын
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
Жыл бұрын
My Dad did the Los Gatos Cioppino feed every year. Is it me, no Dungeness Crab is sacrilege?
@dpelpal
Жыл бұрын
I still see the jars of ciopionno sauce. They're usually lined up near the seafood counter in fall....
@tadees2007
2 жыл бұрын
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
2 жыл бұрын
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
2 жыл бұрын
@@kwhatten Simply disgusting, and yeah! Don't blame ya!
@divaagarpavalakumar6714
2 жыл бұрын
@@kwhatten then the COD would have turned into a CATFISH
@TR0NDAONE
2 жыл бұрын
@@divaagarpavalakumar6714 💀
@mdviolet6685
2 жыл бұрын
@@divaagarpavalakumar6714 im dead
@Trassel242
2 жыл бұрын
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
2 жыл бұрын
I was just about to comment that this recipe is pretty much French bouillabaisse...
@kyleshoemaker3198
2 жыл бұрын
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!
@00zuu00
2 жыл бұрын
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!
@DawnBarnhart
2 жыл бұрын
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!
@sunnyz2074
Жыл бұрын
I cooked this for my bf’s birthday tonight, it’s perfect!! Thank you for explaining all the details, it really helps 😄
@kyles9022
2 жыл бұрын
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
2 жыл бұрын
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
2 жыл бұрын
@@ViViD13YT That sounds delicious
@WoodsintheBurg94
11 ай бұрын
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.
@myfamilyadventures7018
Жыл бұрын
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.
@jeffreycooley2032
8 ай бұрын
He's spot on about Cioppino. It's truly an amazing dish. His preparation was also superb. Thank you!
@sungkang8444
6 ай бұрын
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!
@lakeeriewest1102
Жыл бұрын
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.
@hollybest1385
2 жыл бұрын
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.
@mugensamurai
2 жыл бұрын
Used frozen shrimp,oysters, canned clams, and chicken for this and it still tasted good.
@drtmvoss
2 жыл бұрын
Perfect! It’s dungenus crab season and they’ll be good and meaty soon. Got 19 last weekend-I’m ready for cioppino.
@faithnelson6069
2 жыл бұрын
that's so funny. i knew something was missing. hope the season goes well and we have fat crabs this year.
@anthonygardner400
2 жыл бұрын
LOVE Cioppino, Bri! So glad you created this one. Thanks.
@raymondliu5117
2 жыл бұрын
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
@joshuafoster1772
Жыл бұрын
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!
@dianadeller7579
Жыл бұрын
I like it!! He’s got the groove 😂😂🥰🥰🥰🥂🥂🥂.. I made this, Brian!! Thank you! Out of this bloody world!! Cheers, mate ! 🥰🥂🥂
@benitohernandez7585
2 жыл бұрын
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
2 жыл бұрын
Lobsters in Cippy would be sick
@chrisbailey1529
2 жыл бұрын
Cioppino was always a much anticipated Christmas dish in my family. So many good memories.
@thenerdyflutist_
2 жыл бұрын
Cioppino is seriously the best. A secret ingredient that makes it really special is adding saffron…so delicious.
@patrickfarmer6514
Жыл бұрын
Came to the comments to see where to add the saffron
@TDT0188
2 жыл бұрын
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.
@nickmallia2210
2 жыл бұрын
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!
@iashakezula
4 ай бұрын
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.
@Donaldopato
2 жыл бұрын
Best Cioppino recipe I have seen. Not horribly expensive as other recipes!
@jacknick429
2 жыл бұрын
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 !!!
@kimberlycooper6321
2 жыл бұрын
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..!
@PacoRobbins
2 жыл бұрын
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.
@voltz3346
2 жыл бұрын
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.
@bradcampbell624
2 жыл бұрын
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.
@BigboiiTone
2 жыл бұрын
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!
@trejou
2 жыл бұрын
You rock! Thanks for all the help, specially the bread. I upped my game big time thanks to you
@adamplace1414
Жыл бұрын
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.
@manxkin
2 жыл бұрын
I love cioppino. This looks like a really good, straight forward recipe.
@jeffhowerton1148
Жыл бұрын
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.
@bench-clearingbrawl7737
Жыл бұрын
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.
@lollofunky
Жыл бұрын
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 :)
@caffeevid
6 ай бұрын
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!
@gamergirl209
Жыл бұрын
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
@philmann3476
2 жыл бұрын
"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.
@60Airflyte
2 жыл бұрын
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
2 жыл бұрын
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
2 жыл бұрын
@@nanoRat yeah, I was just trying to be nice and not sound like a know it all.
@supercarpro
2 жыл бұрын
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
Жыл бұрын
Watch your mouth
@miraclebub
2 жыл бұрын
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.
@ukgroucho
2 жыл бұрын
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
2 жыл бұрын
Great Memory. Thanks for watching
@gbfilms935
2 жыл бұрын
Hello Brian
@brianarters8638
2 жыл бұрын
Hi
@sciahoo
2 жыл бұрын
@@brianarters8638 😅
@alecmurray8339
2 жыл бұрын
Why is this so fucking funny? 😂
@jodo7814
Жыл бұрын
Hello darkness
@CurtiMado
Жыл бұрын
Spaced
@LoriVFenske
9 ай бұрын
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!
@Z020852
2 жыл бұрын
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.
@LGH666
2 жыл бұрын
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.
@ceciliac2225
9 ай бұрын
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.
@alex69499
2 жыл бұрын
Will be in italy next week for vacation. Will try it out since i got good access to seafood there!
@arturoamaya1528
2 жыл бұрын
This was amazing. One of the best things I’ve ever made.
@theVTgrizzly
2 жыл бұрын
Fresh fennel is so underrated. Great job incorporating simple ingredients and core technique into a tasty dish.
@fellspoint9364
2 жыл бұрын
Indeed !
@MsOkayAwesome
2 жыл бұрын
Made this for the boyfriend, he loved it. Thanks for the recipe!
@Zimzimhk
Жыл бұрын
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!
@fabulousrobert6607
2 жыл бұрын
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 🥖 🍲😊
@dimilton3166
2 жыл бұрын
Watching this video for the sponsor was worth it all. Kiku is life
@doramilaje9750
Жыл бұрын
Cioppino is my favorite. I’m from the Bay Area and it is delicious ❤
@apollo5756
Жыл бұрын
I love a good Cioppino especially with sourdough
@sherburck
7 ай бұрын
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!
@devinthomas4866
Жыл бұрын
The B roll is almost as good as the recipe!! Thanks man On the books for tomorrow
@holysmokebbqandsoutherncooking
2 жыл бұрын
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!
@timivers8823
6 ай бұрын
Made this delicious recipe, and im now going to be a Lord! Thank you!
@NerdZooooone
Жыл бұрын
My mouth is watering like a waterfall while watching this….😋
@owen823
2 жыл бұрын
Dude, this looks insanely good. I received the same staub dish as a gift recently (mine might be slightly smaller), and I've been dying to try something rich and pretty like this. Thank you!!!
@triciazeitler4911
Жыл бұрын
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!!!
@abbigalepaige5605
2 жыл бұрын
your personality is awesome. (as far as I can tell through KZitem)
@jeffsomer
Жыл бұрын
I make this all the time but with no salt and half the oil, always comes out Amazing
@kristinalopz1623
2 жыл бұрын
Cioppino, I am going to make this for sure. You are a delight to watch.looks delicious & I know it taste divine. 😋 I do not like squid is there a good substitute? I was thinking scallops. Thank- you , very informative & I especially like the added tips. Can't wait to make this dish. While we're having a Indian Summer 👍 Have a great Labor Day. Loved your happy dance...... Great...funny indeed 💯
@kpp6300
2 жыл бұрын
Scallops sounds like a winner.
@mikeschneider901
2 жыл бұрын
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.
@kara_6852
2 жыл бұрын
다시 먹고 시픈 치오피노. 샌프란시스코 기라델리스퀘어에서 너무 맛있었던 추억 음식인데요
@ivannevarez8478
7 ай бұрын
In the Bay Area morning crisp fog, with that sourdough with butter and garlic. So Good! Reminds me of home.
@juliebeans5000
Жыл бұрын
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
Жыл бұрын
My go to would be a nice red wine, not beer. 😅
@joannecava2418
2 жыл бұрын
This is such an Italian soup!!!!! Thanks for this recipe!!!!!
@hirotakasugi4891
2 жыл бұрын
I like to dehydrate the shells then powder it and use it as a flavoring as well in cioppino and other seafood soup
@chrishooge3442
2 жыл бұрын
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.
@skupire6547
8 ай бұрын
damn man, this was my childhood, i dont like seafood, but that brother and some good crispy bread was an absolute killer
@JBSwanstrom
2 жыл бұрын
Since moving from Chicago to MN the things I miss the most are the food, bread especially and professional football.
@BillRalens
8 ай бұрын
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!
@Chloe-mp5sj
2 жыл бұрын
Bri, why your stove is always so clean! Spotless! Please recommend some cleaning products in the kitchen too!
@passiveaggressive6175
2 жыл бұрын
Don’t need to convince me, I’m sold🥰
@yung_timocchi
8 ай бұрын
as a cali bay area native living away from home, this made me wanna go back home so bad haha. frign love cioppino
@HawthorneHillNaturePreserve
2 жыл бұрын
God that made me hungry! This dish and any variation on it is a winner every time!
@deanr3417
2 жыл бұрын
I order this whenever the restaurant has it on the menu. Love it! Not sure I’m brave enough to make it myself and screw up mega bucks worth of seafood!
@crazyjoe5684
Жыл бұрын
My Favorite thing to Eat!!! Anywhere! Anytime!
@OmegaGamingNetwork
Жыл бұрын
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.
@johnquarto
Жыл бұрын
Brian, try making that shrimp stock with LESS heat time and it will actually yield more flavor. Do 5-6 min instead of 15, it will blow your mind that this works.
@graciepeapea
8 ай бұрын
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! 😙👌🏼
@mikekenney1947
Жыл бұрын
I like the texture of bay scallops in the stew…San Francisco means Dungeness legs to our thinking, it sweetens the broth. My sister the expert, makes up frozen quarts of the sauce, and slow simmers fresh seafood. It works well, and dinner in a jiffy.
@Sicilian120
Жыл бұрын
Love your show and the recipes that you make! Just bought you some coffee. You are so worth it!
@ercedwrds
2 жыл бұрын
One of my fave dishes of all time. Gonna try this recipe and sub the squid with scallops.
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