A Seafood Lover's Dream (Cioppino) | Chef Jean-Pierre

well hello there friends another fantastic show today chopino a beautiful seafood dish stay tuned i'm going to show you how to make remember thumbs up if you like the video subscribe to the channel and ring that bell stay tuned we're going to make it together [Applause] well hello there friends well look at this they're talking about mison plus that's a lot of thing look at this look at this i've been i've been out here for a little while now this is not something we're gonna do if the kids are hungry let's make some chopino okay it's a little more prep required obviously we gotta get that ready but that's an awesome thing to do for a dinner party you can have it already in advance and the friends comes in pour the white wine and have a ball around the chopino so while while i'm talking let me let me start cooking i got some onion when they are going remember the onion is always number first always don't forget that all right now while you're on your cooking let me talk a little bit about amazon plus okay i got fennel fennel fennel is um how do you describe it more like a celery with an anise flavor that's not too bad i have a description actually this is it look at this is that a beautiful that's a specimen we got a organic farm here in uh in florida and they grow this look at this thing that gorgeous or what now what you do you cut all this and and then you dice them you know i'm making a video right now as we speak about how to cut every vegetables that's gonna be part of it okay so you see it otherwise if i start cutting all the things so we cut the onion first so fennel peppers i got those little sweet peppers if you don't have those just take a regular bell pepper and cut it in in julienne okay again that's going to be part of the video right so so little sweet peppers like that they're wonderful i got uh a scallion i got the uh the white and the light green and the scallion separate from the green part of the scallion that we put together okay then i got uh jalapenos a little spicy they're not that spicy you know but if you don't really want a spiciness don't put it in the garlic of course garlic right um i got basil that i'm gonna put in leather then parsley and that's the green of the scallion we're gonna put this toward the end okay tomatoes chopped tomatoes i call it tomato con casse is when you chop then dice the tomato and peel them you can chop tomatoes don't worry you'll get cherry tomatoes quarter them half is perfectly fine now the fish you put whatever fish you can get okay sometimes depends where you live in florida out here we got a lot of fish but sometimes i get northern fish too okay salmon i love salmon okay put don't put salmon don't put it in the grouper or um or or any firm fish okay grouper is fabulous uh uh um cod is also good mahi make sure it's got a beautiful bread bread bloodline i got sea scallops i got shrimp uh u15 shrimp and i got mussels really simple what is the chopino chopino is a seafood dish seafood stew then was kind of invented by the um no i'm not an historian okay so uh this is what i i i remember in the 70s when i first came to america it was a rage in california it's italian chefs then moved to california then created this is it italian not really you know it's not really italian in italy in italy in france uh every country has got different fish to stain kind of like whatever it is right so uh italian french who cares where it comes from it's a very popular in california i think it was really invented in san francisco because i have so much seafood over there but it doesn't matter where it's invented in fort lauradel in my restaurant it was a really great success when we did it we also made a french bouillabaisse and um best you know you need special fish you need the rascal which is the rockfish and not exactly accessible to us uh in florida so um i can make a flow with abuela best which is what i should do actually but it's different instead of um the chopino is cooking white wine and tomato juice and the bouillabaisse is cooked in a um a seafood broth a seafood soup really a fish soup it's cooking a fish soup all right so we'll continue cooking our peppers everything is ready in advance it has to be right then the white and the light part of the uh of the uh the scallion right and we're gonna put the jalapeno because it's not too hot i'm gonna put it in there boom boom now you can see the value of everything ready in advance right let me look to make sure i'm not doing anything wrong which would be possible yeah yeah you watched the channel before right you know then sometimes i screw up i put things in the wrong order is these things going yeah it's going um garlic when do you put the garlic i know a lot of you know that but some of you may be new to the channel welcome we have so many new people that are coming in and joining our channel it's fabulous um garlic goes in just before you're ready to put some liquid so garlic comes in so that means in a few seconds we're going to smell it and at that point you got a choice you want to flavor the house the hair the hair or you want to flavor the dish i want to flavor the dish so the second i smell it you know i think i'm going to put a little more garlic that's not enough garlic in there folks this is a big pot there's not enough garlic in there i'm going to put more i already got some extra chopped garlic in my kitchen i think i should put a little more garlic it's going to be mild anyway because it's going to cook here for a long time it's poaching it mmm i can stop smelling it i wish you were here you could start smelling it too so the first liquid we're going to put in so we don't overcook it is white wine now i use a now for those of you that don't drink wine god bless you you should try now really you should try it's delicious for those of you that don't drink wine don't worry use a broth use a chicken broth use a vegetable broth i showed you how to make a vegetable broth if you don't know how to make a vegetable broth click over there there's a link somewhere around here i don't know where it is i think it's over there there's a link and you can you know how to make it you notice so far i haven't done much we're going to put some salt and pepper in here some seasoning right because so far i'm not putting anything with salt so i got to season it right and the right amount of soil that's another thing we're going to talk about friends i got to do a video on it how do we know when do we know when we have enough salt because if you don't have the right amount of salt you notice sometimes you're cooking something right and and you're putting you're testing and you go ha excuse me i can't taste anything it's not because you got covered or anything it's because your food is boring right and all of a sudden you're putting a little salt in there and bam it really comes alive you notice that you look like that right it happens to everybody doesn't it you're cooking you're ah what i need in there you put just a little bit of salt and oh my goodness it really comes alive right okay well that's because that's what salt does salt is a magic ingredient my friend all right so let's see what we got here we got the wine we're bringing it to boil i'm doing a wine reduction so i'm going to wait a few seconds friends because i cannot really put uh anything in this wine until it comes to boil but if you remember when you're cooking with wine you have to bring it to uh to boil and let it reduce unless it's see if you remember three wine then you don't need to reduce port madeira masala all right on the other one you reduce all right so we don't want to make the video too long so we're going to bring it to boiler and as soon as it's boiling we're going to put the tomato juice tomato juice yes buy the best tomato juice you can afford to buy but this is how we're going to cook all of our seafood in the tomato juice friends and the white wine you see and then we're going to add a little bit of uh it's my trick this is um brings me back to the mediterranean i'm going to build a bit of anise you could put a little perno which is a nani's flavor if you have it if you don't have any porridge you know has that i used to have some uh sambuca in here but uh oh i need that in here but i think um somebody out there maybe antonio i don't know somebody uh checked it out tomato juice there you go now we've got some juice in here friends now we're going to put our tomatoes chopped tomatoes now we're really starting to have some broth to cook things in and now we're going to start putting in our seafood friends all right so the grouper is going to take a little bit longer have you bought fish lately it's ridiculous holy mackerel is so expensive i couldn't believe it i mean i went to the grocery store the fish store today and i'm looking a grouper 48 bucks a pound i said oh i want the boat and i want the whole fishes one two pounder of grouper i'm unbelievable the price of fish today so here we go you got to get a firm fish in there friends mahi beautiful we got it right here that's still reasonable price mahi beautiful mahi put it in here sea scallops those come from maine they're gorgeous beautiful sea scallop for maine put them in here now you know what's gonna happen all of that seafood is gonna stop the cooking process it's gonna stop the cooking process meaning then all that cold is going to cool our system so everything's going to cook it's going to take a long longer to cook but that's okay we got time you got time i got pretty look put the shrimp in there those are uh u-15 that means there's 15 to a pound they cleaned the tail is on because they look nicer imagine how much wonderful flavor you get out of there right wonderful flavor right now let me clean this up so i don't have a bunch of mess on the counter and then i i'm gonna they're gonna yell at me because i'm blocking the camera actually they don't yeah they're very nice so here we go so here we go friends we're bringing this to boil we're gonna let it cook salmon is gonna go at the last minute because uh i can't uh i don't need to cook it very much right what else am i gonna put in here the mussels when do we put the mussels when everything is almost ready let's talk about the muscles for a second friends i hope i got them in here so everybody can see so if you've seen my i have a video right there on muscle how to cook muscles i think i have a video on youtube somewhere i'm not sure i'm not going to promote because it's for the long long time ago you see a muscle like that that is broken i don't know if you guys can see it but this is broken so when it's broken like that i take it off you know i'm not sure about it it may be a bit dead already but since it's broken i can't tell if it's dead or not let's uh let's find one is open look at this guy right there it's open you see they see it's open right there look i don't know if you can see it well i hope i can see it too here you go which camera is showing right there this one this one i don't know anyway you can see it right so look this one over there this one over there here you go see you in there it's open right so you want to ticklish it if it don't close if it doesn't close when i do this it's close well not really this one they're not really close that good you see if you ticklish it get again wake up dude wake him up you gotta wake them up wake up if they still open when you wake them up because you got to make a lot of noise wake up if they don't close right away that means they're dead if they're dead you got to get rid of them and if they don't open get rid of them too that means they were dead before you put them in the water i lost the one that was not slightly open that's the one see it didn't open so here you go goodbye didn't close the minute they open right if they close right away you know they're fresh if they don't close right away like this guy over there don't bother me it was probably or halfway there so you know what up if i was a muscle i would like to have my la there my last meal with me i mean really right french chef keep cooking for you great god bless america here you go now what do we do with this we take this and we put a cover on it now we're going to steam them the muscle is steaming my friend all right we steam it until they open one more thing we're gonna put in there we're gonna put a little bit of basil and you know we should do i let's hurry up because uh let's take the green of the scallions right there let's take a little bit of chopped parsley let's close it because we want to steam them okay so now no no i got mess everywhere because i do have a mess everywhere don't i we're gonna cut the uh the chiffonade of uh of basil i got basil right there friends and what i did is i take the leaves parsley all over my hands i got um the basil leaves and i got them on top of each other you see and what you do you roll them you can light them up and smoke it oh no good don't smoke in the basil and then you go like this look see and you make what is called chiffonade you barely move your fingers you see you barely barely move the fingers you see and then you can decorate your your chopino or you any seafood dish you see with this this is pretty you see you you do the same when you do a pizza pasta and you want to decorate with basil you see look make sure you roll it nice and tight and that's called chiffonade and chiffonades come from the word shifo in french and the word chiffon in french means a rag but an american in english shift chef huang shiva is very fancy chipon what things made out of chiffon it's very fancy but in french means a rag so we ragged it we ragged the basil for those people that are here on this channel for the first time is that these is a nut whoa mamma mia and that's okay all right let me go what do we got here they're not opening yet so i'm not opening this you know what i'm gonna do i'm gonna make some garlic crostinis i'm gonna go over there i'm gonna get that i'm gonna cut the crostini right there you watch i don't know if the camera has followed me boy they're good they got me look at this look at this they got me already see i got a baguette right and i'm gonna brush the baguette i'm gonna brush the baguette with the origami butter that i made just garlic butter and parsley right and i'm gonna do i'm gonna brush them on you see look at this look at a child could do this and i'm doing this while this um this uh this uh chopino that chopino is cooking you see look you see so take your time do a little nicer than me i'm doing as fast because uh cameras are rolling chopino is cooking i don't want to overcook it but i think i'm going i'm go i may if i'm not careful okay how are we doing over there okay we're doing good we're doing good i know that everything else everything is going to be fine this is delicious my friend i hope you like it and while i i got the broiler on all right i could have done a little more bread but i'm in a hurry i'm going to put them under the broiler okay friends right there and i'm going back to cook oh boy don't let me forget it don't let me forget it you're watching i'm gonna forget it i know me all right what do we got here what do we got we're not ready yet friends we're not ready we're gonna be ready in a little while but we're not quite ready see the shrimps are not quick yet so we're gonna wait a few more minutes it's cooking i don't want it to overcook mussels that's still not open so i'll tell you what we do folks i'm gonna keep i'm gonna keep an eye on my bread so it doesn't burn i'm gonna continue cooking this and we will be back in a couple of minutes it wouldn't be my cooking channel if i didn't forget something i forgot the salmon it's okay because i said i got to put it at the end anyway because i don't like to overcook it i won't be overcooked i put at the end thank goodness we wait a couple more minutes for the crostini and we'll be right back okay friends everything is done salmon is done like i said don't be afraid to put it on sambuca for those of you that don't drink don't roll it don't put it in you're not going to miss it just a little bit just a little bit it's going to give you a little sweetness you know and it's flavor you know like sambuca which is a french liquor okay and all we're going to do now is we're going to serve ourselves a nice serving friend [Music] and and that is it and let me tell you as good as it is today it's just as good tomorrow so don't be afraid to make some in advance and all of your seafood you serve it look at this my friends so with the crostinis this is absolutely delicious smells amazing and really that was not that big of a deal to cook when you really think about it it was a lot more prep the cooking time is no big deal it's a lot more prep than it is actually uh uh uh cooking everything just the prep is what takes a long time that's all and then of course the uh the broth of it is what makes it so special you see the broth is what makes everything so beautiful and so special and you put as much or as little as you want right and then i like to kind of decorate it a little bit by putting my muscles around it right and put a shrimp on top it doesn't really matter where you put them just decorate them a little bit right and then we take a little bit of a basil chiffonade and put a very little on it just like this you see and all of a sudden friends we have ourselves a beautiful dinner then really besides the prep time it's perfect to do for a dinner party you see right there friends and you put your crostini right there on the plate and you see in in a minute or two in three minutes yeah i just have a fabulous thing let me test it to make sure it's delicious i want to test that broth you know i'm going to test it right here i don't need tested on my plate and let's uh um it's delicious you can just drink the broth like this you can test all of the different flavors all the seafood are releasing enemies amazing amount of flavor believe it or not the overwhelming flavor is going to be the mussels at the end they're releasing a liquor when they cook and all the fish is cooked to perfection it's wonderful i hope you make it remember thumbs up if you like the video subscribe to the channel and ring that bell let me tell you friends this is if you like seafood you're going to be in heaven thanks for watching we'll see you next week with another fantastic show [Music]

Channel: Chef Jean-Pierre

Views: 144,850

Keywords: Fish Stew, cioppino recipe, Seafood Stew, Seafood Soup, fish stew recipe, seafood stew recipe, the best cioppino recipe, authentic cioppino recipe, how to make cioppino recipe, how to make cioppino, what is cioppino, fish soup, best cioppino recipe, italian cioppino recipe, seafood soup recipe, fish soup recipe, italian fish stew, seafood stew cioppino, how to make fish soup, cioppino seafood, cioppino seafood stew, seafood cioppino recipe, italian cioppino, cioppino

Id: 2Yf5YngiC1k

Length: 21min 23sec (1283 seconds)

Published: Mon Apr 25 2022