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!

I just made your recipe and my husband absolutely loved it! He actually said, " You've outdone yourself!" He was very pleased. We celebrated our 10 year wedding anniversary with your cioppino. Thank you so much. 💋

Yours is the only cioppino recipe I follow

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.

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!

I made this for the 1st time last night. My family loved it! I put crab clusters, shrimp, clams,mussels, Cod, and 3 lobster tails I needed to cook. The flavor was very tasty! My 10yr old daughter even drank all the broth! She wants me to make it again next week. Thank you for sharing this recipe.

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

Made it today, absolutely outstanding!!!! Thank you for sharing, we thoroughly enjoyed it!!!

What a lovely person! You just know that Gus would be a wonderful friend! He is so easy goin’ and seems so kind! Thank you for all that kindness! It is so refreshing in this day and time. I am eager to try this recipe after Christmas. I eat a lot of Brodettò in Italy and it is very similar. I am looking forward to giving this Cioppino a try as fish stews are always a favorite! I am eager to see more of your programs! Thanks!

Your enthusiastic and positive vibes are much appreciated. I will try this recipe this weekend when my kids come back home from college. Thank you!

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 :)

Thank you Gus! We love this recipe! Making it again today for Mothers day!

Excellent, didn't know there was a word for prep, all set up the way you do. Thanks for that, perfect dish! Love the enthusiasm, right on!

Thanks for sharing this recipe. Love it!!!

So glad to see that someone other than me does the Yummy Dance when a dish comes out really well. Great recipe.

It is a joy to watch your cooking!

Excellent! I really enjoy the regional information with each dish you prepare and it’s ingredients

Gus, absolute amazing! I love it. Your passion for prep is so critical. BTW, I can actually taste the beauty in your dish!

Great teacher, explained the ingredients very clearly! Thank you

I love the food background and slice of history.

That's an awesome 👍 recipe. Must try and thank you for sharing.

I’ve always wanted to try making this...thank you.

I made this last night for my husband's 40th, it was a hit!! absolutely delicious, very easy and detailed recipe. thank you so much!!!

I'm making this today. Can't wait to start. I have everything prepped. Love your video. 💕

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!

I made this last night following your recipe. My husband loved it!

Santoooo padre luceeeee delicioso..... omg 🤯 loveeeee you Juanchiiii

Can't wait to cook this recipe! Love your passion Sebastian - it's inspiring!

Absolutely fantastic and fantastic product , you cook good Sire !

A great story & recipe... Awesome...

Made this recipe a few times. Absolutely delicious. Great video 😋

Beautiful, mouth watering!

Thank you! Definitely making this tonight!

Love your passion!

That yummy dance alone makes me want to try this recipe. Salivating over here 🤤 Make more videos. Love watching you ❤️

Totally need to check this out! It’s the only recipe using fennel, and I can imagine it’s gonna be excellent. You are the only one who cooked the sauce for over an hour so that all the aromatics are well infused... the rest just voice down to using fresh seafood. I appreciate the recommendation of using Pinot Grigio wine too. Grazie Mille. 🥰

loved the vid Gus!!! definitely going to be cooking up this recipe, thanks for the vids!!!

Thanks for the sharing the recipe for the cioppino. I made it last night for dinner and it was AWESOME!!! Your video for the recipe was the best on KZfaq. I look forward to watching more of your channel.

This really looks delicious. Very well presented recipe. I’m amazed that this channel doesn’t have more subscribers.

This was a great video Gus! I love the conga line analogy and the history of the dish you discussed.

Very nice presentation, very thorough !

Maybe the best dish ever invented! Can't wait to try your recipe - I've made several versions, all excellent.

Saludos desde Miami Gus! I made this for the family and I must say they were amazed. Like your friend Juan said, “Brother, out of this world! Thank you for this recipe!

Just watched it..I'll make it for my parents and brother this weekend..inspired by your cooking great work

Oohhh you guys made this look so yummy! I’ll be making soon and look forward to following you.

Looks amazing!

💙 Wow. I LOVED watching this. I'm not a seafood eater, but I looked up a ciopinno recipe since my sister-in-law will be making it. I will be checking out your other videos; you are SO LIKABLE, interesting, and moving as I watch your heart go all in. 🥲 Beautiful.

Thank you I enjoyed watching you cook can't wait to try it tomorrow

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.

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

That looks out of this world 🌎🤩🤩🤩

Yummy yummy, I love the way You eats it makes me hungry 😋.

Just tried this one and it was on point! Thanks Gus!

Sooo good, great recipe

Can’t wait. Making this tomorrow for our early Christmas dinner.

I just love this video! Thank you for your passion. I pride myself on my Cioppino making ability but I picked up so good points here. I’m sure sautéing the fish first adds a nice texture. Many thanks!

Good cook! You put the ingredients one by one well done!

I have been looking for a recipe to follow for this delicious stew. I absolutely love the congo line idea. I made it for my owm Mother Day feast with the freshes seafood. This recipe goes along with my seafood gumbo recipe file a class of it own.Fabulous!!!!!

Omg I'm making this today thank you for the detailed instructions and recipe ❤

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.

This is the first video of yours I’ve seen and I’m an instant subscriber. I love the way you break things down. I’m going to try this soup soon!

Looks good! Thanks for sharing friend! Let's stay connected!

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!

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

This is very similar to the recipe I have used for many years. It was published in the SF Chronicle. Sometimes, I can't find fennel so I use a splash of Pernod. Yes, SF sourdough, San Marzano tomatoes, and good wine are musts! Great video!

amazing video having this for my birthday!

You are awesome...thank you!

I made this last night......absolutely fantastic!!!

My new favorite food channel !!!

I love this guy!!!! So organized n love his detailed explanation of his ingredients.. I must try this .. thanks for the recipe.. yes you are on my list !! 🌹🌹🥲♥️♥️♥️🥰🥰🥰🎉🎉🎉🎊🎊🎊🎊🥂🥂🥂🥂

Great recipe. I make this every Christmas Eve so knock out 4 of 7 fish in one dish. Love the history lesson. Then to watch them eat just brings a big smile from ear to ear. That’s the response my wife gave the first year I made it. Make this soup. You’ll happy dance outta your pants!

I made that... and I made those exact same sounds! LOL! Thanks, my friend.

Bless your heart, looks really good. Will make this soon. Best regards Gus

Can't wait to give it a try.

The best Cioppino I have ever had!!! I was born and raised in SF. We had Crab Cioppino on Christmas eve every year. It was a combined family dinner where each family (relatives) were responsible for different items. One purchased the French Bread from the bakery in North Beach, another family would pick-up the fresh cooked crab from Fisherman's Warf, along with the other sea food. Another family also relatives would make the desserts and we always invited friends that were alone with no relatives and our guests...not expected to bring anything; just joins us for Christmas Eve. It was a joint effort and an occasion I always looked forward to each year. The 30 or so people would tell stories about growing-up in SF. There were a lot of funny stories. The best one's were from our grandparents. My father's side of the family immigrated from Germany; they met each other as my grandfather ate dinner at a large hall that fed workmen....she was a waitress). She lived in a boarding house for women. This four story boarding house was placed on wood braces as they were going to turn the structure the following day. This was 1906. She was woken-up when the boarding house started shaking. She thought they had started to 'turn' the house but quickly realized it was an earthquake. She put on her close and ran out of the house only to see it fall over. She carried her passport and documents in a pocket sewed into her dress as well as money. She met up with my grandfather at the soup lines after the earthquake; they knew each other as they were both from Germany and although never dated they fancied each other and could converse in German. The owner of Bank of America set up a table on the street and handed out money to people with only there signature. Hibernia was the other bank and did the same thing. Over the years people that they lent money to would come in and make a payment to the banks...no paperwork just a hand shake, Mexican area on and on. But, the thing I enjoyed was each neighborhood would have festivals and food from their country and just about everyone in the city would support these festivals. St. Patrick's Day parade on Market Street was a SF must for the majority of people. Everyone in the city joint int the parade. I use to love the glockinspeal and the Chinese had female band that played this instrument. They had bands from all the high schools and representation of each branch of the Military, the police and fire department. Our family would go down town early and find a place where all the kids could sit on the sidewalk and watch the parade. My mother was a house wife so I was home with her each day. I had an older brother who was tied into sports. Anyway, my mother and I would get dressed up (my mom always wore white gloves when we went out and I wore a jacket, white shirt and and tie...I was around 4 years old. Anyway, we would take the street car downtown and visit the Emporium where I would visit the stamp and coin department and purchase used stamps from other countries as well as the US; we are talking about a 12 cent purchase I had earned from house hold work over a month. The rule was I put half of the money into a piggy bank and could spend the other half. We would go window shopping, have a Hoggie lunch from Walgreen's and take the street cars to Fisherman's Warf. On our other adventures we would visit Golden Gate Part, visit the museums and have lunch (brown bag) in the park. I became fasinated with museums (at that time all the museums were free) and took on Museum Studies as a lateral interest. I really enjoyed growing up and living in SF. Each ethnic group had their own neighborhood; China Town, Japan Town, the Italian area of North Beach, the German area with a German Hospital, Russian area that had restaurants that served wonderful borsh soup, Every time the movie San Francisco was on TV we gathered as a family and watched it. My grandmother use to tell us "Remember no matter how rich or poor you are earthquakes hit everyone....so be kind to everyone as after an earthquake every is at the same level of society and we all need each other." About ten years ago (I had moved out of state) I attended at function at Stanford and on the way back home I decided to eat at one of my favorite restaurants at the Japanese Trade Center. I drove down Gary St. and could not believe how the area had changed. There were several bags of garbage on the sidewalks in front of every building and grafiety all over the buildings. I went into the garage at the trade center and there were warning sings about car theft and violent attacks on visitors. All the Japanese restaurants I knew were gone and replaced by Japanese owners and servers but the kitchen was run by Mexicans. I left and took a different route to the Golden Gate Bridge as I was interested in how the other areas of SF had changed. SF had turned into a S...t hole and I will never visit it again. This is our Crab Cioppino recipe: Crab Cioppino San Francisco style for Christmas Eve Three loafs of French Bread from the bakery in North Beach cut lengthwise, buttered and chopped garlic; wrap in tin foil and bake, fresh cooked crab from Fisherman’s Warf, scallops, fresh crab, muscles, prawns, clams and a similar sauce which we make-up in large batches for use with pasta dishes, cioppino, and other Italian food. We don’t add any fish. Try the ancient recipe for San Francisco Christmas Eve as none of these areas exist any longer. The world has changed and not for the better. Like Kristi Nome says in her latest book 'There is no Going Back.'

Love this dish it's on my new menu, tastes great.

Delicious recipe!

How can a woman in a prairie-locked city get the needful for a good Cioppino? In Regina, Saskatchewan (on the Canadian prairies), we found a great fish-monger who supplies fish, shellfish and local fish for their grateful customers. I started making Cioppino in the 1980s and I’m forever grateful for recipes like yours and service like theirs.

This is excellent I’m hungry 😋🤤

Thats way i cook Cioppino too. Thanks for sharing Chef, Feliz Navidad!! Shes really hungry!! Yummy dance!

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!

That Yummy dance. Undeniably genuine! Haha!

Subscribed and liked. Happy New Year Gus!

First time watching. Love this channel ❤

This was awesome. Great work top to bottom.

That looks amazing. I just made a seafood stew with cod and shrimp. It was delicious. I will try your recipe.

This is one of my favorite dishes. In fact, I went out and had it last night for the first time in a number of years. Gonna give this recipe a try soon.

I’m dying here watching this!! Can’t wait to try it!

Made it! Delicious! Reminds me of being home on the bay. Konichiwa from Japan!

I am doing it now. Christmas Eve 7 fishes meal. This version sounds just right so I am anxious to taste. Thank you.

I love the music 🎶🎵😌! Very soothing, nothing over the top! I will be trying this recipe in the future very very soon 😀🥳.

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!!

I can’t wait to make this.

I love it 😋

FIRST TIME ON YOUR PAGE! YOU ARE SO FUN TO WATCH 🥰

Great vibes guys !! I'm cooking this dish tonight. Its 65° in Denver and should be perfect weather for this delicious soup. Thanks for the tips.

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.

I made this for my friend. He loved it. And now he wants me to make it again.

I’m gonna make this on Sunday I can’t wait

Sam's Choice frozen was really good too me. Watching you prep and dance and your guest reactions. I had to subscribe 👍🏼