Similar Posts

47 Comments

  10. Every time I make one of Marco’s recipes, it never ceases to blow my mind at how simple it is, how little prep time it takes, and how delicious the end product comes out. Chunky fish stew, prawns in pernod, beef stroganoff. So delicious you could lick the plate clean, and yet such minimal time to make. True elegance.

  12. Lol it’s like the same style with everything he does. His pasta (although I’m sure delicious) is never really “Italian” his Mediterranean style isn’t really Mediterranean, and his Jamaican food isn’t Jamaican at all(he literally put actual green peas in his “Jamaican” peas and rice). He does all this with some stock pot and the same herbs EVERY time. Lol

  19. "If you can't effort expensive ingredients, just take them out, makes no difference. Safran? Out. Snapper? Out. Prawns? Out. Salmon. Out. It's simple isn't it? So just take your flour and paprika, mix them together, alittlebitofoliveoil in the pan, sprinkle the flour mixture into the oil, add a glas a pure water to the pan and finish it with a fish stockpot! A fantastic fish stew. But it's your choice, really!"

  26. While I am mixing the fish, I noticed that because of the oil and fish juices, I get bits of saffron all over my hands and wrists after I mix them. Because saffron is a very expensive ingredient, should I pick the saffron off my hands and add it back into the dish?

  34. I know that it's a very simple thing but marco always mentioning how a recipe is, most of the time, just a concept, a base line if you will is honestly so important imo. If you don't like a particular ingredient leave it out or replace it with something you do like. Too many people just think that you HAVE TO stick to a recipe no matter what

  40. I just made this. Oh my, it’s wonderful! My version used flounder, because I had some in my freezer that I wanted to be rid of. Flounder is a tasty fish but it doesn’t give you the fat, meaty chunks that some other fish would. I added some steelhead for interest and some medium shrimp. Instead of tomato juice I used a small can of tomato sauce with basil, garlic, and oregano, thinned to desired consistency. I used plenty of sweet paprika but added a little hot paprika. No saffron. I don’t have any objection to saffron except the price. And a splash of Portuguese white wine.

  44. All of those nor jokes and memes aside, I've followed Marco's recipes using the stock pots or granules or aromat and I'm not going to lie they do come out delicious. What I like about him is it's a Michelin star chef giving his wisdom and advice and also saying that a recipe is a guideline. You see most chefs saying oh add this and add that then pour in this and then do that, Marco is just like all right if you want to add it go ahead, but if you don't then fuck it don't add it.

    I could listen to his videos all day.

Leave a Reply