All jokes aside. This is quite nice. Sure. I did make it my choice. I chose to make it this way. I'd be rude and tell the monkfish to go screw but no. Not today.
Before I have intercourse I spray my sausage in in a rich knorr beef stockpot it gives the flavor that extra kick that traditional salt and pepper just won’t do. But at the end of the day it’s your choice
This looks wonderful 👍. I can't wait to try this. I have two of Mr. White's cook books – use constantly. He is one of my favorite chefs, a joy to watch.
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.
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
"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!"
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?
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
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.
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.
Marco will always be better at teaching than gordon ramsay.
I wish my wife loved me the same way that Marco loves his stockpots
All jokes aside. This is quite nice. Sure. I did make it my choice. I chose to make it this way. I'd be rude and tell the monkfish to go screw but no. Not today.
Before I have intercourse I spray my sausage in in a rich knorr beef stockpot it gives the flavor that extra kick that traditional salt and pepper just won’t do. But at the end of the day it’s your choice
If only they could harness his talent and Class into a little Marco stockpot . 🤩 👌
( this recipe is as good as it looks too 😋)
This looks wonderful 👍. I can't wait to try this. I have two of Mr. White's cook books – use constantly. He is one of my favorite chefs, a joy to watch.
don't have that fish use what you have ….its your choice…..I went for fish fingers. 😆seriously love this guy
I'll leave out the saffron because it's about $500/oz
Marco can dress macaroni and cheese and I would look like a Michelin star dish.
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.
IT'S YOUR CHOICE
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
If you don’t have seafood, use meat. If you don’t have meat, use pine needles. It’s simple. It’s your choice.
I love that a 3 Michelin star chef uses stock pots – no ego, fancy food made easy
Heard 1 pound dish….bollocks 😅
watching marco pierre cooking is like watching nature with nice weather. very relaxing perfect video to watch while chilling.
I want to make this dish.
This looks incredibly delicious.
"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!"
I noticed he added no salt to that 🤔
how bloody disgusting using that toxic packaged knorr excrement slime. YUCK
Sprinkle some samon on your fish🤣🤣
10 – 15 minutes. Yea after all the labor of food prep
Marco's cooking is very simple and traditional. He doesn't add on anything and is just a great cook.
He isn't wrong, Knorr Stock Pots are very clever. A gang of them swindled me out of my gambling winnings once
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?
Gorgeous ❤️
teach me cooking secrets
A few ingredients…fish etcetera…yes, but where's the stock pot!?
Knorr stock pots are the best.
This looks fucking disgusting.
Aye, he's a top-notch geezer, alright! 👍
If you dont like fish, leave it out – its your choice….
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
I love the way he introduces the ingredients holding the knife … but then it’s my choice
whats a stock pot?
Papuhrika
Very versatile, very clever. Marco Pierre Miyagi.
Who is he looking at?
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.
“Just take the concept of the dish.” That’s the way I approach most recipes.
weird, never heard of sprinkling little flakes of salmon onto a dish with salmon already in it..
Stock pot. More info from where to buy the exact one?
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.
We make a dish similar to this in south Louisiana, called "courtbouillon".
he said fruitjuice, and then apple, apple is a fruit you doughnut
Im sure he gets paid 1 pound each time he says stock pot or knorr, must be a very wealthy man