You: “I love the sea bass in this, because it’s kind of endangered, and I wanna enjoy it while it’s still around.” Uhhh... that is why it is endangered, Chef John. 🤦♀️
Chef John recognizing that the keto/low carb struggle is real, “if you’re still allowed to eat it...” referring to that beautiful piece of crusty bread. 🤤
Another outstanding video! Fun tip: Instead of boiling the shrimp, fish and calimari, pan sear them with a little butter and add them to the soup after it has been ladled into the bowl. Boiling shrimp, fish and calimari tends to make the texture rubbery and depletes their flavor. Definitely boil the clams and mussels in the soup stock to release their natural flavors and juices into the stock. Cheers!
Basically just mussels marinara with some extra seafood. But I'm glad you did this just to show how easy it is. And yes it's delicious. I'll stick with just the mussels so I can slurp up the broth. The kids love it too.
As a bariatric patient, this is a perfect recipe. High in protein, low in fat and sugar. And I can smell it through the screen. Of course, a bariatric patient can only enjoy 5 ounces of it at a meal...
Okay this comment will probably be buried but not all sea bass is the same, nor is every species of sea bass endangered. Please ask your fishmonger where the sea bass is coming from. If it’s the toothfish variety (the most threatened) it’s already an import anyway, so make sure to buy farmed- it exists. Always avoid any caught wild in South America.
david smith Normally wild caught is preferable. But Chilean Sea Bass (aka Patagonian Toothfish) are very heavily overfished in South America, plus the method of fishing is very harmful to the habitat.
Sea bass is so plentiful here in oregon and to that I would serve it up with a big dollop of white rice cooked with with a pinch saffron and splashed with a drizzle of fish sauce mixed with a touch of vinegar and honey. I would so put this in my mouth.
Hummm.... I've been making this recipe for years. I add some diced onion, celery, and green pepper in addition to the fennel and garlic, a good pinch of Italian seasoning, and some Dungeness crab meat to the fish products, and call it Cioppino.... Hint, throw the shrimp shells along with the vegetable peelings into a hot pan with a little olive oil, cook until the shells turn pink, deglaze with a splash of wine, then add a cup of water and simmer for ten minutes, then strain.This creates a shrimp stock that is much better than bottled clam juice as the liquid base. Another great addition is to brown an Italian assuage before you cook the vegetables. Once you have the base simmering return the sausage and let it braise for fifteen minutes before adding the seafood on top to cook. The sausage adds a whole new dimension to the stew.
I usually listen to The Wise Man, but I'm just too old/Midwestern/"never grew up knowing what a fishmonger is" to be able to develop/appreciate eating tentacles, or something looking like it might've been coughed up by a two-pack-a-day Camel cigarette smoker (i.e. raw oysters/mussels/clams). Good news! That's MORE for the rest of you; you can have my portion. Chef John, I recommend your channel often and with enthusiasm. Your recipes are reliably DE-licious, and your humor...dry, with a twist.
I have done a fish stew (Portuguese style(caldeirada)) with some canned sardines, canned mussels, potatoes , red bell peppers, onions and garlic, and it tasted great...
This looks really great and delicious. Thanks Chef! I used to live in the Haight, so watching this brings me back to The City, shopping for vegetables and awesome seafood down at the Saturday morning Farmer's Market at the Ferry Building so long ago. Cheers
I am eagerly awaiting fall, "soup season!" My husband has recently taken to baking fresh bread every couple of days. What a winning combination that will be!
Thanks Chef John.... So far I followed ur recipe and cooking.. They r working! I tried many channel for some reason those won't work. But yours I don't know...it is accurately and simple. Thanks again. 🙏 I am gonna try this particular too.
Another great recipe by the king of TH-cam recipes! Very similar to the way I make it except I use cod no calamari or fennel but celery and a little bit of lobster and of course the shelfish. P.S. chef John has the best food here in San Francisco.
@@TAMMYTUBEtv It is a real thing, but they're tiny and found only around the Klamath lake and rivers area. That's how they got on) the endangered list.
Dont do it! Buy a bottle of clam juice and use a can of 100% tomato juice. Fine seafood deserves better than clamato.... But clamato has its place.... Yesiree it surely does! (Now, what you do with that there clamato is: take 12 ounces of it, pour into a frosty 32 mug squeeze a bunch of lime juice into it, a teaspoon of tapatio, a big shake of tajin, and pour an entire 12 ounce bottle or a pint of light Mexican beer into it (pacifico Clara is my fave) Then, depth charge a shot of repasado cazadores tequila in there! It's a Monster of a michelada! Serve along side a plate of al pastor street style tacos.... yeah!
Great Idea ! and I am not a Fennel Fan at all so I will use Parsley or Arugula instead. Cooking is fun in that we make it our own. I used chalada as a sauce many times ----Basically Clamato with Beer !
Great quick seafood stew thank you. I make one thing differently. I buy shrimp in the shell and make a quick shrimp stock and use that instead of water.
I am definitely trying this recipe. I was in Maine a few years ago and had something like this at a Portuguese restaurant. I’ve been looking for a recipe like it ever since!
Another request for another pear clafouti today thanks for that great recipe and the fun of watching a healthy soup bowl over my coffee! By the way anyone who drinks coffee please purchase Fair exchange coffees, many farmers are going out of business this year because they can't afford to raise coffee the prices bottomed out from aglet through Brazil.
When I can't find good fresh aromatic fennel, I go to my trusty bottle of Pernod (for that anise flavor, very similar to fennel's). Also, I've made this dish many times (and with great success) using curry powder instead of tomatoes. Besides its great taste (I use a brand sold by a Japanese manufacturer), the curry adds a touch of heat... just enough to create interest.
I wish time dilation worked for all my food prep and other activities, where a five minute stew takes probably fifteen minutes to make. But then I am the tachyon of my kitchen physics, like Chef John.
Looks delicious. I didn’t realise the calamari could be cooked 5 minutes without becoming chewy rubber bands. Next time ill try the calamari.we love it.
I wasn't raised by an ocean so we didn't eat seafood. While living in Spain I fell in love with seafood Paella and wanted to learn how to make it. A kind Spanish lady went to the market then later we commenced cooking. After dropping in very small crabs into hot olive oil, my jaw dropped as I watched them scrabbling for a cool spot. A thud hit my stomach but I got through. She added small clams and as she had to run to her apartment for something, she said, "The clams open up to cool down and after they open they're cooked." OMG! These are also ALIVE, I thought with a shudder, and will die a slow death? I felt so sick in my stomach I left the kitchen unable to watch the clams open. So, setting on my bed feeling faint (no joke) it dawned on me that I didn't know how long it would take them to open! Gads! When the lady returned we went to the kitchen. The clams were open and she said, "You did a great job cooking these clams." If she only knew! Lol!
Many, many thanks Chef John for a great recipe that perfectly fits a no or low carbohydrate diet, and, I think, if under 20 grams that very lovely looking piece of bread would not only be absolutely fine but a nice balance for ending a day of no carbs. FYI, 20 grams or lower is no or very low carbs and 100 grams and under is low carb. A final note, an epiphany in food, especially taste and especially subtleties in flavors came about, surprisingly, when I practiced fasting, a committed fasting that is; 3-10 days of 500 calories or less, and a few rounds of 2.5 days of no-calories. An eye-opening exercise is a significant understatement. And now, very low carb for 6 months, 20 grams or less, is another eye-opening exercise. Regardless of the health benefits or 'politics' of these practices, I would highly recommend serious food warriors to research and try each (within reason and health, of course) and see what you think about food after challenging yourself in these ways.
“I’m feeding you; I’m just not sure why.” Needs to go on a shirt for families who have their children’s friends pop up for dinner. That was the story of my childhood. My mom never cleaned a plate rim either, so it works.
Great recipe ! No Fennel for me though...I will sub Fresh Garlic and add Parsley or Arugula at the end . I am also a fan of Clamato juice with beer added or Spicy V8 plus clam Juice and Beer. I Loved the Idea . Thanks for another Great Video !
Tip: sauté the calamari with the fennel and a few slices of garlic. It will add an extra layer of taste. Also, it's a shame that you don't buy the shrimp with their heads. Those you can toss in at the same time with the fennel and calamari, then remove them for the next step. It doesn't take any longer, but the depth of flavour is MUCH improved. My last recommendation, a few strands of saffron in the sauté. Quick doesn't mean it should be washy...
I never had any seafood except like one fish stick because my mom was always allergic to fish. About a year ago I had salmon for the first time, I love fish. Though salmon is all I’ve ever had, and whatever fish is in a fish stick
Didn't know that sea bass may be endangered. That being said, the farmed sea bass is abundant here in Greece, and is also affordable. So yes, we'll try this recipe with some of this:) Thanx Chef!
![[TH] 2024 PMSL SEA Finals D1 | Fall | ยิงต้องโหด ให้เหมือนโกรธกันมาก่อน](http://i.ytimg.com/vi/OnTdfGySmds/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/275999/Fishermans-Stew/
You: “I love the sea bass in this, because it’s kind of endangered, and I wanna enjoy it while it’s still around.” Uhhh... that is why it is endangered, Chef John. 🤦♀️
pro tip : you can watch movies on flixzone. I've been using it for watching loads of movies during the lockdown.
@Caspian Robert Yup, have been watching on flixzone for months myself :D
Never too late to have a happy childhood, truer words never spoken, Chef John.
Love this saying 😄🎣🎣🎣
"It's kind of endangered and I want to enjoy it while it's still around."
I'm dying.
So is the sea bass.
Irony, thy name is Chef John
Jon Christian is the goat
Lol
@Konkoly fucking love it
Konkoly It’s most likely farmed sea bass, he was joking about it and it’s really hard to get fresh, wild caught sea bass in NA
OBJECTION! You've used Poseidon and Decid'in before. 5 yard penalty. Repeat first down.
which video specifically?
@@Periph1989 Tuscan Fish Stew, 3:30. It seems to be a September joke.
Objection sustained
After all you are the Lucy Liu of your fisherman's stew
Love this one!! 👏🏼
I agree. This is much better than Chef J today.
@@Robbie_S I thought this was one of his better ones! A bit awkward phrasing but it made sense in the context of the dish, unlike most times.
Chef John recognizing that the keto/low carb struggle is real, “if you’re still allowed to eat it...” referring to that beautiful piece of crusty bread. 🤤
He cracks me up😅🇦🇺
1:37 "No not cayenne"
What am I watching
I don't know who you are anymore, chef jon!
@@nobody2021 Is that why you spelled his name wrong?
I legitimately gasped
@@SolarusRex I did the same thing
No!!,Not cayenne!!chef,.. you must have been having an off day😅
Another outstanding video!
Fun tip: Instead of boiling the shrimp, fish and calimari, pan sear them with a little butter and add them to the soup after it has been ladled into the bowl. Boiling shrimp, fish and calimari tends to make the texture rubbery and depletes their flavor. Definitely boil the clams and mussels in the soup stock to release their natural flavors and juices into the stock. Cheers!
Basically just mussels marinara with some extra seafood. But I'm glad you did this just to show how easy it is. And yes it's delicious.
I'll stick with just the mussels so I can slurp up the broth. The kids love it too.
As a bariatric patient, this is a perfect recipe. High in protein, low in fat and sugar. And I can smell it through the screen. Of course, a bariatric patient can only enjoy 5 ounces of it at a meal...
Okay this comment will probably be buried but not all sea bass is the same, nor is every species of sea bass endangered. Please ask your fishmonger where the sea bass is coming from. If it’s the toothfish variety (the most threatened) it’s already an import anyway, so make sure to buy farmed- it exists. Always avoid any caught wild in South America.
good tip and thank you
@david smith Those would be the endangered ones
david smith Normally wild caught is preferable. But Chilean Sea Bass (aka Patagonian Toothfish) are very heavily overfished in South America, plus the method of fishing is very harmful to the habitat.
Fish monger will reply what you want to hear.
@@kkgt6591 Well, it's still worth a shot.
Finally an eight minute long video for five mins stew that’s what I was looking for
“I love the sea bass because it’s kind of endangered and I want to enjoy it while it’s still around”
Isn’t that the reason it’s kinda endangered 😆🤣
Yo Mama I thought the same thing lmfao
Yeah, I love you Chef John, but it's time to stop eating endangered things.
I was about to say the same thing 🤣
You can get ethically sourced toothfish if you take the time to find a supplier
this is a problem. sad to hear such a remark
Sea bass is so plentiful here in oregon and to that I would serve it up with a big dollop of white rice cooked with with a pinch saffron and splashed with a drizzle of fish sauce mixed with a touch of vinegar and honey.
I would so put this in my mouth.
Don't like seafood, but still love to watch Chef John cook!
Good taste!! 🙌🏼
"I love the sea bass in this, cause its kind of endangered, and i want to enjoy it while its still around" LMFAO!
That had me howling. LOL
That was epic. Lol.
Hilarious
I like the part about cleaning up the edge of the bowl. I now always warm up my dinner plates because of you, datails make a difference!
We warm ours in the microwave for 30 seconds 👍
I love your videos chef Jon. Thanks for helping me get into culinary arts. I’ve found a new passion in part cause of you
"Serve with some crusted bread, if you're still allowed to eat it." Damn Chef John telling it like it is!
You are the Captain and Crew... of your fisherman's stew!
tim anctil this was the best one 👍👍👍
This is amazing, should be way up top
I love watching beautiful seafood recipes...mine would have to come with a couple of epipens on the side, so vicarious is the only way to go. 😂
This is like my worst nightmare in a bowl but I will never skip a chef John video.
Hummm.... I've been making this recipe for years. I add some diced onion, celery, and green pepper in addition to the fennel and garlic, a good pinch of Italian seasoning, and some Dungeness crab meat to the fish products, and call it Cioppino.... Hint, throw the shrimp shells along with the vegetable peelings into a hot pan with a little olive oil, cook until the shells turn pink, deglaze with a splash of wine, then add a cup of water and simmer for ten minutes, then strain.This creates a shrimp stock that is much better than bottled clam juice as the liquid base. Another great addition is to brown an Italian assuage before you cook the vegetables. Once you have the base simmering return the sausage and let it braise for fifteen minutes before adding the seafood on top to cook. The sausage adds a whole new dimension to the stew.
Perfect for a cold wet day. I think I can handle this recipe easily. Plus it looks impressive.
I usually listen to The Wise Man, but I'm just too old/Midwestern/"never grew up knowing what a fishmonger is" to be able to develop/appreciate eating tentacles, or something looking like it might've been coughed up by a two-pack-a-day Camel cigarette smoker (i.e. raw oysters/mussels/clams). Good news! That's MORE for the rest of you; you can have my portion. Chef John, I recommend your channel often and with enthusiasm. Your recipes are reliably DE-licious, and your humor...dry, with a twist.
Costco has a seafood medley which contains all of these. Perfect for this recipe which reminds me a Cioppino.
I love Sea Bass. I loved it even more 20 years ago when it was $1.89 a pound!
I have done a fish stew (Portuguese style(caldeirada)) with some canned sardines, canned mussels, potatoes , red bell peppers, onions and garlic, and it tasted great...
This looks really great and delicious. Thanks Chef! I used to live in the Haight, so watching this brings me back to The City, shopping for vegetables and awesome seafood down at the Saturday morning Farmer's Market at the Ferry Building so long ago. Cheers
you will be the guru of the fisherman's stew
My only addition to this dish would be saffron. This is amazing with toasty garlic french bread slices!
It’s like listening to a good story book whenever I watch your you tube. 💕 💕 💕 your voice chef John 😊
A live chat cooking session would be so cool and absolutely hilarious. ❤❤❤❤👍🏽
talk about it haha :D
That looks so good I could eat Cioppino every day and never get tired of it.
I am eagerly awaiting fall, "soup season!" My husband has recently taken to baking fresh bread every couple of days. What a winning combination that will be!
Yup. It's a keeper. And I have all the ingredients except the clams and mussels, but I'm shopping in the morning, so this looks like tomorrow's lunch!
Thanks Chef John.... So far I followed ur recipe and cooking.. They r working! I tried many channel for some reason those won't work. But yours I don't know...it is accurately and simple. Thanks again. 🙏 I am gonna try this particular too.
you are the Pepé Le Pew of your Fisherman's Stew
I feel like that’s a bad thing
@@namingisdifficult408 after all, you are the Me Too of your Fisherman's Stew
I love it! Fresh sea-food! Nothing better!
"I'm feeding you. But I'm not sure why..."
I about spit my tea out! 😁 🙃😜
Jenn 💖 in Canada 🇨🇦
Another great recipe by the king of TH-cam recipes! Very similar to the way I make it except I use cod no calamari or fennel but celery and a little bit of lobster and of course the shelfish. P.S. chef John has the best food here in San Francisco.
I love this channel! Not only do we get great recipe ideas, it's very entertaining! 😁 You're making learning to cook FUN 👍
"it's kind of endangered, and I want to enjoy it while it's still around"
If that isnt the most gen x thing youve ever heard
I'm a baby boomer. You should try my Snail Darter/Spotted Owl soup.
@@dobypilgrim6160 snail darter? I'm not familiar.
@@TAMMYTUBEtv media.giphy.com/media/XH6MU5zmqIpAA/giphy.gif
@@ja9999999999 Ahh ha ha!! I thought it was a real thing🤣🤣
@@TAMMYTUBEtv It is a real thing, but they're tiny and found only around the Klamath lake and rivers area. That's how they got on) the endangered list.
Nice one. I'm going Clamato Juice as the liquid along with my tomato product. Loved that stuff since I was a kid, critics be damned.
Dont do it!
Buy a bottle of clam juice and use a can of 100% tomato juice.
Fine seafood deserves better than clamato....
But clamato has its place.... Yesiree it surely does!
(Now, what you do with that there clamato is: take 12 ounces of it, pour into a frosty 32 mug squeeze a bunch of lime juice into it, a teaspoon of tapatio, a big shake of tajin, and pour an entire 12 ounce bottle or a pint of light Mexican beer into it (pacifico Clara is my fave)
Then, depth charge a shot of repasado cazadores tequila in there!
It's a Monster of a michelada!
Serve along side a plate of al pastor street style tacos.... yeah!
Great Idea ! and I am not a Fennel Fan at all so I will use Parsley or Arugula instead. Cooking is fun in that we make it our own. I used chalada as a sauce many times ----Basically Clamato with Beer !
At my grocer we have a Clamato with Clam Juice version. Might be perfect
Glad you uploaded. Helps pass time while my car won't start at the grocery store. 😑
Start it in the parking lot. Works better.
@@usernameisusername ha ha ha...
I love you chef john!
Great quick seafood stew thank you. I make one thing differently. I buy shrimp in the shell and make a quick shrimp stock and use that instead of water.
Chef John I always look forward to your "and as always, _enjoy_ "
It always lifts my spirit 💕
Went galloping out to the shops at the last minute for this one! Turned out YUM! Thanks!
You are a delight. Thank you for the great recipes!
You are the Disco Stu of your Fisherman's Stew...
It's fitting, given that..."Nautical Stu loves disco too!".
You're the Pepe Le Pew of your fisherman strew
Disco Stew doesn't cook
Oh oh oh oh table 5, table 5
I am definitely trying this recipe. I was in Maine a few years ago and had something like this at a Portuguese restaurant. I’ve been looking for a recipe like it ever since!
Perfect time of year for this recipe!
I just love your narrations. The flavor you put on the videos makes it all complete. Thank you. Jesus Christ is Lord and coming soon.
Every time I watch a new video, I'm reminded why I watch ALL these videos. 😍😍😍
Another request for another pear clafouti today thanks for that great recipe and the fun of watching a healthy soup bowl over my coffee! By the way anyone who drinks coffee please purchase Fair exchange coffees, many farmers are going out of business this year because they can't afford to raise coffee the prices bottomed out from aglet through Brazil.
I didn't realise until John said 'Critic', but I really, really want a 'The Critic' live action show, but about cooking and starring Chef John
New food wishes video? HERE I IS!
Whoop!
"...because it's kind of endangered and I want to enjoy it while it's still around." Gold.
I'd just like to say that I tried this recipe and my family loved it!
Just made this fantastic meal. Perfect.
I just ❤️ this recipe. Yummo, can't w8 2 C how it turns out. 🤓😎👌👍🖐️
Im shore thats delicious
Ouch! 🤣🤣🤣👍
Chef John, This is almost like Cioppino without the crab. This looks great. Thanks
Thanks chef Johns looks delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sir You Are My Favorite Non-Italian Chef; Chef John When You're Right, You're Right!!!
When I can't find good fresh aromatic fennel, I go to my trusty bottle of Pernod (for that anise flavor, very similar to fennel's). Also, I've made this dish many times (and with great success) using curry powder instead of tomatoes. Besides its great taste (I use a brand sold by a Japanese manufacturer), the curry adds a touch of heat... just enough to create interest.
Chef John conservation wisdom (Murica!): "It's kinda endangered, so I wanna enjoy it while it's still around". LMAO
Took me 35 minutes but boy was it delicious 👍
Amazing Recipe!!! Thank you so much!!!
I wish time dilation worked for all my food prep and other activities, where a five minute stew takes probably fifteen minutes to make. But then I am the tachyon of my kitchen physics, like Chef John.
I really love the way you talk and your spontaniousuty
A simple take on a San Francisco favorite - cioppino. Thanks, Chef!!! And a love mine with a baguette from Boudin's. Yummmmmm ;-)
Looks delicious. I didn’t realise the calamari could be cooked 5 minutes without becoming chewy rubber bands. Next time ill try the calamari.we love it.
This was great. Thanks Chef
You're wonderful Chef John.
I wasn't raised by an ocean so we didn't eat seafood. While living in Spain I fell in love with seafood Paella and wanted to learn how to make it.
A kind Spanish lady went to the market then later we commenced cooking.
After dropping in very small crabs into hot olive oil, my jaw dropped as I watched them scrabbling for a cool spot. A thud hit my stomach but I got through.
She added small clams and as she had to run to her apartment for something, she said, "The clams open up to cool down and after they open they're cooked."
OMG! These are also ALIVE, I thought with a shudder, and will die a slow death? I felt so sick in my stomach I left the kitchen unable to watch the clams open.
So, setting on my bed feeling faint (no joke) it dawned on me that I didn't know how long it would take them to open! Gads!
When the lady returned we went to the kitchen. The clams were open and she said, "You did a great job cooking these clams."
If she only knew! Lol!
Don't forget the snail darter and spotted owl. Sheesh, Chef John! "It's kind of endangered and I want to enjoy it before it's gone."
Oh yeah, five minute foods are right up my alley!
Beautiful stew...all my favorite seafood!!
Many, many thanks Chef John for a great recipe that perfectly fits a no or low carbohydrate diet, and, I think, if under 20 grams that very lovely looking piece of bread would not only be absolutely fine but a nice balance for ending a day of no carbs. FYI, 20 grams or lower is no or very low carbs and 100 grams and under is low carb.
A final note, an epiphany in food, especially taste and especially subtleties in flavors came about, surprisingly, when I practiced fasting, a committed fasting that is; 3-10 days of 500 calories or less, and a few rounds of 2.5 days of no-calories. An eye-opening exercise is a significant understatement. And now, very low carb for 6 months, 20 grams or less, is another eye-opening exercise. Regardless of the health benefits or 'politics' of these practices, I would highly recommend serious food warriors to research and try each (within reason and health, of course) and see what you think about food after challenging yourself in these ways.
Chef John , I just made it and the taste is crazy delicious
“I’m feeding you; I’m just not sure why.” Needs to go on a shirt for families who have their children’s friends pop up for dinner.
That was the story of my childhood. My mom never cleaned a plate rim either, so it works.
This looks awesome o-o And reminds me of the seafood soup/stew i had at olive garden a long time ago, except they had scallops instead of calamari.
Please don't compare this man's cooking to anything that you got at Olive Garden- that's insulting.
this is the most amazing soup ever!!!! thank you Chef John!
Wonderful I’m doing that tomorrow night for dinner
Enjoyed the video. Thanks for sharing.
I just made this and I used onions instead of Fennel wow its so fast and so good!!!
“If you’re still allowed to eat it”. Perfect slam. Well played.
Great recipe ! No Fennel for me though...I will sub Fresh Garlic and add Parsley or Arugula at the end . I am also a fan of Clamato juice with beer added or Spicy V8 plus clam Juice and Beer. I Loved the Idea . Thanks for another Great Video !
Remind me of bouillabaisse, French dish.🤔. Thanks chef John.
Great work Chef John! Looks stunning, and thank you again for another great recipe. Have a great weekend!
I FLIPPING LOVE FISHERMAN'S STEW
looks so good make me want some.
Btw, my childhood was traumatized by a seafood meal! But I’m watching anyway!
Always delicious and entertaining!!!
Tip: sauté the calamari with the fennel and a few slices of garlic. It will add an extra layer of taste. Also, it's a shame that you don't buy the shrimp with their heads. Those you can toss in at the same time with the fennel and calamari, then remove them for the next step. It doesn't take any longer, but the depth of flavour is MUCH improved. My last recommendation, a few strands of saffron in the sauté. Quick doesn't mean it should be washy...
Mom of 6 e1 loving muscles and seafood all together. 5 min seafood soup yesss.
I never had any seafood except like one fish stick because my mom was always allergic to fish. About a year ago I had salmon for the first time, I love fish. Though salmon is all I’ve ever had, and whatever fish is in a fish stick
Didn't know that sea bass may be endangered. That being said, the farmed sea bass is abundant here in Greece, and is also affordable. So yes, we'll try this recipe with some of this:) Thanx Chef!