Grazie mille Gennaro! You should market yourself as not only a wonderful chef but also as a true gift to men everywhere. My wife adores me because of your cooking. May God bless you and your family always. Thanks!! Michael
This looks delicious, and I especially love the olives ingredient!!! Thank you for the recipe, and I look forward to applying this in the kitchen soon.
i am starting to cook your style sir. no more going out to western restaurant in my country. very expensive. thank u so much for giving wonderful med/western food.
"Mannaggia America!" That is one delicious recipe. We just made it for the second time. Thank you, chef! While we were cooking it we shouted, "Davide, provala!".... and, we don't even have any Davide's in our household! YOU ARE THE BEST!
Hi Gennaro, you make fish cooking so easy, i did your Sea Bream in crazy water last week , was so perfect and was just the best, you make fish cooking so easy, thank you so much, Dave
Wow, this recipe was a big hit this Christmas. It was my first time I made monkfish, too. So I was very anxious about it. All turned out great though! The fish was incredibly tasty, but the star was obviously the sauce! It was like a potion that lifted the spirits! I wish i had made twice the amount! Thank you very much for this amazing recipe!
Guys, this recipe is amazing, the final taste is rainbow on mouth, but one condition - you have to respect all the ingredients, soo good👍🏻🙂 Thank you Sir Gennaro ! 🍾🥂
This guy remind of a fella I use to work for when I was in my 20 la pizza in California a sasilean owner him and his family was and will be always the best the one thing I always respected is I never said no when he ask if I was hungry never say no always was fed by hi wife children older man I'm sure he's gone I'll never for get him taught me a lot. Thank you always I don't know what it is but you my good sir are just blested with love your awesome love the way you cook makein me hungry
Chef Gennaro, is no doubt awesome in cooking and I have great respect for him. However, he uses same spoon for testing and then uses the same for checking the fish meat. This is absolutely obnoxious approach; especially, when the prepared is yet to be served to anxiously waiting customers.
had no clue what to do with my sustainably caught 'surprise' monk fish. This was surprisingly delicious and very much like 'poor man's lobster' i've seen mentioned elsewhere. First time monk fisher over here and I would venture to try it again now. It's becoming more and more like a restaurant in my kitchen :)
I tried making it. First of all it was not filleted correctly. I used to many olives and probably anchovies to. Otherwise it was not bad. Will never make it again unless I can find a decent fish store !
if you dont mind, can you tell me where your restaurant is? perhaps, when my situation gets better, maybe i can travel italy for a few days. i wish i can visit your restaurant and try your dishes.
+White Knight Same here, tasted many fishes like flounders, tunas, salmons, cods, pikes, turbot, anchoves... But monkfish are just tastier, although fried, small sardines are equally as good.
If you only had monkfish fillets and therefore no tail to bring out the flavour is it better to just leave it out or else to put in a bit of fish stock to give back some fish flavour.
The biggest loss from Jamie Oliver's restaurants ... is not being able to see the wonderful Gennaro :-( Love watching him cook, but at least he's still turning up on YT ... :-)
Ciao Gennaro ! What herbs do you recommend with this dish, and the Tonno alla Brace con Mollica, featured in " Two Greedy Italians " page 105, that you co-authored with Antonio Carluccio ? Ciao, Roberto
Adorable chef Gennaro, you are larger than life , you make me so happy and hungry !
I don't think I know anyone else as passionate about their food and creations as Gennaro.
Grazie mille Gennaro! You should market yourself as not only a wonderful chef but also as a true gift to men everywhere. My wife adores me because of your cooking. May God bless you and your family always. Thanks!! Michael
Thank you Gennaro and Jaimie. You both have helped me change my life through food culturization.
Cooked this last night. Mama mia! Beautiful. My wife and kids loved it - so simple to cook, so delicious. Gennaro, you are a genius.
Absolutely love this guy. His passion for cooking is just amazing!
This is the first I've seen of your recipes but it looks fantastic! I love the energy Gennaro!
This looks delicious, and I especially love the olives ingredient!!! Thank you for the recipe, and I look forward to applying this in the kitchen soon.
fantastic. x
i am starting to cook your style sir.
no more going out to western restaurant in my country. very expensive. thank u so much for giving wonderful med/western food.
I love this man when is cookin, Genaro you are great!!!
I like how everything is cooked simply and the finished product looks like a million bucks
"Mannaggia America!" That is one delicious recipe. We just made it for the second time. Thank you, chef! While we were cooking it we shouted, "Davide, provala!".... and, we don't even have any Davide's in our household! YOU ARE THE BEST!
Love you gennaro your passion for food is sooo contagious!!
Hi Gennaro, you make fish cooking so easy, i did your Sea Bream in crazy water last week , was so perfect and was just the best, you make fish cooking so easy, thank you so much, Dave
made this yesterday and it was a hit! This one is for my books! Thank you!
I've done this with monkfish and then cod and it's is AWESOME. !!
Wow, this recipe was a big hit this Christmas. It was my first time I made monkfish, too. So I was very anxious about it. All turned out great though!
The fish was incredibly tasty, but the star was obviously the sauce! It was like a potion that lifted the spirits! I wish i had made twice the amount!
Thank you very much for this amazing recipe!
Guys, this recipe is amazing, the final taste is rainbow on mouth, but one condition - you have to respect all the ingredients, soo good👍🏻🙂
Thank you Sir Gennaro ! 🍾🥂
hi gennaro. i feel a little happier with your recipe videos. thank you.
Love the passion. Legend
I love seeing your Video's first thing in the Morning, your passion just ooozes out at me :)
Just had this for me tea - bloody brilliant!!!!!
Love your personality! Super cute and funny.
your passion for food is contagious! :) Love you Gennaro! MY MY MY!
Ah man I love the colours, looks great!
Colours??? what about TASTE??? lol
oh shit hey Barry
Tried this with codfish fillet and it worked perfectly. Oh my my!
I am so in love with this recepy. Will be making this very soon.
i dont even like seafood but this man's energy makes me wanna eat it
THAT DISH SERIOUSLY LOOKS GOOD
Tried this with red snapper for my parents who have never tasted italian cuisine. They loved it!
He's just so sweet
mmm...that looks so good! Can't wait to try it!
full of passion! like the way you say "oohh my my!" LOL thumbs up!
Looks great!!
I tried the dish tonight. So tasty! Thank you!
This guy remind of a fella I use to work for when I was in my 20 la pizza in California a sasilean owner him and his family was and will be always the best the one thing I always respected is I never said no when he ask if I was hungry never say no always was fed by hi wife children older man I'm sure he's gone I'll never for get him taught me a lot. Thank you always I don't know what it is but you my good sir are just blested with love your awesome love the way you cook makein me hungry
It looks soo good! Thanks Gennaro!!
I'm from mexico and I love your videos
that looks just fantastic
I want to make this, is there a printed recipe anywhere? Thank you -) Awesome Genaro ❤
I love your films. I am so excite when you cook. It looks very simple and tasty and your emotions. It is amazing !
Greetings from Poland !
Chef Gennaro, is no doubt awesome in cooking and I have great respect for him. However, he uses same spoon for testing and then uses the same for checking the fish meat. This is absolutely obnoxious approach; especially, when the prepared is yet to be served to anxiously waiting customers.
Looks delicious chef
Love the way he must always act so enthusiastic by the way the staff dont even rac to his outbursts :P
That looked cooked & slimy. I like it real fried.
Wow this was amazing
Looks amazing Genaro! Thank You!!! Xxx
Gennaro is amazing!!!!
That look extremely good
Gennaro...... ma e' buonissimo!
Bravo allo chef!
beautiful Chef!!!!
Gonna do it here in Rio!!!
had no clue what to do with my sustainably caught 'surprise' monk fish. This was surprisingly delicious and very much like 'poor man's lobster' i've seen mentioned elsewhere. First time monk fisher over here and I would venture to try it again now. It's becoming more and more like a restaurant in my kitchen :)
Its so funny when gennaro tapped the spoon and the other cook looked at him lmao
Genaro "why my cooking so good!!!!!!!"
I want to print out this recipe but I can't find it ????? Help Looks so good.
I tried making it. First of all it was not filleted correctly. I used to many olives and probably anchovies to. Otherwise it was not bad. Will never make it again unless I can find a decent fish store !
if you dont mind, can you tell me where your restaurant is? perhaps, when my situation gets better, maybe i can travel italy for a few days. i wish i can visit your restaurant and try your dishes.
Wowza !! 👍👍👍
Perfect!
Fantastico!
you are the best !!!
parsley or celeri ? @Gennaro Contaldo
Cooking this tonight!
I’m making this now.
GOD invented cooking so Gennaro could make us happy :-)
yeah i ve never seen the recipe with monkfish ☺☺☺☺ maybe i can do this with cod also haha
Where can i found the recipe for the amounts?
Can we please get an episode co-starring DAVIDE!!!! :)
....ask your monk-fisher haha! grande Gennaro
awwww Monkfish has always been my nr1 favorite fish! Love it! The texture is like lobster, soo good meat
+White Knight Same here, tasted many fishes like flounders, tunas, salmons, cods, pikes, turbot, anchoves... But monkfish are just tastier, although fried, small sardines are equally as good.
Just bought some here in US (New England). On sale for $10/kilo. Fresh filet.
Is it so expensive in Norway? Here in Auckland you can get monkfish fillets for NZD27/kg, so it's like USD19/kg or something.
In England is just £19/kg, its so good 😊
Mmma Mia che buono!!
eso!!!!! Alegria!!!!!
you are the best!:)
Viewer notice: you can buy red or white wine NO alcohol, use same ratio as recipe, and you can drink it, do not buy cooking wine
hell yeah im making this today i got the monkfish at h-mart asian market here n L.A.
One word, hungry
Where do I find a 'monkfisher'?
In the pond...of a temple~
Roz Sa b.
Delicious
This recipe is spectacular. I serve it over rice so I can heap on the broth because it's too precious to waste.
If you only had monkfish fillets and therefore no tail to bring out the flavour is it better to just leave it out or else to put in a bit of fish stock to give back some fish flavour.
Yummmm
gemmaro is beasttttttt
geMMaro!!!!!
Molto buono!
Mr.Gennero ! 最高 ！
Must be cool to be in his staff
what is that small green beam？
My tea tonight --- Eh ??? - - with a pasta - or a potato ?? Worra you think ?
Davide!!! Try this fish!!
Love y 😘❤
Y am I just now finding this page 😭🔥
did he say basil leaf? that doesnt look like basil to me
The biggest loss from Jamie Oliver's restaurants ... is not being able to see the wonderful Gennaro :-( Love watching him cook, but at least he's still turning up on YT ... :-)
"Why I cooking soo gooood?!"
Ask your Monk Fisher........!
Davide is cool
Ciao Gennaro !
What herbs do you recommend with this dish, and the Tonno alla Brace con Mollica, featured in " Two Greedy Italians " page 105, that you co-authored with Antonio Carluccio ?
Ciao,
Roberto
never seen those kinds of color olives!
Most likely Castelvetrano Olives
DAVIDE!!!
Only use wine that you would drink also.
Ho sbagliato - quel' maledetto tastiera ! - volevo dire Mamma Mia!