“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
When I get home from work after a busy day, I always have a nice hot bath. Some people add bath salts - I add a Knorr Stock Pot. Again, it's your choice.
This guy’s videos are therapeutic. I couldn’t care less what he is cooking, for as long as he is describing his work with that tone and those gestures.
R StandsforRated made this just the other night! It was delicious! I even substituted one of the fish stock pots for a veggie stock pot. So I had lots of variety with none of the fat!
I was cringing at the way he was scraping the pan with that wire whisk. He needs to throw that whisk away and buy a plastic coated one, which is much kinder to your pots and pans.
I know a lot of people slag on MPW for his Knorr adverts, but he is the consummate professional: his endorsements aren't phoned in or given with boredom. He seems to be genuinely giving a cooking lesson that happens to (always) include Knorr products. If I were a Knorr executive, I'd think my money was well spent.
This dude is a master. Anyone taking the piss because he's demonstrated simple recipes for simple cooks has missed the point. Gordon Ramsay learnt under this guy.
I watch these for the comedy stock pot comments but I thought I would give this a go just for a laugh. So, out I went and bought my very own knorr fish stock pot. I always make my own stock and NEVER thought I would ever use a stock pot but I have to say, this came out really very good. I was impressed.
I just made this tonight. Very good and very easy. I used “Better than Bouillon” stock base because we don’t have Knorr Stock Pots in the USA. The US version is called “Homestyle Stock.” It only comes in chicken and beef and nobody carries it.
Thanks! I’ll give it a try with Better than Bullion since I have it. I did have a jar of Knorr Chicken Bullion (available at Aldi and Costco) but started buying low sodium better than bullion instead.
Great Dish! You’ll need to heat your stove on medium high for a few minutes. One quart of milk and cream will take a while to reduce. Put cod in when the sauce is about done add parsley! The cream is essential. It does go well with fresh peas. Don’t put the fish in to early - it will get small. Really tasty dish. Thanks Marco!
I love the little filler comments like "think of Britain." it's like they always hold the camera on him for just a little bit too long and he runs out of normal things to say
I used to love this dish when I was growing up in England, one of my favorites. It's been forever, I am going to have to make it myself and relive the memories.
I've made this per his recipe. Everyone loved it. It's quite good however ....... I didn't grow up with it and have no references. Let me know what you think after you've made it. Thanks ...
I cooked this last night and served it with new potatoes and peas, absolutely delicious and a world away from 1970's boil in the bag (or sous vide as they say now). Thank you Marco for your great videos, clear unfussy cooking lessons for the home cook.
That looks absolutely delicious. The creamy sauce on top of the fish garnished with that green stuff looks absolutely mouth-watering. I'd love to have a bite of that.
You beaut Mr Marco, no lumps and the family said best fish ever cooked. For me it is about the techniques you pass on that make it more interesting in the kitchen. Beef Stroganoff tonight. Thanks so much.
Marco is one Chef I would be honoured to cook for, Were life ever so kind, because he cooks like my mother and grandmother do. They taught me everything I know, so I think I could make food he would enjoy.
I use stock pots in heavy sauces if I don't have herbs available. You need to make sure you dissolve it well or else those eating might be in for a surprise.
i love these videos, these recipes are things people can actually make at home after being at work all day. if it takes more than 45 minutes and/or require overly specific ingredients for seasoning then chances are people wont bother except maybe that one time.
I know he's a legend, but if he's gonna whisk a butter using a steel egg beater on a non-stick pan in our kitchen. Shyyeeeeetttt... My Asian mom is going to have a field day shoving her slippers right through his throat.
Just completed this recipe and it turned out perfectly though I did use the full pint of milk. I like Marco's calm tone is explaining the cooking process.
@@sebastianomessina9314 you do realise all fish are different, take in mind the size & also some people like their fish rare. Jackass. That's marco. A world fantastic chef. You a chef?
@@sebastianomessina9314 - It was 3 1/2 to 4 minutes when he added the parsley. It continued cooking after that. He said to feel the cod for doneness because it depends on the thickness. The rule of thumb is ten minutes per inch, according to Beard, but this might be ok with a little less time. It’s your choice.
Hold the 'prime-quality cod' and those 'natural flavours and juices' just give me a handful of Knorr fish-stock pots to suck on....They're tastier and saltier than real food! That's my choice.
@@QQ-yi6yg They absolutely did ! I made a cauliflower soup with chorizo, Cod in parsley with mash potato and peas, and a lemon cheesecake 😎 My grandmother is 95 so she can't eat allot. Except for desserts, she can always eat lots of desserts somehow... (¬‿¬) but i could tell she enjoyed every dish. My uncle however had 2 plates of everything ^^
Hey man! MPW is a very high end chef…. I don’t appreciate the snide remarks. I tried the stockpot and it really is good. I worked in a pub in San Francisco back in the seventies along with a SF culinary Academy graduate. Albert…. His knowledge was incredible, his food was incredible and MPW is leaps and bounds above that. Have some respect.
Came here for the comments, stayed because, again, it’s my choice
I rate this comment approx 10/10.
Bitofoliveoil
Legitimately was up until 5am last night watching his recipes but I stayed for the comments, and of course, the secret ingredient - "your choice"
@@SamPendleton u can rate this comment whatever u like, again, it's your choice
@@taylorpiercey3190 omg that is one word to him no lie lmfao
Legend has it if you arrange 20 stock pots in a circle it summons Marco into your kitchen
Yahaha! You found me!
You could use 20 or 21. Maybe even 22. Again, it's your choice.
to judge me while i cook? no thank you.
@@harrisluo5818 I can confirm it has to be 20. Tried 21 yesterday and Ainsley Harriot came out
Greatest comment on the internet
Marco subtly crying to be saved: "You can never buy a good fish stock."
Knorr rep behind camera with gun: "Careful, now."
underrated comment 😂
Ahhh fish stock..couldnt understand what the hell he was saying. He just dropped a lump of crap in the sauce..and called it sauce
knorr representative holding Marco captive
😂😂😂😂
Fish fumet: one of the easiest quick stocks to make.
Marco's wife hearing weird noises from the kitchen late at night. ''Marco what are you doing?'' ''i am poaching my fish very gently''
Wife: *yawns* are you using a stockpot?
Marco: Again it’s your choice
My preeesshhhiousss
Wife: How thick is your cod?
@@ob7514 Oh but she knows, she knows!
Having said that, my mother was Italian so I add a bitofoliveol.
*"As a young child, my dear sweet Italian mother used to bathe me in a liddlebitofolive and some stockpot"*
I think you meant aliddlebiduvoluvoul
Me:so are we gonna do this or not
Pretty girl:
0:15
Are you Serious LMFAO
Llolll
Are you saying Marco is a pretty girl?
@@SummeRain783 yes uwu
😂😂
a great british classic - stock pot
knorrs cube..SAVING BRITISH CUISINE SINCE 1000A.D
they made stock pot equivalent stuff from broth for like 500 years. things like portable soup and stuff
@le Hoarderz Al-Shekelsteins get away from my credit score ibrahim
I was watching the video for about a minute and a half and he hadn't said stock pot, i was like what the hell
@John Smith Facts.
"Use a whisk, not a wooden spoon. You want some Teflon in your diet. Metallic. Delicious."
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
You must have sore fingers typing the same comment on all MPW videos
@@theophrastusbombastus1359 got sore fingers from sticking them in and out of your mums arse hole
Lmfao
I no longer use a pre-workout before hitting the gym. I just slam a stock pod, and I’m good to go. It’s my choice.
@Nathaniel Luis Reyhan Soesilo There's no real recipe.
with all the salt in them, it probably would actually give you a really good pump
The community that comments on these are my favorite on TH-cam lol. The comments never disappoint.
Comment or don't comment. Remember, It's your choice.
Just like Knorr Stock pots
It always depends on the thickness of your cod.
There are a few goodies. ImNotNorm is another great channel with community commentary that will leave you crying with laughter
They are always the same and most of them are made by losers mocking a person bigger than they will ever be. They sound a bit pathetic to me.
Now this is a recipe I can’t igknorr.
Good one
Not bad.
Tried this for dinner the other night, best white sauce I've made , no pressure. Perfect meal with peas and new potatoes. Thank you Marco.
Gary Daniels hey how much cream did you use and how long do you leave the fish in for ?
Again its your choice
Do you work for Knorr too?
white sauce lol
Josue Solis lmao
When I get home from work after a busy day, I always have a nice hot bath. Some people add bath salts - I add a Knorr Stock Pot. Again, it's your choice.
I like 4 stock pots in my coffee in the morning! But it’s your choice
I know this is a joke but coffee on a bone broth sounds actually not that terrible
As in, using the coffee as a spice
@@cahallo5964 there is no real recipe
lol 😂
This guy’s videos are therapeutic. I couldn’t care less what he is cooking, for as long as he is describing his work with that tone and those gestures.
like the guy too.
Yah
That is exactly what I was thinking. Guess what I am cooking tonight !!😂
The whisk against the nonstick skillet isn’t therapeutic to me lol.
@@TheGodYouWishYouKnew You should probably watch Jamie Olliver.
You can actually swap fish, butter, milk for stock pots if you are out of those.
R StandsforRated made this just the other night! It was delicious! I even substituted one of the fish stock pots for a veggie stock pot. So I had lots of variety with none of the fat!
I just eat nothing but Knorr® stock pots.
You can replace the whisk with a knorr® stock pot, it's your choice.
LOL
Again, it's your choice.
Marco: "Use a Knorr stockpot, or don'...."
Knorr man: Waves loaded gun
Marco has me questioning how often I’m really being honest.
One of the best comments and in a place where the bar is set pretty high!
well played
Anyone else think that when he says "aprox" hes leaves a long enough pause after to actually say the full word?
Joseph Watson Yes. YES!
He seems to be thinking after he says it though
Omg yes!
Less effort tho
i was just about to fucking type this. it annoys me so much, just say the damn word.
Marco's voice in waze
In 300 meters, turn right. Again it's your choice
Miko Catan LMAO
"Marco, navigate me home.''
''OK, navigating to nearest Stock Pot retailer.''
Knorr stockpot is perfect as is.
No need to add all of the other ingredients.
Your choice.
2:35 My answer when my parents came into my room while I'm cooking on a camp cooker and really ask "Son, what are you doing?"
Jacob Dunning AHAHAHA
Yeah I like it. If you get caught in the act of self pleasure?....”I’m poaching my fish, very gently”. You could even add “...think of Britain”.
Nihar Bendre, or the queen. No need for nudey mags, a £10 note will do.
Why do I find this funny LOL
3:03 is the same for me.
He's so busy being a complete badass that he doesn't have time to say the full word "approximately". APPROX Genius level achieved.
It’s his choice
Marco to his wife during sex: “ we can do missionary, doggie or you can ride me. It’s your choice.”
But it will ALWAYS include a stock pot ... no nee to season, the stock pot does that for you
I like how it's half memes and half enjoyment of the cooking and everyone's getting something out of this
“Just keep it about 90 degrees”
Guys my fish just fell out of my pan what am i doing wrong i held it at 90 degrees.
facepalm
Brandon Lee it’s of a poor quality and you’re dead.
“Just keep it about 90 degrees”
Americans: this fish is RAAAAAAAAAAAW
Lol
Screw the stock pots. I can't get over him using a stainless steel whisk on a nonstick Le Creuset pan.
The pan belongs to Knorr. He knows what he is doing.
I thought that
That pan is safe for metal utensils, according to the manufacturer. www.lecreuset.com/toughened-nonstick-pro-deep-fry-pan-11-inch/TNSP2400-28.html
@@JohnVC just relax.
@@dylanfrazier6957 haha, I can't when people don't know what they're talking about
Imagine operating a camera that Marco looks at but they never use your shot in the edit
"Put the stock pot in the sauce, on your head, or rub it gently under your armpit. It's your choice."
LOL, had me laughing like crazy.
Or use it for shaving or waxing. Again it's your choice
Now that you’ve whisked the surface off your nonstick pan you can either wash it or throw it straight in the bin... it’s your choice
*Cries in Uncle Roger*
I was cringing at the way he was scraping the pan with that wire whisk. He needs to throw that whisk away and buy a plastic coated one, which is much kinder to your pots and pans.
It's a cast-iron skillet, not a nonstick pan.
Can I grow my stock pots in my own garden, or do they have to come from a factory ?
It's your choice really
"Shall we use lube?"
Girl: 2:24
Remember, It's your choice 😉
depends on the size of your cod
"so all that natural flavor from the fish..."
Use a stock pot
kuhalko «fish» as in the vag
"You can never buy a fish stock. So go out and buy this fish stock"
I know a lot of people slag on MPW for his Knorr adverts, but he is the consummate professional: his endorsements aren't phoned in or given with boredom. He seems to be genuinely giving a cooking lesson that happens to (always) include Knorr products. If I were a Knorr executive, I'd think my money was well spent.
That was their choice
"easy, done in 12,13 minutes"
few seconds later "it's one of them sauces you never rush"
few seconds later "we don't bother making our own fish stock"
@@Yermawsrat Chicken nuggets? Are they done in 13 minutes?
This dude is a master. Anyone taking the piss because he's demonstrated simple recipes for simple cooks has missed the point. Gordon Ramsay learnt under this guy.
I will piss on you
You can either love him or hate him but at the end of the day, it’s your choice.
Did Knor pay you as well?
@@MrMakingwavesmedia Knorr?
They're taking the piss because of the constant stock pot plugs - I think most people know how great a chef he is/was.
I watch these for the comedy stock pot comments but I thought I would give this a go just for a laugh. So, out I went and bought my very own knorr fish stock pot. I always make my own stock and NEVER thought I would ever use a stock pot but I have to say, this came out really very good. I was impressed.
I just made this tonight. Very good and very easy. I used “Better than Bouillon” stock base because we don’t have Knorr Stock Pots in the USA. The US version is called “Homestyle Stock.” It only comes in chicken and beef and nobody carries it.
Better than bouillon is good with this!!
Thanks! I’ll give it a try with Better than Bullion since I have it. I did have a jar of Knorr Chicken Bullion (available at Aldi and Costco) but started buying low sodium better than bullion instead.
"I tell you things with my voice, but that's my choice."
Great Dish! You’ll need to heat your stove on medium high for a few minutes. One quart of milk and cream will take a while to reduce.
Put cod in when the sauce is about done add parsley! The cream is essential. It does go well with fresh peas. Don’t put the fish in to early - it will get small. Really tasty dish.
Thanks Marco!
Came here for the comments, stayed because it’s my choice.
I love the little filler comments like "think of Britain." it's like they always hold the camera on him for just a little bit too long and he runs out of normal things to say
Its like im in class and the kid to my left is getting a harsh lecture from the teacher
I know Knorr and all that But, you must admit this a great and simple recepie and looks great
00:52 And again, the secret ingredient, freshly scraped teflon
That's not a Teflon pan.
It’s a cast iron pan
John McLachlan it’s for sure a Teflon pan
@@jackhorvat7979 how can you not see that its cast iron
Agree. Never scrape metal on a Teflon pan . Couldn’t believe what he was doing. Cancer !
Forget the stockpot... those metal shavings look absolutely 😍
That low, menacing tone as he scrapes away at a Teflon pan with a metal whisk; just daring the terrified camera crew to bring it up.
set my teeth on edge but then i thought nah he's Marco, its his choice.
Looks like hard anodized aluminum.
I used to love this dish when I was growing up in England, one of my favorites. It's been forever, I am going to have to make it myself and relive the memories.
I've made this per his recipe. Everyone loved it. It's quite good however ....... I didn't grow up with it and have no references. Let me know what you think after you've made it. Thanks ...
Just commenting so that I get alerted upon your reply.
So what was the result ?
This man remains one of the finest chefs in the world. Top drawer presentation. An expert; truly a privilege.
And this was filmed very crudely. Imagine if they had a network budget.
That stockpot remains one of the finest stocks of pot in the world. Truly an honour and a privilege
IgKnorr them, Alexander. Or don't, it's your choice
Did Knor pay you as well?
@@MrMakingwavesmedia You're an idiot. Go get stuffed.
I cooked this last night and served it with new potatoes and peas, absolutely delicious and a world away from 1970's boil in the bag (or sous vide as they say now). Thank you Marco for your great videos, clear unfussy cooking lessons for the home cook.
HE'S SCRAPING A METAL WHISK ON A NON-STICK PAN AHHHHH
I was waiting for this comment... it was really upsetting me 🤣
You can use a metal whisk or a plastic whisk,it's your choice.
Right. You can use wooden sticks, fingers, tongue or scrotum. Again, it's your choice.
You should only use metal whisks with wooden pans!
Its his choice!
That looks absolutely delicious. The creamy sauce on top of the fish garnished with that green stuff looks absolutely mouth-watering. I'd love to have a bite of that.
Ahh, the sound of metal scrapping on nonstick. Music to my ears!
don't worry, those are ceramic nonsticks harder than steel, worth a fortune
thats a la crueset ceramic
1:39 is the secret to life in the kitchen. Everytime you drop a stock pot, an angel gets back into heaven.
approx 1 stockpot
You beaut Mr Marco, no lumps and the family said best fish ever cooked. For me it is about the techniques you pass on that make it more interesting in the kitchen. Beef Stroganoff tonight. Thanks so much.
Me : marco can i use any other stocks for this recipe?
Marco : depends how much they payi....
i mean its your choice .
Imagine the beratement one will endure if they use a stock-pod in a masterchef kitchen with Marco as a judge.
Commercial kitchens have pots of stock at hand. Those things would be too expensive to use commercially, I expect.
I used chicken stock because I didn't have any fish stock and still came out great!
@Apfelsaft lol
It's your choice!
Uncultured swine
Who's he talking to? Why isn't he looking at the camera? 😅
A P Kalsi 2:44 the camera guy is walking right in front of him and he still looks the other way...😂
IT'S YOUR CHOICE!
"Some people ask why I don't look at the camera. Never let the camera dictate where you should look..."
Marco is one Chef I would be honoured to cook for, Were life ever so kind, because he cooks like my mother and grandmother do. They taught me everything I know, so I think I could make food he would enjoy.
Everybody (especially Marco Pierre White ) knows that some anchovies is better then the Knorr stock, and cheaper.
Depending on the size of my cod eyy well Marco aren't you about to be disappointed.
3:50 "If we're really gonna be honest..."
Um.....who's *"WE"* Marco? Hhhmmm?
This guy has alot of potential.
Pre-stock pot Marco was garbage.
pod
Marco always slips them in. "Depending, on the size of your cod!" 🤣 "Cod" is a good old Shakesperian word, for ... well, I think you know!
Big cod piece, pls
It was optional and it was my choice...my cod in parsley sauce became lamb ragout... tasted great. Thanks Marco
I made this and it was delicious!
Surprised considering how easy it was.
That was your choice
I placed a plate on top of a Marco stock pot and the fish became a zombie.
Still tasted great with brussel sprouts and black olives.
How ever Marco makes his food , it always comes out looking amazing 😉
That is because of Knorr stock pots 😂
Think of Britain.
Turn the lights off and think of Britain
Stock pots aside, Marco is a real balm listening to.
I love listening to Marco talk while he cooks. Very well spoken.
I use stock pots in heavy sauces if I don't have herbs available. You need to make sure you dissolve it well or else those eating might be in for a surprise.
I agree too many left wing snobs out there who cannot cook at all.
@@Forevertrue i cant tell if youre trolling... what have political affiliations got to do with cooking lol
He used the jelly kind
@@Forevertrue I never knew your politics affected your ability to cook. Who knew!
Makes things look so easy....a master
The Secret ingredient, "Knorr Stock Pot"
Why he does not say "again, it's your choice" for that
Fu** me already.
Because he'd be instantly shot to death by Knorr producers.
@@urosmarjanovic663 LOL
This dude could talk me into marrying a goat. Simple as that.
You could marry a chicken though... again, it’s your choice.
@@crunkky8736 Nah, it would be too freudian. My dear mother was a chicken stock pot
Shame, you settled for a pig.
The sound of that metal whisk on the pan is painful...
i love these videos, these recipes are things people can actually make at home after being at work all day. if it takes more than 45 minutes and/or require overly specific ingredients for seasoning then chances are people wont bother except maybe that one time.
I know he's a legend, but if he's gonna whisk a butter using a steel egg beater on a non-stick pan in our kitchen. Shyyeeeeetttt... My Asian mom is going to have a field day shoving her slippers right through his throat.
🤣🤣🤣🤣🤣🤣👌🏼👌🏼👌🏼
Now I’m talking to myself like he do when I’m cooking. Wife especially loves that
Maybe she just likes the fact that you're cooking and she's not. 🤣
@0:11 "start to finish...10-15 minutes, depending on the size of your cod" had to do a doubt take here as I thought I heard something else o_O
I thought the same and KNEW someone else must be thinking it too!
That metal whisk scratching a non-stick pan is distressingly bad
I absolutely love these videos. They really help me and the comments are hilarious too.
Delicious, I used to eat the boil in bag kind. Long time ago folks.
A legendary chef using store bought stock cubes instead of telling me to watch the video where they spent 8 days and $800 making their own stock?!
Just completed this recipe and it turned out perfectly though I did use the full pint of milk. I like Marco's calm tone is explaining the cooking process.
he sold his heart by using that knorr stock pot
Just outstanding. Easily one of the finest chefs in the world.
fish takes longer than 3mins to cook he talking bollocks .He also advertise his own stock cube
@@sebastianomessina9314 you do realise all fish are different, take in mind the size & also some people like their fish rare. Jackass. That's marco. A world fantastic chef. You a chef?
@@sebastianomessina9314 - It was 3 1/2 to 4 minutes when he added the parsley. It continued cooking after that. He said to feel the cod for doneness because it depends on the thickness. The rule of thumb is ten minutes per inch, according to Beard, but this might be ok with a little less time. It’s your choice.
I love how he never looks at a single camera
My Mum used to make us smoked cod with parsley sauce when I was a kid. I'm so looking forward to having it again!
Hold the 'prime-quality cod' and those 'natural flavours and juices' just give me a handful of Knorr fish-stock pots to suck on....They're tastier and saltier than real food! That's my choice.
Made this a couple times and it's so good ! Very simple, quick and delicious. Making it again tomorrow for my grandmother and uncle.
Well, did they enjoy it?!
@@QQ-yi6yg They absolutely did ! I made a cauliflower soup with chorizo, Cod in parsley with mash potato and peas, and a lemon cheesecake 😎 My grandmother is 95 so she can't eat allot. Except for desserts, she can always eat lots of desserts somehow... (¬‿¬) but i could tell she enjoyed every dish. My uncle however had 2 plates of everything ^^
I imagine it gave that sense of occasion
Hey man! MPW is a very high end chef…. I don’t appreciate the snide remarks.
I tried the stockpot and it really is good.
I worked in a pub in San Francisco back in the seventies along with a SF culinary Academy graduate. Albert…. His knowledge was incredible, his food was incredible and MPW is leaps and bounds above that. Have some respect.
It’s like he’s throwing tiny invisible darts hahaha 0:18 - 0:25
10-15 minutes depending on the size of your what?!
Mr. Marco Knorr-Stockpot Pierre
tried it just like that, loved it, awesome, greetings from germny and thank you MARCO!