I discovered your channel just a few months ago… it’s one of the few places I can visit an unknown spot of Europe, learn some history & discover something, delicious.
Pete - send this vid to the BBC. Offer them a short cooking show called - Lockdowned with Pete. Really one of the best on TH-cam..... & I've watched plenty of cooking shows.
I'll be making this tomorrow. I'll add a couple of strips of orange peel. And as we're having friends over I'll poach some cod, monkish and mussels-- more of a bouillabaise I suppose... but the rouille will be all yours.
This is the food of gods and dreams. Thank you Pete for this perfect execution. I need to find out replacement fish in my part of Europe, but pretty sure we can manage (although not the same as you on the true location...)
Wow learned a new fish soup method. Cook the whole fish and all, blend and strain. Was wondering at first what you would do with the bones. Made many a Catalan stew but with fillets. Thanks. Heading to Montpellier next spring and will look for it! Or cook it there.
As Jim Ringo said, I use whole fish fillets, clams, squid and prawns to make "Suquet de peix' the Catalan fisherman's stew. I use the bones and heads of the fish to make a fumet with most of the same ingredient as Soupe de Poisson .I cook the seafood and potatoes in the Fumet and add Picada (Bread toasted in olive oil, Garlic, Almonds or hazelnuts, parsley and good olive oil ground to a paste with a pestle and mortar or a food processor) to thicken the stew. toasted bread and Rouille for serving. same flavor profile as Soupe de Poisson with a different technique
Best cooking presenter on TH-cam- you need your own tv show!
I discovered your channel just a few months ago… it’s one of the few places I can visit an unknown spot of Europe, learn some history & discover something, delicious.
"In a good puddle of olive oil." I love this style of cooking and his lifestyle.
Pete - send this vid to the BBC.
Offer them a short cooking show called - Lockdowned with Pete.
Really one of the best on TH-cam..... & I've watched plenty of cooking shows.
I really like your videos.
Agree with John. You need your own tv show! Love what you do
I'll be making this tomorrow. I'll add a couple of strips of orange peel. And as we're having friends over I'll poach some cod, monkish and mussels-- more of a bouillabaise I suppose... but the rouille will be all yours.
splendid! haha, mine all mine!
Enjoy and thanks for commenting :)
Really nice shows, great knowledge and nice recipes. It’s like going on a little holiday :-)
Alors!!! Comme c’est bon tous ça!!! Well done Pete. The region I grew up in, bought to life through it’s great food.
So happy to see another one of your videos posted!! My favorite!!
This is the food of gods and dreams. Thank you Pete for this perfect execution. I need to find out replacement fish in my part of Europe, but pretty sure we can manage (although not the same as you on the true location...)
Good lord this is amazing!
Same recipe you had live today. Sounds delicious.
My favourite ever dish from the Mediterranean. Thanks!
Absolutely fantastic 👌
Cracking recipe 👍
Fantstique. Love this, mainly because I live in Vivès, a small village very close to Collioure. Bon ape as I say.
Oh, that one takes me back a bit. Glad you approve :) Thanks for tuning in! Gonna look up Vivès ...
Love the show, thank you!
Love your videos! Making this this Sunday for my family in Japan
Fantastical you
Wow learned a new fish soup method. Cook the whole fish and all, blend and strain. Was wondering at first what you would do with the bones. Made many a Catalan stew but with fillets. Thanks.
Heading to Montpellier next spring and will look for it! Or cook it there.
As Jim Ringo said, I use whole fish fillets, clams, squid and prawns to make "Suquet de peix' the Catalan fisherman's stew. I use the bones and heads of the fish to make a fumet with most of the same ingredient as Soupe de Poisson .I cook the seafood and potatoes in the Fumet and add Picada (Bread toasted in olive oil, Garlic, Almonds or hazelnuts, parsley and good olive oil ground to a paste with a pestle and mortar or a food processor) to thicken the stew. toasted bread and Rouille for serving. same flavor profile as Soupe de Poisson with a different technique
I do not understand this recipe. You blend the whole fish. Including bones, head, eyes and everything?