Jamie Oliver live - fish stew

I'm going to do a fish Jew uh fish Jew do you like a fish Jew I love a fish Jew um if you're into sort of booy bays and stuff like that beautiful flakes of fish tomato sort of like for me well what I love about this dish is the fish Monga does all the work so over here I've got some prawns I've got some muscles I'm going to tap a prawn get in there big boy let have a little tap and they all close up uh we have some red mullet here you might call it Snapper or something uh and is this poock over here Coy we got some Coy here so it's kind of like a white flaky fish uh what I want to do is a couple of things uh first and foremost let me tell what will wipe down if you can come in as well um just pinch your fillet here um obviously all the bones and the fish mongers removed the bones I pinch it and I'm just going to score it it makes it look pretty but also it lets flavor go in that's a nice closeup for a Dodge camera is that your camera m is it nice then we got the COI here uh this is like a basically a white fish but you know every every country seems to have a different version of a flaky white fish again we're trying to get fish that aren't being overfished guys um so make sure you're buying the right ones uh also here I've got some muscles the most ethical sustainable fish in the world you know wherever you put these they clean the water they're nutritious they're cheap even students can afford them we got some clams here which are real good and we got some prawns so what am I going to do the story with this stew starts with our good old friends some garlic Matt come forth we have a pan can you see in that pan prove to me that you can see in that pan cuz if I if you can't see in the pan then the rest of the world can't see in the pan okay come over here we got toast we got toast again griddle toast nice okay so this is a hot pad it's on a full whack see you see that here we go we're going to go in with some of our oil okay we're then going to go in uh with some chili and garlic now you remember that aboya bay our French brothers and sisters that are amazing Cooks a boo Bas can take up to 2 days to prepare we're going to do this in about 3 and 1 half 4 minutes so we start off with the beautiful uh uh um chili and garlic I got some fennel tops here my little gangly friend okay we're going to rip this up and get that in fenel is like anosy it's delicious you could use parsley or Basel instead we're going to go straight in with some muscles going to go in with some muscles we're going to put the um we're going to get this uh fish on top of the muscles we're going to put in some clowns we'll throw in some prawns this is a wonderful Sher dish so we're just going to put this in and around like that we got our little white fish there I'm even going to put some squid in bear with me lovely people sh this up that's been going for about 1 minute the thing I love about this dish all my friends is um oh let me show you another way come over here just very quickly if you want another way of preparing squid once you cleaned it open it up like a book here open it up so the internal is facing out right and then lightly don't even press down score the fish right in a crisscross and then when that bad boy Cooks right it will roll up and look like some kind of funny loofer from planet loofer right and then what is nice as it looks good but also these little Criss cosses sort of grab onto flavor and flavoring so zip it in half we're going to go in like this we've got it all in there I'm going to put some broad beans in guys because it's that time of year in England you could go peas you could go calini beans fa beans whatever you want to call it beans then I'm going to go in with a swig of white wine you don't have to use wine it could just be lemon juice just a quarter of a glass okay goes in this is a beautiful romantic dish it's exciting it's fun I'm going to scrunch up some tin tomatoes in my hand tin tomatoes are great they're always picked when they're at their best just scrunch them up like that and then I'm going to season it look at that it's beautiful season it with salt and pepper and we're going to put the lid on and pray to the big man upstairs okay we've got toast here which is good toast going over here let's have a little clean up I made a mess any other questions lovely Liz yeah we've got lots coming in Miss H Dolan how can we start a food revolution of our own good question how can you start a food revolution of your own look listen the whole point of the show food Revolution whatever country you're in is about trying to empower friends family Foodies parents around the world to not put up with feeding their kids rubbish at school but also you know just trying to you know what I've done in England and and I've got a couple of dudes that I do it with Hugh Fernley Whit store is one of them in England you know um you kind of you tell stories about food production and where food comes from you know the ethics of fish and meat and eggs and you know the damage that we can do to the world we're not trying to bore anyone we're not trying to lecture anyone but what we are trying to do is make the public aware and the one thing that I've learned is if you give the public great information they make great choices and I think the proof is that we can make a difference so if you want start your own food Revolution get on Facebook start one of your own food Revolution Facebook groups then my team will see you we'll find you uh and we've got a whole team big boy if you just scowl around the room look at all these lovely happy people look the happiness that comes from them a look the smile then there's Rich a chase me um and then we've got the lovely girls in the background behind the tripod see the girls there they've almost camouflaged into books they're the real brains and then there's Paul at the End security and Christina but we do have we have a food Revolution team and and and one of our jobs when when I got the Ted Prize last year and and we got some money from them uh we put it into part of where we put it into apart from Huntington uh which is where food Revolution season one was was um into building a website that could facilitate activism around America so guys am I what do I need to tell these guys that I haven't said already um go to jam.com um sorry sign the petition sign the petition go food revolution.com sign the petition if you haven't already please do it and get all your groups it's up there on the screen right now thanks to Mas this week thank you to Mashable Liz tell everyone about Mashable if they don't know anything about it already so Mashable um have been supporting us for quite a while since the first series and they are going to be featuring the food Revolution within the next week or so but they've been tweeting along in their HQ and um um we just want to say thank you and they're big aren't they and they're a big deal they got loads of followers it's an amazing Community yeah it's a huge uh online media uh Hub that actually deals in social media and is groundbreaking and deals with the new stuff that's out there and happening and it's really up to the moment so bless you well there you go uh big big big love to Mashable thank you for your support we really need it and we really appreciate it we take nothing for granted uh and I think yesterday with the La USD ban in the flavor milk was just just the beginning um so back to the fish St from Mashable to fist du uh we're going to go into this bow please come forth drum roll please Rich Liz drum roll you got the red stuff that was back street boys if you didn't know bringing back the past that's New Kids on the Block oh yes it was New Kids on the Block but I'm not sure sure if that's better of me being right or you being wrong or vice versa okay big boy come come into my world come into my world okay um let's get a closeup get in there get the closest you can show the world they've only got little computers they're probably on computers from 80 years ago okay look you can see where the squid has curled up look at that bad boy it's just beautiful that's just going to curl it's very very nice that's ready to go now look the the um if you just look here you've got juice you can put new potatoes in there little I put FAA beans in cuz it's that time of year you can put pasta in there if it's a quick cooker so we're just going to I'm going to finish that now um what I'm going to do is turn off the heat um as per usual with um lemon I'm going to give it lemon a little roll um that's quite good it gets the fragrance of the skin going breaks up the little um the little uh a your father's what do you call them little capsules and you get more juice out of it that way um back let's let's bring this beautiful fish Jew anyway guys for all you guys that are watching live around the world hopefully I won't steam up my camera let's just go back to that little little camera Rich Little camera other camera please Rich there you go oh that's not such a good view is it let's see if we can improve that view a little bit oh not the best view in the world if we can Elevate that onto the oven technically we're we're achieving wonderful oh see I don't even need a camera man anymore now you switched bring me back to my camera okay fair enough it looks better um yeah look that is a slightly odd shot but that's quite a pretty shot no it's not there you go well there you go we tried and we failed um we could even shoot it through the prawn cocktail let's try that let's try and be creative people are watching around the world running what that is a really good shot of the fish Che okay let's get back to the real word stop being an idiot okay um once you can look at all this Seafood now it's all opened up and it's off the heat you can drizzle on some quality olive oil high in polyphenol is really good for you delicious then we go in with some Citrus that's going to spank it awake good flavors and now is the time to get a spoon and just angle this pan here and have a little slurp look at that I mean come on that's just a lot a little can you see the little globies of olive oil have a little slurp and a blow okay the genius of this dish the genius is that muscles half of muscles is not about the meat it's about their juice um the juice is cooked out of the fish and into the sauce and the sauce is cooked back up into the fish um the great thing is if you like mares you could put Hara through there if you love sort of Spain uh or you know you could put some saffron through there you know you could use any accent from any country that you love and adore and you could Spike this fish St and make it your very own most importantly you take it to a table like this right and let's just put some juice back over here look how gorgeous it looks right get yourself some mayonnaise and hit it with some garlic so I've got some mayonnaise somewhere near me um here I literally just pounded up some garlic real hot hot raw hot raw garlic pound it up put it in here um so it goes to the table you know you get some nice hot toasts around here like that right let's plate one up um I think that this bowl is probably big enough anything else you want me to say say to the guys girls have I forgotten anything silence in the room that's a good thing okay so let's get in here Matt for closeup you don't need to look at me right now we're going straight over to the Bowl we're going to put in those prns look at that absolutely beautiful I'm going to put a toast in at this point as well why do we put it in now because we're going to put in some more fish but it's the juice that then soaks into that toast that is Heavenly right we're going to put a little bit of the red mullet in there and that's just beautifully cooked and delicate look at that absolutely gorgeous and then with the squid you can see how good that is I'm going to go to the bottom and get some of that beautiful juice muscles make sure everyone gets a bit the thing I like about this dish is if you're like a student and you got no money if you go to the fishmonger or you're lucky enough to have one you just tell them you no money and he'll give you incredible fish that's cheap and he'll give you trimmings and bits and pieces and I promise promise promise you that you can make just as luxurious beautiful fish Che if you got loads of money and you don't care you can play with lobster or crab or scallops scallops or whatever you want to call them um so really the great thing or principle about this dish is you can make it your very own um and you know I think that's nice when you got dishes that are inclusive and I think the important thing to remember guys is no matter where you come from like the best food that I've ever seen in my life has always been from poor communities right and why is that do you think well well most importantly first and first and foremost it's poor communities that have the ability to cook so it don't matter if you're rich or poor if you can't cook you're a mug you can't look after yourself you can't be creative you can't cook great food with a rubbish budget um you know you can't nourish your kids or yourself properly if you're poor and you can cook you you can do loads if you go in you know I've been the parts of the world where they've really got nothing nothing and they are eating food like you just wouldn't believe so there you go guys um a beautiful little dish I'm just going to finish that off with a little bit of that garlic ioli that I'm going to dollop over the top when that raw garlic hits the uh hot broth um you know something very special happens I can't can't quite put my my head around it I'm just putting some fenon now there you go guys that is the end of our fish friendly Edition today free dishes the old school retro prone cocktail Shamone Shamone Shamone uh we've got the lovely uh squid Christini Mediterranean sty bit dry now but I'm sure it'll look all right on the computer and we have got the beautiful fish Jew you heard it right fish Jew uh nice one guys love you all thanks for all of your help on food Revolution I can't tell you how profound L USD band the flavored milk tomorrow yesterday was it will have ripples it will have an effect uh for all of the groups there's 500 groups around the whole of America doing their thing local activism keep talking to us keep doing your thing we love you we're proud of you and remember it's not my food Revolution it's yours so over and out from Mr Oliver you are the best

Channel: Jamie Oliver

Views: 382,875

Keywords: jamie, oliver, food, revolution, fish, stew, webcast, live, tube

Id: izFd68x14Fo

Length: 14min 50sec (890 seconds)

Published: Thu Jun 16 2011