I've learnt so much on how to prepare all kinds of seafood and I enjoy the quickness in all your recipes. That fish stock would make a smashing sauce or a seafood soup. See you next Fishy Friday
This looks awesome. Can't wait to give this a shot with some crusty bread soon. Usually make this on the stove top but this seems like a fun way of doing it. Thanks Bart. :)
I'll be glad when your book is available, having to write these recipes down in my own book to so i don't have to keep rewinding the video, although this is an easy one to follow. Looks so good though. Think i might have to double up the portion, starter portions aren't really my thing. Thank You Bart.
Hi Gary! Most of my recipes are written out on my site. If you click in the description box, you will find a recipe link. We're launching a new site with even more recipes this Friday, so stay tuned!
Can't believe I've not come across your website before, probably because you explain things so well in your videos. Will certainly be making more use of the site in future. You really have thought of everything, including a printable grocery list. Nice to know a bit more about Fish Tales.
Looks delicious! I love clams and have done salmon en papillote before but never thought clams could be cooked the same way. What is your suggestion for increasing the portion size of this dish? Could it be done in a covered baking dish for instance? Also, I can’t have chilli or tomatoes so would it be ok to leave those out? Thanks so much Bart!
Bart, do you have any advice about cooking frozen fish? I know it's not easy but what are the methods to make it more palatable when you cook, for example, frozen salmon? Of course fresh is better but i cant get wild caught salmon in Italy and the farmed one doesnt appeal me that much. Last question: are you sure you arent part Italian? You make a lot of hand gestures, lol, and the ingredients you use are 90% from Italian traditional cooking.
Good question. A few elements are important when cooking frozen fish. (1) choose for single frozen products (not double frozen / a lot done for cheap production in China) / (2) defrost your fish properly in the fridge and dry your piece of seafood with some kitchen paper. Personally I don't see frozen fish as secondary. The freezing techniques have lot's improved the last years so enjoy! I would love to be part Italian:) Need to find out but it sounds brilliant haha! Cheers Buddy!
It's not junk food if done right, some horrible pizzas are greasy, while some freshly homemades one are delicious. And awesomely healthy compared to some popular restaurant ones.
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my goodness I want to dunk some bread on that clam stock!!!! wow...:-) Bart how about making a seafood pizza? :-)
pypy mascardo yeah! a seafood pizza would b cool!
pypy mascardo A seafood pizza would be amazing!
Good idea..
tnx Bart :-)
Nice simple preparation to let the ingredients show off their taste.
Looks awesome. And easy cleanup too.
I love the simplicity of this dish. Great job Bart!
Thanks Jeff!
I've learnt so much on how to prepare all kinds of seafood and I enjoy the quickness in all your recipes. That fish stock would make a smashing sauce or a seafood soup. See you next Fishy Friday
lovely!
Looks yummy
Wow, this is a really brilliant one Bart! Thanks alot.
MMM im salivating. looks to die for. thanks Bart. keep up the great delicious work. Cheers from Beirut, Lebanon.
I love seafood! And I love tuning in to watch your cooking show. Keep up the good work!
Thanks for the compliment :-) and thank you for watching
simply delicious!
Nice! Reminds me of Cataplana cooking in Portugal. I wonder if you have a video on that...
Not yet!
This looks awesome. Can't wait to give this a shot with some crusty bread soon. Usually make this on the stove top but this seems like a fun way of doing it. Thanks Bart. :)
wow
Good eats!
😄 I just made steamed clams tonight for my son.
I'll be glad when your book is available, having to write these recipes down in my own book to so i don't have to keep rewinding the video, although this is an easy one to follow. Looks so good though. Think i might have to double up the portion, starter portions aren't really my thing. Thank You Bart.
Hi Gary! Most of my recipes are written out on my site. If you click in the description box, you will find a recipe link. We're launching a new site with even more recipes this Friday, so stay tuned!
Can't believe I've not come across your website before, probably because you explain things so well in your videos. Will certainly be making more use of the site in future. You really have thought of everything, including a printable grocery list. Nice to know a bit more about Fish Tales.
Some garlic bread with that and mmmhmmm!!
that looks really good bart :)
Thanks Josh
Looks delicious! I love clams and have done salmon en papillote before but never thought clams could be cooked the same way. What is your suggestion for increasing the portion size of this dish? Could it be done in a covered baking dish for instance?
Also, I can’t have chilli or tomatoes so would it be ok to leave those out? Thanks so much Bart!
Damnation! You make me want vongole this late!
So I'm eating mussels for tea tonight :-) I love your cooking!
Delicious.. Thanks Martin
Hi Bart, would you please make a video on how to properly clean clams, so that there is no grit inside them?
Nice, also quickly done in a dutch oven with 1 cm of boiling water. 8 -10 minutes. :)
amazing!!!!!!!!!!!!!!
Hi Bart, if you don't have the fish stock what else could you use?
Another kind of stock or broth - or just leave it out!
Bart, do you have any advice about cooking frozen fish? I know it's not easy but what are the methods to make it more palatable when you cook, for example, frozen salmon? Of course fresh is better but i cant get wild caught salmon in Italy and the farmed one doesnt appeal me that much. Last question: are you sure you arent part Italian? You make a lot of hand gestures, lol, and the ingredients you use are 90% from Italian traditional cooking.
Good question. A few elements are important when cooking frozen fish. (1) choose for single frozen products (not double frozen / a lot done for cheap production in China) / (2) defrost your fish properly in the fridge and dry your piece of seafood with some kitchen paper. Personally I don't see frozen fish as secondary. The freezing techniques have lot's improved the last years so enjoy! I would love to be part Italian:) Need to find out but it sounds brilliant haha! Cheers Buddy!
Sorry Chef but I’m a little confused, is vongole the shellfish, or the dish? I’ve never heard of this.
What temperature was your oven on?
180C (it said at the beginning)
180c!
Thanks Bart
Don't listen to him, Bart, Pizza is junk food.
It's not junk food if done right, some horrible pizzas are greasy, while some freshly homemades one are delicious. And awesomely healthy compared to some popular restaurant ones.