I think Keith Floyd was a lot more chaotic and less prepared, but I do love Rick's relative calmness. Always seems relaxed. This is a nice, almost fast sous-vide, technique that because of the low water temp is very forgiving. Another keeper!👍
Don't know who's editing these videos, but you never want to end without showing the final product in detail, maybe with him showing plating. I love Rick's style on seafood, so he's always a winner, but come on guys - this is the basics of video content, and I'm just some random person on the internet.
Looking great ricky... love the sauce , simple pleasures full of v simple viscosity.. 20 yr fan from down under... thanks for the great effort over the years of unbasterdished food.. many thanks. Great to see you looking well.
The thing that is great about Rick is that he actually enjoys the spirit of food. The life in the moment, the setting in which we eat, the people we eat with, everything that went into the food and what it represents. Obv this comment is irrelevant to this video but based on his shows. This cod does look mighty tasty.
I've just discovered this channel. I love watching Rick cook, especially seafood. I remember Rick doing a great devilled mackerel recipe on, if I recall correctly, his Seafood Lovers Guide series. I'd love to see him do that again.
Hi Rick - have followed you for sometime - since the days you were in India and when you were a judge on the Roux Scholarship. Just saw your recent activity again and decided to make this recipe tonight for supper. Just a fantastic meal. The hack to poach fish was perfect (boil and turn off). My sauce turned out really good, but made way too much, so am going to use that for a pasta dish later in the week. Thanks again Rick. Perhaps you can show us your new kitchen when it is done.
Worked in a restaurant in the US (as a server) had to cook and filet table side, thankfully did not have to make the sauce. Your right nice fish, terribly overpriced, especially tableside. Nice show thanks.
In Norway you'd poach the fish adding lots of crown dill, white pepper corns, and a bay leaf as well.... 🤗 No parsley for the sauce though. Just dill weed, butter, cream and an egg yolk... 😋
One of my favourite Rick Stein series was on the barge in France, travelling down the river and stopping off at a few places to cook some dish or other with a local raconteur. The duck confit comes to mind. But every trip he's taken us on was very enjoyable. Nowadays I get so many cooking suggestions, recipes and methods from RUclips. There are a great number of amateur cooks out there willing to share their ideas.
@@SuperLittleTyke No it was due to cleanliness of the kitchen. The barge is a hire boat for other customers as well. Mr Stein is used to a load of domestics cleaning up after him and deep cleaners. The on-board chef was horrified at the condition of kitchen and banned them from cooking. A very very unhappy French chef, I sympathise with him. These tv chefs can be prema donnas.
Jesus...my amazing Mam was making véloute before I knew what it was and she probably never knew what it was! But she made the best food and I'd kill for her cooking now!
Good to see your RUclips channel Rick. I've grown up watching you, since your appearance on Floyd's program on the box tele to this content. I miss Chalky.
This recipe was dreadful at school gloopy sauce. But it goes to show a spankkng fresh piece of cod and fresh herbs bring it alive. Absolutely lovely 😊😊
great prof tip on leaving the fish in the 60 degree water , thanks, as a home cook Id normally take the fish out, then it would cool and reheating it in the sauce drying it out ... , Ive found over the years its many of these tips that the pro's know and we dont that make all the difference, thanks Rick !
Hi Rick, Crickey i'm watching your Spanish video on Dave Ja Vu live as i'm watching this video. Talk about obsession on great cooking programmes. Ha Ha. Keep em coming Rick. Steve in Fife.
One of my favourites from years ago but all these years later, with one eye on my cholesterol numbers, I substitute a cauliflower sauce made from the stock and a tiny bit of low fat cream
Perfect, thank you! But could you please add recipients just here. This would be great for everybody, who is less experienced than you;) With warm wishes, Yelena
It always amazes me when people feel it necessary to either tell the professionals how to cook by suggesting their versions of the recipe. If you want to showcase your culinary skills - why not apply for MasterChef? And as for these other jerks- quote "best thing you can do with cod is wrap it in cling film and throw it in the bin" best thing for you is to either not buy it or watch another cooking channel.
As a Canadian blessed by plenty of freshwater sources of fish, I must admit that I cringed at the British "poach all of the flavour out, replace some of it with lemon and then add a bit back into the sauce." That said, the end product looked magnificent and I'm sure was very tasty. I save the carcasses of my filleted fish (sans skin and guts) to make fish stock which I use to make soups and sauces to cover my more fishy tasting servings such as salmon and trout after they have been pan fried with a light coating of seasoned flour.
The parsley should really be the English curly type, not flat leaved. Curly parsley has a more distinct flavour and gives it that cod in parsley sauce flavour you remember , which it will lack made with flat-leaved. Try both and you will see.
I will go with you to a degree , but cod in parsley sauce is a typical and old English dish , made when flat leaves parsley was not available . The curly type gives it a distinct flavour and you can still enjoy the fish . I grow both now but made cod in parsley sauce once with flat leaf parsley when I had no curly , it was disappointing with little parsley taste that English people would remember ( ditto ham in parsley sauce). My original comment was to remind anyone thinking of trying the recipe that only curly parsley will give you the original cod in Parsley sauce taste.
This guy must be laughing all the way to the bank. He must be on telly on various channels at least 4 times a day, day after day. Repeat after repeat and the number of freebies he gets are countless. What a life. Good work if you can get it.
Massive fan of Rick and his dishes over the years. Great ingredients made simple. With the videos though, I'm not a fan of the background music. Not needed for Rick imo.
I wonder if british ancestor did any attempt to have more variety of food recipe. I mean their neighbors developed vast variety of food and now they are most famous for food tour. France and Spain. But british cook french/spanish/italian/other countries’ food. I have never heard of traditional british dish. Dont say fish and chips. It came from jewish. 😂
My favourite chef. Always looks slightly under prepared and ever so slightly chaotic but the food never ever disappoints. Keep it up Rick 👍
I think Keith Floyd was a lot more chaotic and less prepared, but I do love Rick's relative calmness. Always seems relaxed. This is a nice, almost fast sous-vide, technique that because of the low water temp is very forgiving. Another keeper!👍
Me too David ! Also he’s hopeless with mechanical gadgets and is clumsy. He even walks clumsily ! 🤣🤣
That’s because just like Keith Floyd he’s always pissed.
been let down twice when I ate in his restaurants. great TV chef tho.
Rick Stein is the man. I grew up watching his cooking shows like Rick Steins Seafood Odyssey. Always and still makes me hungry lol.
Don't know who's editing these videos, but you never want to end without showing the final product in detail, maybe with him showing plating. I love Rick's style on seafood, so he's always a winner, but come on guys - this is the basics of video content, and I'm just some random person on the internet.
The random zooming in and out on Rick was annoying too and quite pointless.
My favourite Chef too! Just so natural, no frills, good honest delicious food & great videos 🤗🤗🤗🤗🤗
Looking great ricky... love the sauce , simple pleasures full of v simple viscosity.. 20 yr fan from down under... thanks for the great effort over the years of unbasterdished food.. many thanks.
Great to see you looking well.
En joy watching your travels in Asia you get along well with the locals and your never smug.
The thing that is great about Rick is that he actually enjoys the spirit of food. The life in the moment, the setting in which we eat, the people we eat with, everything that went into the food and what it represents. Obv this comment is irrelevant to this video but based on his shows. This cod does look mighty tasty.
Ricky is on RUclips...how wonderful! Everything is right in the world. Subscribed...
Just proves that a simple dish prepared with love and great ingredients can be unbeatable. Thanks Mr Stein!!!
A very nice, simple, wholesome meal.
You just seem to manage to make cooking fish such a delight Rick.
And I just happened to have bought two lovely pieces of fresh cod from the market yesterday - Fish & Chips it is then!😉
I have watched rick for years absultley adore him legend
You always calm me, your work and your show is fabulous so are you, stay blessed
Why am I only seeing your channel now? Anyhow I'm going to watch & salivate & learn so much. Thank you so much.
Brilliant, what could be more simple. Lovely to see you Rick Stein. Cheers
Just a brilliant video. Classic dish. Always champagne television. Thank you Rick!
Simple classic dish. Thank you Rick.
Rick is a legend!
I've just discovered this channel. I love watching Rick cook, especially seafood.
I remember Rick doing a great devilled mackerel recipe on, if I recall correctly, his Seafood Lovers Guide series. I'd love to see him do that again.
Hi Rick - have followed you for sometime - since the days you were in India and when you were a judge on the Roux Scholarship. Just saw your recent activity again and decided to make this recipe tonight for supper. Just a fantastic meal. The hack to poach fish was perfect (boil and turn off). My sauce turned out really good, but made way too much, so am going to use that for a pasta dish later in the week. Thanks again Rick. Perhaps you can show us your new kitchen when it is done.
Worked in a restaurant in the US (as a server) had to cook and filet table side, thankfully did not have to make the sauce. Your right nice fish, terribly overpriced, especially tableside. Nice show thanks.
I'm happy finding you back! My favorite "fish chef". I'm looking forward for more of your video's, be blessed!
Great video Great explanations. Thank you
In Norway you'd poach the fish
adding lots of crown dill, white pepper corns, and a bay leaf as well.... 🤗
No parsley for the sauce though.
Just dill weed, butter, cream and an egg yolk... 😋
Still remember his lovely little dog chalky
One of my favourite Rick Stein series was on the barge in France, travelling down the river and stopping off at a few places to cook some dish or other with a local raconteur. The duck confit comes to mind. But every trip he's taken us on was very enjoyable. Nowadays I get so many cooking suggestions, recipes and methods from RUclips. There are a great number of amateur cooks out there willing to share their ideas.
He was evicted from cooking on the barge by the in-situ chef! Hence cooking in various kitchens along the way.
@@jeanjacques9980 Ah, interesting! I didn't know that. Did someone complain about the fire risk of cooking on board the barge?
@@SuperLittleTyke No it was due to cleanliness of the kitchen. The barge is a hire boat for other customers as well. Mr Stein is used to a load of domestics cleaning up after him and deep cleaners. The on-board chef was horrified at the condition of kitchen and banned them from cooking. A very very unhappy French chef, I sympathise with him. These tv chefs can be prema donnas.
My mum use to make steam fish and parsley sauce when we were kids lovely
Jesus...my amazing Mam was making véloute before I knew what it was and she probably never knew what it was! But she made the best food and I'd kill for her cooking now!
Good to see your RUclips channel Rick. I've grown up watching you, since your appearance on Floyd's program on the box tele to this content. I miss Chalky.
I remember Rick Stein's tale from the sea back in the 90's. He always look to me the be the chef from Yas
This recipe was dreadful at school gloopy sauce. But it goes to show a spankkng fresh piece of cod and fresh herbs bring it alive. Absolutely lovely 😊😊
Very interesting pouches fish in water fascinating really i love rick stein favourite chef 😊😊
I poach in milk, then use the milk in the sauce.....
great prof tip on leaving the fish in the 60 degree water , thanks, as a home cook Id normally take the fish out, then it would cool and reheating it in the sauce drying it out ... , Ive found over the years its many of these tips that the pro's know and we dont that make all the difference, thanks Rick !
Yummy, thank you. 👍🏽
Hi Rick,
Crickey i'm watching your Spanish video on Dave Ja Vu live as i'm watching this video. Talk about obsession on great cooking programmes. Ha Ha.
Keep em coming Rick.
Steve in Fife.
Monsieur, that's more like a Béchamel, not a Velouté, isn't it. And that sauce will also have some nice woody flavour.
👍👍👍
Greetings from Denmark 🇩🇰
One of my favourites from years ago but all these years later, with one eye on my cholesterol numbers, I substitute a cauliflower sauce made from the stock and a tiny bit of low fat cream
Delicious.
Danish staple, this. We also eat the sauce with roast bacon. Sauce needs to be green with white specks, not the other way round ;-)
This is good
bless you.
Perfect, thank you! But could you please add recipients just here. This would be great for everybody, who is less experienced than you;) With warm wishes, Yelena
It always amazes me when people feel it necessary to either tell the professionals how to cook by suggesting their versions of the recipe. If you want to showcase your culinary skills - why not apply for MasterChef? And as for these other jerks- quote "best thing you can do with cod is wrap it in cling film and throw it in the bin" best thing for you is to either not buy it or watch another cooking channel.
Nice.
I am GF so I presume I can substitute GF flour for normal flour. Looks lovely,
Can you please show us how to make a Seafood prawn and lobster Bisque please ..and frozen calamari
"Cod in Parsley Sauce!" ... Easy! Just put the BAG IN A PAN OF BOILING WATER! ... Glad I could help! 👍😂
As a Canadian blessed by plenty of freshwater sources of fish, I must admit that I cringed at the British "poach all of the flavour out, replace some of it with lemon and then add a bit back into the sauce." That said, the end product looked magnificent and I'm sure was very tasty.
I save the carcasses of my filleted fish (sans skin and guts) to make fish stock which I use to make soups and sauces to cover my more fishy tasting servings such as salmon and trout after they have been pan fried with a light coating of seasoned flour.
Lad,that's Rick Stein. He's forgotten more about cooking fish than any of is will ever know
@@shortcircuit7310 My statement was not a slight on his methods.
He is not afraid to use lots of butter and cream. Oh that reminds me I need to get my colesterol checked!
Stirry stirry stirry 😂❤
What!? We barely saw the finished dish?! Also, I'd love to see Rick taste the food, and give an opinion. Good recipe, though.
Bring back Birds Eye Cod n Parsley boil in the bag
chop, chop, chop, stirry, stirry, stirry xoxo
The parsley should really be the English curly type, not flat leaved. Curly parsley has a more distinct flavour and gives it that cod in parsley sauce flavour you remember , which it will lack made with flat-leaved. Try both and you will see.
commenting as a chef, we don't always want the sauce to be stronger than the fish, that is why he used the flat.
I will go with you to a degree , but cod in parsley sauce is a typical and old English dish , made when flat leaves parsley was not available . The curly type gives it a distinct flavour and you can still enjoy the fish . I grow both now but made cod in parsley sauce once with flat leaf parsley when I had no curly , it was disappointing with little parsley taste that English people would remember ( ditto ham in parsley sauce). My original comment was to remind anyone thinking of trying the recipe that only curly parsley will give you the original cod in Parsley sauce taste.
man, do brits boil everything?
Nothing was broiled. He made a bechamel and poached the fish?????
Would it not be better to poach fish in fish stock or white wine and add some of this to the sauce ?? I usually do this and it tastes wonderful
The cod father
a bit of celery salt in the sauce?
This guy must be laughing all the way to the bank. He must be on telly on various channels at least 4 times a day, day after day. Repeat after repeat and the number of freebies he gets are countless. What a life. Good work if you can get it.
"Peace and quiet". Yeah except for the tossy musak overdub.
whats the difference between a veloute and a bechamel ?
Velouté = roux + stock
Bechamel = roux + milk
why not cook the fish in the sauce so the cod flavour goesinto the sauce?
Exactly. That's how I do it.
Always liked watching Rick, BUT, you should get to that bloody awful overpriced chip shop that bears your name and get it sorted!
I would have expected the lemon to split the milk/cream in the sauce.
Why the music?
Why all the dislikes?
Love your cooking and travels. You (tjoptjoptjop) lost some weight
Massive fan of Rick and his dishes over the years. Great ingredients made simple. With the videos though, I'm not a fan of the background music. Not needed for Rick imo.
and simple ingredients made great!
*ChopChopChopChopChopChopChopChopChop*
Made in uk
Best recipe for cod. Wrap it in cling film and deposit it in the bin. It has about as much flavour as an ice cube.
Absolutely no need for the background music
You have to eat it, bro - at least a taste. It's RUclips food porn law.
..pfffman. .. I got a bit annoyed when you stopped saying ..chop chop chop chop chop.. while you were continuing with cutting parsley 🤨🔪
I wonder if british ancestor did any attempt to have more variety of food recipe. I mean their neighbors developed vast variety of food and now they are most famous for food tour. France and Spain. But british cook french/spanish/italian/other countries’ food. I have never heard of traditional british dish. Dont say fish and chips. It came from jewish. 😂
Looks delicious Rick love it
We aussies declare that good tucker.................