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Marco Pierre White recipe for chunky fish stew

Marco Pierre White recipe for a Mediterranean style chunky fish stew

What do you think?

Written by TheChef

53 Comments

    • Blu muffin yes i agree, i have been cooking at home with marco for over 10 years every sunday morning at 9am. I always preferred marco to gordon and jamie such aman of style is marco, patience and timing is key with marco he is my favourite michelin cook.

  1. The thing I like most about Marco is that he knows the most important thing is whether the person eating the food enjoys it, like when he acknowledged if you don’t like saffron don’t use it. Gordon Ramsay, on the other hand, would criticize you that a dish is supposed to be cooked and eaten a certain way. I saw a video where told a customer that scrambled eggs are “supposed to be” slightly runny. No, the end goal of food is to be eaten, not how it’s cooked.

    • I made scrambled eggs Marco’s way and they’re delicious. Melt butter in a saucepan, NOT a frying pan – then put the eggs in, stir constantly and let the hot pan cook the eggs. They came out buttery, moist and delicious. I saw how Gordon makes his – with a bunch of cream.. blegh. Runny scrambled eggs make me want to vomit. I like Marco’s approach much more. As you said, it’s meant to be eaten. I feel Gordon does a lot for show.

    • If it’s a chef as accomplished as either of these guys you’re going to their restaurant to eat their food. If you don’t like their food get out. It’s not fucking Olive Garden.

    • He just wants to make it easier for the people at home so they can use the knor because thats how he makes his money, making recipes for knor.

  2. As much fun as it is to poke at these videos, I actually really appreciate his style. He is just teaching us the concepts of traditional British and European dishes in a very simple ways, which not a lot of chefs do anymore

  3. Every time I see the finished dishes, I remember what Gordon said on the hot ones interview: “Marco could close his eyes and dress a plate and it would come out looking like a Gucci handbag, stunning”.

  4. Its amazing how a michelin chef is giving his wisdom.
    Take the concept, if there’s one thing you don’t like, take it out

    • Well its interesting because I’ve been closely studying martial arts for a long time now and I’ve seen a lot of similarities in cooking and music. In the beginning, you do as you’re told exactly as you’re told. Then, as you begin to better understand the rules and concepts, you start to bend the rules a bit. Its when you’ve really honed your basics, your ABCs, that you can then take the craft into realms that even your teacher hadn’t considered. It’s so incredible how alike the basics of all skills are.

    • @DanRonin You have to learn to follow the rules, so you can break them all. That’s what i was taught, when I first startet making music.

    • @Andreas Jepsen absolutely! You certainly have to possess a deep understanding before you can begin messing with it like that. It’s why it’s such a long and rewarding journey 😊

  5. Every time he says ‚leave it out‘, ‚it‘s to your taste‘ or the infamous ‚your choice‘ it makes me smile because he looks like be really means it.

  6. I like how he is not strict about recipe and says use any fish you like. “Take the concept of the dish”

  7. MPW and his Knorr stock pots go to a simple fact that they get job done and result in delicious food that 99% of people if told was made entirely from scratch would believe. My own own shortcut is the Knorr brown sauce which I can twist into half a dozen different sauces by replacing some of the water with reduced vinegar, red wine, port, maybe saute some mushrooms first and then make the sauce. People love my sauces and I don’t have the heart to tell them. Sure, sometime I go full demi glace but rarely, just not worth the bother.

  8. Marco Pierre,and Jaque Pepin are my favorite chefs of all time really laid back not dramatic . And their dishes look amazing.

  9. I just made this. Oh my, it’s wonderful! My version used flounder, because I had some in my freezer that I wanted to be rid of. Flounder is a tasty fish but it doesn’t give you the fat, meaty chunks that some other fish would. I added some steelhead for interest and some medium shrimp. Instead of tomato juice I used a small can of tomato sauce with basil, garlic, and oregano, thinned to desired consistency. I used plenty of sweet paprika but added a little hot paprika. No saffron. I don’t have any objection to saffron except the price. And a splash of Portuguese white wine.

  10. I know that it’s a very simple thing but marco always mentioning how a recipe is, most of the time, just a concept, a base line if you will is honestly so important imo. If you don’t like a particular ingredient leave it out or replace it with something you do like. Too many people just think that you HAVE TO stick to a recipe no matter what

  11. Marco’s cooking is very simple and traditional. He doesn’t add on anything and is just a great cook.

  12. watching marco pierre cooking is like watching nature with nice weather. very relaxing perfect video to watch while chilling.

  13. Every time I make one of Marco’s recipes, it never ceases to blow my mind at how simple it is, how little prep time it takes, and how delicious the end product comes out. Chunky fish stew, prawns in pernod, beef stroganoff. So delicious you could lick the plate clean, and yet such minimal time to make. True elegance.

  14. This looks wonderful 👍. I can’t wait to try this. I have two of Mr. White’s cook books – use constantly. He is one of my favorite chefs, a joy to watch.