This guy’s videos are therapeutic. I couldn’t care less what he is cooking, for as long as he is describing his work with that tone and those gestures.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
When I get home from work after a busy day, I always have a nice hot bath. Some people add bath salts - I add a Knorr Stock Pot. Again, it's your choice.
R StandsforRated made this just the other night! It was delicious! I even substituted one of the fish stock pots for a veggie stock pot. So I had lots of variety with none of the fat!
I know a lot of people slag on MPW for his Knorr adverts, but he is the consummate professional: his endorsements aren't phoned in or given with boredom. He seems to be genuinely giving a cooking lesson that happens to (always) include Knorr products. If I were a Knorr executive, I'd think my money was well spent.
I just made this tonight. Very good and very easy. I used “Better than Bouillon” stock base because we don’t have Knorr Stock Pots in the USA. The US version is called “Homestyle Stock.” It only comes in chicken and beef and nobody carries it.
Thanks! I’ll give it a try with Better than Bullion since I have it. I did have a jar of Knorr Chicken Bullion (available at Aldi and Costco) but started buying low sodium better than bullion instead.
Great Dish! You’ll need to heat your stove on medium high for a few minutes. One quart of milk and cream will take a while to reduce. Put cod in when the sauce is about done add parsley! The cream is essential. It does go well with fresh peas. Don’t put the fish in to early - it will get small. Really tasty dish. Thanks Marco!
I watch these for the comedy stock pot comments but I thought I would give this a go just for a laugh. So, out I went and bought my very own knorr fish stock pot. I always make my own stock and NEVER thought I would ever use a stock pot but I have to say, this came out really very good. I was impressed.
I used to love this dish when I was growing up in England, one of my favorites. It's been forever, I am going to have to make it myself and relive the memories.
I've made this per his recipe. Everyone loved it. It's quite good however ....... I didn't grow up with it and have no references. Let me know what you think after you've made it. Thanks ...
I was cringing at the way he was scraping the pan with that wire whisk. He needs to throw that whisk away and buy a plastic coated one, which is much kinder to your pots and pans.
That looks absolutely delicious. The creamy sauce on top of the fish garnished with that green stuff looks absolutely mouth-watering. I'd love to have a bite of that.
I cooked this last night and served it with new potatoes and peas, absolutely delicious and a world away from 1970's boil in the bag (or sous vide as they say now). Thank you Marco for your great videos, clear unfussy cooking lessons for the home cook.
i love these videos, these recipes are things people can actually make at home after being at work all day. if it takes more than 45 minutes and/or require overly specific ingredients for seasoning then chances are people wont bother except maybe that one time.
Marco is one Chef I would be honoured to cook for, Were life ever so kind, because he cooks like my mother and grandmother do. They taught me everything I know, so I think I could make food he would enjoy.
Just completed this recipe and it turned out perfectly though I did use the full pint of milk. I like Marco's calm tone is explaining the cooking process.
Don't know why people hate stock, am guessing only pros do, this man taught me how to make delicious food in half the time for the whole family all the time, with different meats👌👌🙏
@@sebastianomessina9314 you do realise all fish are different, take in mind the size & also some people like their fish rare. Jackass. That's marco. A world fantastic chef. You a chef?
@@sebastianomessina9314 - It was 3 1/2 to 4 minutes when he added the parsley. It continued cooking after that. He said to feel the cod for doneness because it depends on the thickness. The rule of thumb is ten minutes per inch, according to Beard, but this might be ok with a little less time. It’s your choice.
I love the little filler comments like "think of Britain." it's like they always hold the camera on him for just a little bit too long and he runs out of normal things to say
Delicious, I just made and ate it! It doesn't take long to make, just start with your patatoes and while they boil make the sauce and fish. Didn't have those stock pots so instead I decided to use 1/8th of a chicken boilliun cube, a laurel leaf and a finely chopped ansjovis filet. My choice, worked out fine. The sauce has a lovely sweet taste to it but no sugar added. Can't wait tot make it again. Thank you Marco!
@@QQ-yi6yg They absolutely did ! I made a cauliflower soup with chorizo, Cod in parsley with mash potato and peas, and a lemon cheesecake 😎 My grandmother is 95 so she can't eat allot. Except for desserts, she can always eat lots of desserts somehow... (¬‿¬) but i could tell she enjoyed every dish. My uncle however had 2 plates of everything ^^
Hey man! MPW is a very high end chef…. I don’t appreciate the snide remarks. I tried the stockpot and it really is good. I worked in a pub in San Francisco back in the seventies along with a SF culinary Academy graduate. Albert…. His knowledge was incredible, his food was incredible and MPW is leaps and bounds above that. Have some respect.
Must say these stock pots are another level. Love using chicken carcasses for stock, but needed beef stock the other day with spagbol so used knor beef one and the flavour was immense really was. Wasn't my doing use used the usual spagbol stuff but would say use whole plum tomatoes instead of chopped, the plum toms are grade A whereas they use B for chopped. Naff all to do with cod parsley but hey, it's my choice.
Hi. I'm a ham fisted idiot in the kitchen. Cooked this the other night for four people and they loved it. Thank you Mr Pierre! I came over a genius! The fish ends up so tender I bet if you gave it a good stir you would have a kind of cod chowder! I skipped the cream, I have become intolerant to lactose in my old age. I used lactose free milk, which is still milk but the lactose already changed to glucose and added the juice of 1/2 a lemon. Fantastic recipe this.
I love cooking but i'm not trained in it or anything. Why would it be easy to mess it up ? I've made it a few times and don't see what's hard about it.
I use stock pots in heavy sauces if I don't have herbs available. You need to make sure you dissolve it well or else those eating might be in for a surprise.
