Brad & Matty Make Seafood Soup!! | Makin' It! | Brad Leone
Summary
TLDRIn this engaging and flavorful video, the host is seen cooking a delectable seafood soup from scratch with no recipe, emphasizing the joy of cooking with love and spontaneity. The video features the preparation of fresh lobsters, crabs, scallops, and fish fillets, along with the creation of a rich fish stock. The host also introduces a unique ingredient, 'frula,' which adds a delightful twist to the dish. The process involves steaming, sautéing, and blending various components, culminating in a luxurious soup that's garnished with fresh herbs and Parmesan cheese. The video is not just a cooking tutorial but also a testament to the art of using local, fresh ingredients to create a meal that's as beautiful as it is delicious.
Takeaways
- 🦞 The video features a cooking session where the hosts prepare a seafood soup using freshly caught lobsters, crabs, and scallops.
- 🍲 They emphasize the importance of making a stock from fish racks, which is a key base for their soup.
- 🌱 Fresh ingredients from the garden, such as green onions, garlic, and onions, are used to enhance the flavors of the dish.
- 🧀 A Rhode Island salami, referred to as 'soupy,' is used to add a unique spice to the soup.
- 🍄 Various mushrooms, including Mitaki and shitake, are considered for adding an earthy touch to the soup.
- 🥓 Bacon is used as a base ingredient, contributing to the rich and savory profile of the dish.
- 🍅 Tomatoes, both sun golds and cherry tomatoes, are used for a touch of acidity and freshness in the soup.
- 🌿 The use of fresh herbs from the garden, including rosemary, adds an aromatic element to the cooking process.
- 🔥 The video demonstrates techniques for steaming lobsters and crabs, as well as pan roasting scallops.
- 🍳 A unique element, 'frula,' which are toasted pasta nuggets, is introduced as a potential ingredient to melt into the soup.
- 🎥 The script is filled with humor and camaraderie between the hosts, making the cooking process entertaining as well as informative.
Q & A
What is the main dish being prepared in the video?
-The main dish being prepared is a seafood soup featuring lobster, crab, scallops, and fish stock.
What type of scallops are used in the recipe?
-Diver scallops are used, which were freshly caught and eaten raw the day before.
What is the significance of the Rhode Island soupy mentioned in the script?
-The Rhode Island soupy is a type of Italian Rhode Island salami used to add spice and flavor to the soup base.
What technique is used to cook the lobsters and crabs?
-The lobsters and crabs are steamed, which helps to retain their natural flavors and ensures they are cooked evenly.
What is the role of the tomato, garlic, and rosemary in the recipe?
-These ingredients are used to make a tomato topper, which is strained over the soup to add a fresh, acidic garnish and a burst of flavor.
How do they plan to cook the scallops?
-The scallops are planned to be seared on a flattop to develop a nice crust and then cooked through.
What is the purpose of using bacon in the soup base?
-The bacon is used to add a layer of savory, umami flavor and a different texture to the soup base.
What is the importance of making a stock from fish racks?
-Making a stock from fish racks allows for the utilization of the entire fish, adding depth and a seafood essence to the soup.
Why do they suggest skimming the scum during the simmering of the stock?
-Skimming the scum helps to remove impurities and excess fat, resulting in a clearer and more refined stock.
What is the final step before serving the soup?
-The final step is to garnish the soup with fresh herbs from the garden and serve it with the cooked seafood and fragula (toasted pasta nuggets).
What is the significance of the phrase 'cooking with no recipe' mentioned in the script?
-The phrase signifies an approach to cooking that is intuitive and flexible, relying on the cook's experience and the quality of the ingredients rather than following a strict set of instructions.
Outlines
🦞 Seafood Foraging and Cooking in Boston
The video begins with the hosts, Matson and a friend, foraging for seafood in Boston. They gather a variety of seafood including lobsters, scallops, and crab. The plan is to cook these fresh catches into a delicious seafood soup. The hosts also mention using local ingredients like Rhode Island salami, various mushrooms, and garden-fresh vegetables to enrich the flavors of their dish.
🍲 Building the Seafood Soup Base
The hosts discuss their approach to creating a seafood soup base using the seafood they've gathered. They talk about steaming the lobsters and crab, preparing the scallops, and using the fish racks to make a stock. They also mention adding bacon for flavor and consider incorporating various vegetables and aromatics like onions, garlic, and green onions from their garden.
🍅 Adding Flavor with Tomatoes and Acidity
The video continues with the hosts preparing tomatoes, garlic, and rosemary to add acidity and fragrance to their soup. They discuss the importance of skimming the scum during the stock-making process and share their excitement about the frula, a seasoned pasta ingredient they plan to incorporate into the dish for a unique texture.
🧀 Pan Roasting Scallops and Final Touches
The hosts pan roast the scallops after preparing the base of their soup. They discuss the importance of cooking the scallops on the flattop to seal in the flavors. They also talk about adding tomato paste to the soup base and letting it cook down before adding fish stock. The excitement builds as they layer the dish with the cooked seafood and garnish it with fresh herbs.
🦐 Assembling the Dish and Final Garnishes
The final steps involve assembling the dish with a layer of soup at the bottom of the bowl, followed by the seafood and additional garnishes. The hosts add a touch of olive oil, Parmesan cheese, and a sprinkle of frula to the top of the soup. They express their satisfaction with the final product, emphasizing the importance of using fresh, high-quality ingredients.
🎬 Wrapping Up the Cooking Session
The video concludes with the hosts expressing their enjoyment of the cooking experience and inviting viewers to try making the dish at home. They remind viewers to make stock out of their fish racks since they are already paying for the bones. The hosts also tease future cooking adventures and encourage viewers to leave comments with suggestions for future dishes.
Mindmap
Keywords
💡Seafood
💡Scallops
💡Stock
💡Steaming
💡Sofrito
💡Fragola
💡Miso
💡Simmering
💡Pan Roasting
💡Garnish
💡Culinary Techniques
Highlights
Cooking with no recipe, emphasizing the importance of improvisation and intuition in the culinary process.
Using fresh, local ingredients such as lobster, scallops, and crab for a seafood soup, highlighting the significance of sourcing quality ingredients.
Incorporating Rhode Island's culinary culture with the use of 'soupy', an Italian Rhode Island salami, in the dish.
The technique of steaming lobsters and crab before incorporating them into the soup for enhanced flavor and texture.
Utilizing a variety of mushrooms, including Mitaki and shitake, to add an earthy element to the seafood soup.
The creative use of bacon as a base for the soup, adding a smoky and savory depth to the dish.
Preparing a tomato, garlic, and rosemary garnish to add a fresh, acidic touch to the soup.
The idea of making stock from fish racks, a sustainable and flavorful approach to using every part of the ingredient.
The importance of skimming scum during the simmering process of the stock for a cleaner and more refined flavor.
The use of frula, a unique ingredient that adds a textural component to the soup.
Building a flavorful base for the soup with bacon, Rhode Island soupy, green onions, and hot peppers.
The method of pan-roasting scallops to seal in their natural flavors before adding them to the soup.
The presentation of the final dish with a focus on layering textures and flavors, including a blanket of Parmesan cheese.
The incorporation of a personal story about the chef's grandmother's love for lobster tamales, adding a cultural and emotional dimension to the cooking process.
The emphasis on the sensory experience of cooking, encouraging viewers to engage with the aromas and flavors of the ingredients.
The suggestion to find local fishers or markets when access to fresh seafood is limited, promoting resourcefulness and supporting local economies.
The final tasting and appreciation of the dish, showcasing the culmination of flavors and techniques used throughout the cooking process.
Transcripts
piles of lobster crab we got the fish
stock going good we're
doing right all right cooking with no
recipe that's how we do
it woo
[Music]
hey guys welcome back to making it here
with my good buddy pal mdy Matson hi
yeah and we are up in the lovely Boston
well whatever we were up in Boston
lovely Boston it was lovely we had nice
day beautiful we were with Charlie
nutting our local Legend up there we got
into some sea foraging a little bit of
spear fishing mostly on Charlie's part
we got some lobsters his buddy dropped
off some scallop hell of an episode
check it outry
me today we're cooking our Bounty uh
we're going to make a nice little a nice
little nice I want to make a soup we're
going to make a soup it's a little rainy
out a rainy it's an autumn day here in
New England who doesn't want a little I
need a little I I want a little like
tomato save your life right look look I
got this one going we're going to
squeeze oh let's slow it down slow it
down seafood soup wo start with the
ingredients I lit my candles it's a
little thing we do on the show
so we'll start with we got some scallops
we got scallops SC scallops right here
ni divver we got some scallops over here
diver scallops we'll open these up
beautiful came right out of the water
yesterday we were eating them raw
delicious absolutely these little tasty
Critters some crab some Jonah crab that
we picked right off the bottom of the
ocean snap literally bam what are you
doing down there little sea otters let
me get you delicious we're going to
steam them up with the lobsters that
Charlie and the other cat I forget his
name hell of a guy the first mate
Spencer
I it was like catcher or something yeah
it was dude so that's our Bounty and
then we got these Little Cuties we're
going to Fay those up we're going to
build a stock yes okay and that's going
to be our little base for that we got
some supy a road is yeah it's a Rhode
Island thing all right an Italian Rhode
Island salami of sorts a dried Cur it's
delicious nice little spice we'll use it
you know we have options we don't have
this is the shrine but we don't have to
use everything beautiful beautiful
little green onions that we got from the
garden little garlic from theard Garden
some white red yellow onions from the
garden we got some dried DL which is a
seaweed love it we'll see maybe we'll
use that we got some Mitaki some shitake
maybe we use those a little bit into our
fish our sock just a little bit little
moms I know that made you a little like
I was just like why put mushrooms but
I'm like mushrooms are nice with things
just a little little earthiness you know
what is that a little of the of the like
they grow on the ground surf and turf
yeah it's like surf and turf of the
natural existence yeah and we got some
bacon lovely little pork bacon maybe
we'll slice some of that up as our base
for our we put that in with the with
with the stock maybe put that in like
salt pork little dolls in the stock yeah
we make a little bacon maybe just a
little chunk just a little chunk pork
and seafood it goes well tomato little
acid maybe a little maybe we'll maybe
I'll throw a teaspoon of miso in there
just to make your eyes
twitch maybe a little frula forgot about
the FR frula is out no maybe not we'll
see how it goes weing I already got the
water on Chef little fraggy fraggy put
it
you've never you've never had I've never
had
frula first time love it so
yeah let's get started first things
first let's steam the lobsters and the
crab fire in a
hole yeah see you later guys thank you
for your service do you want to put the
crabs in too yeah Chef these little
critters are going to take a little
while you know probably 15 minutes let
set a timer 11:20 so we'll check it out
11:30 too we're steaming let me get you
a little side towel sh give me a side
towel they're not really nice ones no I
just need there we go but it's worked
you know little burners all right next
let's cut the fish yeah yeah sure just
get that out of the way so we can build
start to build our stock let me get a
knife I'll do the other one okay so
we're just cutting into the sides and
just faying the fish kind of away from
everything and then just bring it back
get your knife under it and then we're
just going to pull it kind of towards
us we're just going to take take away
some of the bones here cut into the
belly there we go then we'll just go
into the same on this side cut down
against the spine here Beauties nice FL
nice nice meat on these fish huh yeah
even though we were going after some tog
kind of a similar looking flesh this
looks really yeah the cuty is nice looks
delicious not bad not bad and look at
that rack a lot of flavor in there a lot
of meat still lot of that good sticky
collagen yeah you know what I'm saying
oh hello hey easy and then for our stock
what want maybe we'll sweat some just
put a little onion in there yeah what's
your thoughts on on with fish St I
usually don't even I'm putting color on
your veg no I I would just literally
throw it in throw it right in right yeah
like I'll use this stuff we can use that
stuff for the base and then use all the
green for building the stock we'll just
make like a COR bullion style thing we
don't even have to sweat it I don't
think we have to swe I don't either
what' you do that rack right here I'll
put that right in the pan yeah oh you
know we can put a little just throw it
right in there right in there got some
onion oh before we even do that yeah
fine right in there I'm going to put in
let's put that piece of bacon in there
too I'm excited for this but So the plan
I'm thinking you know like build the
stock make our broth make our broth and
then we'll make our our base for the
soup we have a beautiful base and then
we'll cook our protein you know pick
we'll pick our Meats we'll Seer these
off we'll clean our scallops cook those
on the flatty and then we'll have the
scallop
have little piles of lobster crab little
roasted filet roasted scallops in a bowl
pour the warm broth on it and maybe we
add the uh frula frula I am so shocked
you never had that I've never had it I
don't even know I'm not even sure I
believe that I believe it a seasoned man
not a liar a seasoned man like yourself
there's one thing you're not it's a liar
I've never lied in my life no me neither
I told fibs just a little FIB a couple
fibs fibs need to come back
you know fibs have gone away for so long
and now we're here we love a fib I got
oh yeah this okay what's the matter Chef
nothing we love a fib you want to put a
little dols in that yeah throw a little
pinch in there we going to throw a
little
Pinchy do you want to throw some
mushroom in there little ums maybe a
couple stems and a couple little weird
pieces look at this nice little fatty
chunks there oh that's nice yeah we cut
that salt pork Chef we got to turn this
on yeah turn it on cold water and the
thing too like with like if you're
making like a fish stock you kind of
just have to bring it up to a light
simmer skim off all the stuff and then
just like let it sit there like 30
minutes an hour you don't have to cook a
fish stock for a long amount of time
it's no beef bone broth we're not
talking me we're not making bone broth
you know cuz it actually degrades it it
starts to get a little funky a little
weird you want it nice fresh Light and
Just a Kiss of the ocean a kiss of the
ocean I'll just throw in all these like
little pieces and then we have these
beautiful big nice little things if we
want to put something like that there
you know what I'm going to do look I got
some Tomatoes some sun Golds and some
little cherry tomatoes from the garden
with a little piece of um garlic and a
little sprig of rosemary that smells so
nice it does smell nice I'm thinking we
just I'm going to put that right through
a mesh strainer right into our maybe
right over our soup as a little acid
bomber yeah right you like that I love
that look I'm going to put a couple
Petals of the Miaki right in here okay
how you feel about that I don't know
about the mushrooms but why I don't know
I'm just you know I'm sure a lot of
people agree with you but that's okay
just a little Scoopy okay A little
Scoopy there just to get the party start
water Chef hot cold water cold water
cold water gotcha you don't have to put
a ton in you just want like we're making
a little bit of soup here you you fill
it up just to cover just a little bit of
the food okay just a little bit of the
fishy a little bit of the Mir a little
bit of the
bacon we want to make that you know we
got that bacon we got that combo or
dolls you know couple little beautiful
green
aromatics that's nice it's nice
La I'm going to hang the bacon back
we're going to pop these in the walkin
let it Wick some moisture off get a
little maybe put a little scorge hob in
it put a little Scourge and if you
wanted to we could a little a little
salt it's going to you know bring a
little moisture to the top it's going to
firm up the fillets these are very fresh
filets so I think we score the skin so
then they don't curl when we panser them
and if we just put a little bit of salt
on top you could do a little salt and
even just a little bit of sugar and
that's going to firm up those fillets
make them a little bouncy yes chef
always season your protein ahead of
time how do you feel about that fish not
so much beef pork always I go 24 hours
sometimes you know sometimes I don't I
don't really preseason things wow that's
cool dude no but I I just not at home no
I'm not trying to be super Chef you know
no no but you know it's a a nice steak
putting salt and letting it sit
overnight is
beautiful just saying you hang out there
with the
CUNY we love salt all right let's clean
some scallop Chef yeah let me check
these crustations real quick okay
looking pretty good about three minutes
Chef three
minutes maybe maybe two Chef maybe two
maybe one and a half maybe one and a
half 45 seconds Chef 45
seconds all right back to our oral
original programming
let's get these knives out of here for
someone gets
hurt see and then you got your
skirt you got your your liver that is
the liver correct
yeah now you can clean the boo boos
right in here yeah you mess I know
people like cook the liver up and eat it
yeah you mess with it I I I like the
liver personally I do oh God I ruptured
it I ruptured it liver okay all right
you do this for a sec I'm going to come
back and Jo join you look at that little
beautiful scallop beautiful beautiful
stuff I'm going to pull the crustations
and we're
moving so yeah we got my little ice
water here salted to taste like the sea
oh God
red all right we're going to go krabo
look I'm looking pissed right in there
okay lobster tail right in there H Buba
claws right in
there get in there
pop and what this does is going to stop
them from overcooking it's going to hold
that process make them snap together
real nice claws go right in these are
perfect eating size Lobster my God and
that's our little party right there just
hanging
out how we doing pop we're doing
good love to hear it we're doing good
we're is getting them all out I'll help
you you can help me a little bit I'll
set you up I'll set you up look at this
these are so beautiful these are
gorgeous look at this this is looking
good butd last one Chef you're doing
great and we're
moving feeling good about that Chef
shellfish are looking real good you got
them in the ice bath oh so salty Briny
ice bath glacier water Bud glacier water
all right Stock's starting to simmer
away a little bit I can start skimming
the scum Bud skim that scum
baby so we got our shellfish steamed we
got our fish fillet and the bones are
aka the racks aka the bodies aka the
heads with the gills removed I removed
the gills because they're full of blood
give off an all flavor little boo boo
color so we got nice bodies in there we
got some aromatics nice simmering away
we got our tomato topper which we're
going to strain over top as a little
oily garnish little tomato garlic
rosemary garnish I might put a little
parm on mine it's fine and then now
we're going to sweat a little bit of
bacon and that Rhode Island soupy got
our base little safo we got some leaks
some green onions from the gard and we
got some hot peppers some garlic Little
Onion o maybe the red and the white
maybe just the red maybe just the red
these are these are phenomenal phen I'm
excited phenomenal I grew
myself I know you're fer to I'm
impressed all right let's get to it okay
so now we cut these up cut them however
you want what are you thinking slices
you like little lardone I love it little
lardon you know that's not little chef
or you're going to slice that yeah
gotcha yeah gotcha you know a couple
little these this with the fragula let
me check the I know we need the ful
clams and frula oh we're boil boil in sh
turn that down you don't want to boil
I'm talking about the fraggy water okay
the fraggy water you got to boil it so
frula talk to me about frula I've never
had it so it's like look let's look at
it ra okay it's like these toasted
little pasta little nuggets amazing no
they're going to melt your Melon
Man yum you can take your meat and we're
going to like render this out get it
nice and juicy and then we're going to
put our Sofrito in there a little bit of
tomato paste make this really dank spicy
fresh leaks scallions we got the soupy
we got the bacon we got the hot peppers
from Brad's Garden garlic red onion
we're just going to build out this
beautiful base tomato paste make it
super dank we got the tomato paste we
hit it with the fish stock and then we
have this beautiful thing let that
marriage let that marage come together
and then we're going to pan roast the
scallops many children right on the flat
top many flat top
and then we pour and we got the fragula
fragula frula put that into the soup and
then we have all of our beautiful pan
roasted fish picked Lobster picked crab
scallops and then we pour the soup all
over it garnish it with some beautiful
fresh herbs of the garden and then what
we eat it we shove it right in our faces
and we're going to blend up some garlic
some red onion this is what a jalapeno
yeah I'm is that what is that let's put
it in little let's put it in in one of
these purple things well okay should we
do a little there we're going to put in
all should we do a little heat test a
heat test on the Peppe on the Peppe well
yeah but even if it's hot if it goes in
the soup that's amazing that's good
right well that's got a little heat to
it too yeah all right Chef these might
be spice okay
them whoa whoa mad man no I don't know I
don't know that's plenty we don't need
all this we don't need all this do one
one do a little mutant right here that's
all we need that's it yeah otherwise
we're going to be we're going to be
blowing people's mouths out here okay I
stir you stir I'll get my little
favorite food processor
s you get a photo of this come
here look at this would you look at it
you know we got multiple crustations and
Seafoods we got different kinds of bacon
it smells incredible I really wish you
could just be in here smelling all these
flavors but you can't but you can't so
you got to make it at your house you got
to make it at your house and if you if
you can't have access to the ocean
that's a big one what don't we talk
about if you if you aren't getting fresh
scallops and seafood and beautiful CUNY
and all these amazing things on the r on
the rag you got to go find your little
Fisher folk you got go find your people
you got a stream you got a stream go get
some a little trap get a little trap
little crayfish a little CR a little
crayfish you know just little mini
lobsters mini Lobster go get a car sing
for salt get a cartp they're good
they're better than you think man reach
out there's always folks doing things
you there's folks doing okay I need my
srio we're getting crisy yes chef yes
chef enough talking enough talking real
Chatty Cathy that real Chatty Cathy over
here look at this this is going to be so
nice we're going to have beautiful pan
roasted scallops little fesa country
piles of lobster crab we got the fish
stock going good we're
doing right all right cooking with no
recipe that's how we do it no recipe
we're cooking with love from the heart
from the heart from the ocean to the
land to the sea to the sky 30 seconds to
go 30 seconds blend it up blend it up
blend it up blend it up oh this is going
to be it buddy you got garlic in there
no no no you want it yeah need garlic in
here now I going to add it after no add
it now now now same time oh look at this
get over here cheapers the food's over
here look at this this is nice okay
coming up Chef smell that give me some
garlic smash just Smash It Up crunch it
up let's go look at this Sopo we got the
soup we got the bacon beautiful we got
the
fralis look
see I was thinking we add the garlic a
little after we're good we're cooking
fast Chef nothing's going to burn right
behind you sharp Chef okay get it in
here give me it yes oh look at this huh
is that
nice oh Mama Mia
[Music]
[Applause]
Mama all you know what we got to do now
Chef put tomato paste in it put tomato
paste in it I'm going to put these
chilies away and when I come back yeah
after this commercial break when I come
back we're going to show you our
favorite way to pick crustation oh
[Music]
yeah look at that isn't that nice that's
a thing of love and beauty yes this is
the base of love and beauty so that's
how things happen you get someone
pregnant making that bud uh-huh you can
you can you can make worse things and
get pregnant that's that's the problem
with Society look let's try a little
preggy I freggy I don't think it's done
yet I don't think it's
done not done yet oh
wow oh no you're cutting into our
profits you can have that one you you
earned
it it's so good it's so good I got to
ask you a question yeah serious one yeah
all right we're at a table we got a buer
of crabs yeah all of us the whole gang
put everyone's hanging out we're picking
crabs we're eating yeah you making a
pile or you eating as you go I eat as I
go wo knew I likeed you baby you there
go I don't have the patience or the
mental capath dude yeah
you're
okay look at these little buggers huh so
we got this little thing I forget what
it's called it's like it's a tail little
flapper it's a tail it's probably scien
it's like part of the sex organ yeah all
right we ripped that off oh look at that
save that dude you
know in here yeah Chef that no just drip
it in bro what are you gonna do spoon it
in yeah we're gonna this hey sh get that
in there we're gonna make a little thing
here so we got the tamale yes good idea
maybe a little butter yeah and then
we're we're going to we're going to
blend this and then we're going to add
some we're going to blend it whoa whoa
you're riffing now look I got butter in
my butter Croc yeah things are coming
together yeah here we go so look inside
there I rip off the little dead men
which are the lungs those little funky
things that are on the side that yeah
bud yeah look at this oh that's the
stuff huh that fat yeah that's the best
that was it that was it that's the good
yeah and then look at this meat in here
you crack this like that boom and then
inside each one of these little cavities
is that leg muscle and you get good at
it you pick it out we're going to today
we're going to make an exception and
we're going to make a little pile yeah
just today yeah today's good dude throw
that right in your in your red sauce
dude that's the best you kidding me bud
oh look at this
look at this and look at our lobster
tails good indicator when they're done
is when they close up like that right
and then way I like to crack these this
is big all right pay attention mdty
knows you push these right they got
these little little you know little C
little C freaking cockroach little
things here pop them in boom boom and
then look other way boom boom boom this
thing's going to come right
out look at the color on this
beautiful look at that
look it's pink Bud eating little shrimp
heads or something beautiful oh this is
a good one what am I
doing what am I doing beautiful hey
right every day every single one we're
all different pop in that's right pop
out pop out pop
out
pull whmo bammo don't you just want to
eat that right now bro don't do it here
just taste this as is though
it's real even that mushroom gives it it
lends itself it lends itself look at
this a tamale same with the lobster
bodies they got that nice little funk in
there but the crab is better the crab
tamale is CRA better the crab my my
grandma she used to eat the lobster
tamale she loved it you know but it's
just like we're good on the crabs little
s yeah okay here we go we got a little
vinegar in there now let's I'm thinking
instead of picking boom right in the
yeah we're sucking right in the soup
yeah that's nice all right we'll crack
the claws o that okay here here we
go oh that little pop of the vinegar met
vinegar balanced damn that's good put
this in there for a little flavor too
just hang out just hang out look at that
yeah that's nice scoop it right
in okay we got to put tomato paste in
here put a good amount of tomato paste
welome through it we're going to put
like three tablespoons of tomato paste
in there and we're going to just let
this cook down get real nice and come
together and then we're going to add our
fish stock look at how dank this looks
dank and we're not going to pour I want
to make a moment here we're going to
Ladle out into that okay and in here
loaded I usually use you could probably
do that whole crack method too that you
were using right on there would you do
the same little thing little crack yeah
wow isn't that good
kind of can't beat it look at that
that's perfect oh you're perfect yep
we're
[Music]
perfect oh W check the fular sh check
the fular just turn it off is it done
yeah fry Fry's done Fry's done Fry's
done all right let me help you so what
do we do we strain it I don't know how
to do it yeah yeah I got you what do we
do what do we do what do we do what do
we do
fraggy look at this like look at this
meat yeah yeah like look how beautiful
that is little butter in there I'm going
let that melt right on the fraggy let it
get nice so let's bring that over here
go yeah yes yeah yes sh shaa sha we got
beautiful picked Lobster meat crab we
got our tamale here with our sun Golds
my Takis we got scallops I I'll start
with the fishies you want to get in
there yeah give me I got you fatted up I
got you spatula okay hell yeah we're
going to put skin side down yeah you are
and we're going to we're going to only
cook it skinside
down and look you can take
this pan and we're just going to put it
on top of it that's the move right
little crispy nice that's what I'm
talking about Good Moves this is going
to be a world class dish butt oh buddy
[Music]
okay don't pour too fast Jesus Murphy
Jones there we go no no we're good no
we're not no no it's too hot for the no
it's coffee filters coffee's hot
coffee's
hot I to do anymore we tried this is
what I got an idea I got an idea I got
an idea I got an idea the best is the
second we finish doing this we're going
to pour it into a bunch of tomato paste
yeah it's going to Cloud up it doesn't
even matter why we just put it through
the but just ladle it don't pour it just
ladle it watch out watch out okay here
in
there here watch here I got you I got
you I'm surgical with this I got you
hold the shin for me no no no watch
watch watch watch stop stop stop stop
stop stop stop stop don't do it don't do
it don't do it just just don't do it
just like hold me hold
you hold me hold you this stuff's gold
this smells so good come on let me pour
whoa whoa whoa whoa okay there just okay
that's enough that's enough stop stop
stop stop stop stop stop stop stop
that's enough stop stop stop we're good
we're good no no
no and we're moving we're doing a raft
now I did this you okay come over here
we're ready come over here get this
now our fish is done we're going to put
the scallops on we're getting there you
guys good oo and I'm just going to pour
in just enough to make like look at this
look at what's happening scallops
dropping
scallops look at this look at that
Sheen oh oh look look at that look at
that that little crab head cheese juicy
oh tamale in there
dude dude these little saches are going
to be
good whammo bammo
we going to add the ferer leaf
Fula Fula we're going to add it to the
broth yeah you sure about that
yeah all right we're come this far
together look at that go ahead and eat
that just freaking whack it Bud tell me
how good that is can't be too bad my
God for the love of Rosemary wow right
yeah that's
good okay we're going to do a little
soup on the bottom then put down all of
our seafood and then like kind of build
it out a bit okay all right I'm into
that we're done look it's over Rock ooh
m m just a little bit on the bottom
little blanket a little blanket sheet
look at that isn't that
beautiful oo
ooh hold on hold hold on hold on you do
that you you do that okay I'm going to
build up my little thing everyone just
hold a little a little Ka you do
look look look look my little Lobster
Claw hold on my little Lobster Claw we
slice it fast I'll be right back don't
do too
much
y you know get out of here couple little
slices couple little slices on The
Lobster Claw a little scallop a little
row here's a little crab a little crab
leg to suck on oh look at that
M what happened what happened what did
you do do nothing
uh whole lot of fish on that plate yeah
got a little tail okay what are you
doing oh he's doing a little he's going
in on parm he's going in on parm which
is fine just a little bit are you
kidding me okay you put your SE we got
the little piece of bacon slice that
little puppy up huh yeah little chunker
little chunker just to give you a little
I like that I like that yeah look at
this this is nice looking look at that
and then we do a little and then we do a
little
this we do a little
brothy yes stop it move it it's fine oh
my gosh it's going to be
fine oh sweet look at the little tamale
sweet mother are you kidding me you
joking me right now oh look at this are
you kidding me right now you got good
olive oil hell yeah you got your boy's
olive oil yeah yeah right there your boy
well littleon little Canadian sensation
himself little
lonskis little olive oil topper can't go
wrong with that
no
oh there we
go little pile of
fraggy yeah little tamale all right do a
do of it right on the top are you
kidding me right
now are you kidding me right now buddy
buddy little drizz yeah little
dries stay with me Chef stay with me I'm
with
you and then cover in Parmesan cheese
just a little not cover just a little
just a SC I'm not even putting green on
mine you don't even need it I'm I'm not
I'm going yeah oh look at this look at
this look at this look at
this that's a $300 bottle of soup that's
a bottle of soup right there it's 400
it's a $400 bottle of oh my God right
now it's 00 $2,000 in just gas $10
million I had a blast hanging with you
it's incredible you know it was a blast
man next time I'm coming up to canedy
all right get get get in yeah I'm going
to get in there I'm going get blue
Goosey with you I'm going to do
something fun let's do it all right
check out them restaurants thank you for
coming for hanging and thank you guys
for playing along hope you enjoyed what
we made hope you cook a version of it
and remember make stock out of your fish
racks okay buy your fish hole you're
paying for the bones anyway ain't that
right baby that's a fact Bam Bam
bye and cut hard cut great job everybody
Maddie good game baby let's eat can we
not eat we eat on camera no yeah I don't
give a I hate doing that oh
okay how good is that fraggy all day I'd
order this on a menu dude leave some
comments something you'd like to see us
make or me make or you make do it with
love we love you love you eat more
Seafood if it's good give me more
Seafood
[Music]
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