Brad & Matty Make Seafood Soup!! | Makin' It! | Brad Leone

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