It's not too heavy. It's not too light. It is, however, fucking salty. I'm not against stock cubes or jellies or whatever per se. But I'd use half of that.
I worked at Texas Rosdhouse and they had us use a cup of bacon fat grease to make the roux for white gravy. Needless to say eat enough of that and you'll feel your arteries clog and heart start to burn. It wasn't healthy at all. Glad to see that wasn't done here.
I had no fresh fish in so i substituted it for a old work sock. And couldn't afford the ingredients to make the sauce but as luck would have it it I had half a tin of Dulux brilliant white emulation in the cupboard…for the herbs I simply scraped a few grass shavings off the the bottom of my fly mower in the shed…the grass clippings are obviously optional and my choice.
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.
Just an observation. But pay close attention to the reduction of the sauce. He’s clearly adjusted it at least twice between the time the cod goes in and then to the plate.
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👌👌🙏
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.
Hold the 'prime-quality cod' and those 'natural flavours and juices' just give me a handful of Knorr fish-stock pots to suck on….They're tastier and saltier than real food! That's my choice.
People laugh at the idea of using stock pots but those things are pretty much msg, salt, sugar, and one or other spice. There's really nothing wrong with using them as a seasoning shortcut.
I did actually make this as shown (and made it quite a few times afterwards too) but leaving out the optional cream. I personally think it was delicious and so easy to make a really tasty wholesome meal. In fact it is the best tasting parsley sauce I have ever had. The only problem I have now is trying to buy the knorr fish stockpots. They are increasing difficult to buy in the supermarkets, other knorr flavours are easy to get apart from the fish.
This man waving his knife around like that in every video you see him do, gives me the heebie jeebies that he might nick his chin! lol But bloody do love watching his videos.
I use these videos as an asmr-kind videos to fall asleep. After a stock pot obviously.
An excellent description covering all the details
Ruining the pan…metal on metal…dude
Yes it’s 2022. I am still watching it. It’s my choice.
Why do the British like to ruin seafood by cooking it with cream?🤢🤢
My Mum used to make us smoked cod with parsley sauce when I was a kid. I'm so looking forward to having it again!
It's not too heavy. It's not too light. It is, however, fucking salty. I'm not against stock cubes or jellies or whatever per se. But I'd use half of that.
You gotta have one hell of a coke habit to be doing stock pot content, man.
“Think of Britain.”
I worked at Texas Rosdhouse and they had us use a cup of bacon fat grease to make the roux for white gravy. Needless to say eat enough of that and you'll feel your arteries clog and heart start to burn. It wasn't healthy at all.
Glad to see that wasn't done here.
You need to clean those nails before cooking 🤢
Pure comfort food with the mash and peas along…
Love the way he waves the knife when he's talking
Marco Pierre White: the God of the Gods.
Can I make this without fish?
Cooked it tonight with new potatoes and tender stem broccoli it was delicious.
Fun fact, stockpot is great for stainless steal knife wounds and killing the undead.
Treat your nonstick skillet correctly, or destroy it with a whisk and eat little pieces of Teflon. Your choice.
"..and again the secret ingredient (mumbles his words)" couldn't understand what the secret was. Nice.
I shall make this at some point 😋
I feel like I could write anything and it will get a big laugh as long as I end it with "stock pot".
Depending on the size of my cods you'll just need the microwave!
I had no fresh fish in so i substituted it for a old work sock. And couldn't afford the ingredients to make the sauce but as luck would have it it I had half a tin of Dulux brilliant white emulation in the cupboard…for the herbs I simply scraped a few grass shavings off the the bottom of my fly mower in the shed…the grass clippings are obviously optional and my choice.
British ppl never season
ITS MY CHOICE!
The Stock Pot channel sure has a funny name. I like this cook though!
It was optional and it was my choice…my cod in parsley sauce became lamb ragout… tasted great. Thanks Marco
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.
Marco is the G.O.A.T
Cooking vids have the best comment sections by so fucking far man its crazy
I'd rather make and eat this than anything that lisping twxt Jamie Oliver whips up as a quick meal.
That metal whisk scraping against that non-stick pan is killing me 😵💫
It is "stock pod" you fools
Stock pots aside, Marco is a real balm listening to.
tried this with chicken and its stock. it was great for a quick cook meal.
"Use a whisk, not a wooden spoon. You want some Teflon in your diet. Metallic. Delicious."
Just an observation. But pay close attention to the reduction of the sauce. He’s clearly adjusted it at least twice between the time the cod goes in and then to the plate.
am I supposed to be impressed?
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👌👌🙏
I could not understand what the secret additive that was at the end. can somebody tell me?
My Scottish aunt baked cod in milk, herbs, some cheese and it ended up delicious!.
Stopped watching the product placement chef years ago ! 🖕🏻
did he just use metal on nonstick 🧐
you're constantly looking in the wrong camera…
Heathrow live 0:39
Depending on the size of your cod
Marco said it
A 6 year old could make this !!!
Always was and still Is the king of cooking, keep it simple
I fancied more non stick in my food so I scraped the pan abit harder. Was my choice of course though
metal whisk on a metal pan?? scratches??
TEAM KNORRRRRRRRRRRRRRRRRRRRRRR
Are all these videos just a commercial for stock pots?
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.
1:07 you’re scratching the shit out of the non stick mark
"Think of Britain." Okay. That was cinematic.
How much cream?
just add chinese fish souce and a bit of msg and u will have same resoult
Interesting recipes but too coarse descriptions of quantities per ingredient
If you are vegan you can replace the cod for veggie stockpots, it's your choice
Oh thank you so much
I don't think they told him which camera to look at 🙂
Goodbye non-stick surface.
Never Had but KNOW THIS IS A GREAT MEAL for any weekday MeaL ,
wow
lovely creuset teflon pan. now destroyed with metal whisk. top chef
'you can never buy a good fish stock' — haha he just admitted he peddling rubish
Non-stick pans everywhere are crying.
"Never scratch or damage your anti-stick-pan" …. and then there is Marco….
Amazing looks and delicious chef.
Instead of a cod, can you use a wild salmon ?
its 🤌your choice
Man if I can spend one day with Marco learning a few recipes, that would be amazing
Hold the 'prime-quality cod' and those 'natural flavours and juices' just give me a handful of Knorr fish-stock pots to suck on….They're tastier and saltier than real food! That's my choice.
That low, menacing tone as he scrapes away at a Teflon pan with a metal whisk; just daring the terrified camera crew to bring it up.
Your great but show me the dish that makes me think Britain has good cuisine
Everybody (especially Marco Pierre White ) knows that some anchovies is better then the Knorr stock, and cheaper.
For a second I thought there was no way he could figure out how to shoehorn the stock pot in there, but he did it.
Camera is over here daft lad
I wonder If I can use chicken instead of fish🥲
I poached my cod in espresso and olive oil while swearing loudly at my neighbours. But then again I had an Italian mother.
People laugh at the idea of using stock pots but those things are pretty much msg, salt, sugar, and one or other spice. There's really nothing wrong with using them as a seasoning shortcut.
She might be happy, might be not, depending on the size of your cod
I did actually make this as shown (and made it quite a few times afterwards too) but leaving out the optional cream. I personally think it was delicious and so easy to make a really tasty wholesome meal. In fact it is the best tasting parsley sauce I have ever had. The only problem I have now is trying to buy the knorr fish stockpots. They are increasing difficult to buy in the supermarkets, other knorr flavours are easy to get apart from the fish.
metal whisk on a non-stick pan. marco "tsk tsk tsk noises".
I never buy any stock – fish, chicken or beef.
Sound sucks
Bechamel not a roux but still looks good
This man waving his knife around like that in every video you see him do, gives me the heebie jeebies that he might nick his chin! lol But bloody do love watching his videos.
Some granulates for flavor…… two divorces dont come cheap,
“add the cod. If you don’t like cod, leave it out. It’s your choice.”
"hey Marco I'm over here." Nice recipe.
A legendary chef using store bought stock cubes instead of telling me to watch the video where they spent 8 days and $800 making their own stock?!
Poor Marco, ..from worlds greatest chef to meme in no time…..was his choice
If you really ask what am I doing
Just tried it. Basically cod in white gravy
RIP the none stick pan.
Great recipe, thanks. What do you think of silicone coated whisks?
Used to buy this for the dog
Knorr fish is pure salt and lacks any fish taste at all.
simply poetry