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Hi lovely people, look where I am. I am in Amalfi Coast, my hometown, and we are gonna
cook together a fantastic dish. You will love it. I'm gonna make fish soup. Full of flavour,
full of life and full of passion. Such an easy dish to do.
Can you see all the fish
we got in this morning? Everything's extremely fresh. Here on the Amalfi Coast this is what
is available, use other different fish as well; seabass, why not it's beautiful, cod,
why not it's beautiful food, coley, yes, and so and so and so. Let me show you what to
do it. With this particular amount of fish, which is about a couple of kilos, I use three
cloves of garlic which I roughly slice. Just squash them a little bit. Then I use onion,
quarter, roughly chop. Getting a nice chilli, half should be ok, chop it, fantastic. We
cook on the charcoal. Olive oil. Get everything, just put them inside. You sweat. Shake them
a little bit. While that one is cooking get a lovely sweet tomato. You see, people sometimes
they smell the tomatoes and say 'oh yes they smell'. Tomato does not smell. What they get
the smell of is they get the smell of the top of the tomato so you can put them inside
as well, that will help. Cut them in quarters or in half.
Put the tomato inside. It is about
a kilo of tomato. I love it when all my friends is around, they even write my recipe down.
Turn around, it's Vincenzo with his bucket. He's coming around. He just told me don't
forget the salt. Yes, you need a little pinch of salt. Once it's cooking this way you need
the water. Fantastico. Now you let it cook this one for about twenty minutes, let everything
settle down and then you start to put the fish inside. Look at that! Twenty minutes
go by until almost the tomato melted. Let me show you how you're gonna to use the fish
now. This is cuttlefish but squid will do as well. Leave the skin and everything. Cut
them in small pieces. Those tentacles has been cleaned as well, just cut them in half,
put them inside. Then you get to the nice gurnard and then you cut it into small pieces.
Shake them a bit. This one you can use for making fantastic stock, put them inside the
fridge. Then you get the weever. chop the tail and then, again, chop him into small
pieces. Look how fantastic it is. Then you go to the monkfish. Here, oh yes! You got the
prawn, I just remove the skin and you have a look if there is any intestines to remove
it, yeah. I need to put a little bit more water. You can get so much fluid out of the
fish but it needs a little help. Stir it a little bit, make sure it's not burning. We
need to put in the parsley. This has been washed, yes. Little bit of salt. What I like
cooking in my home town is cooking for real with friends, with family, all persons very
near to me. You are very near to me because we cooking together. Prawns goes in. Then you
get the cigale, all in. Then we go with the mussels, cockles, this is going to give a
fantastic flavour. Little extra virgin olive oil. Cook for about twenty minutes. I gonna
cook inside the wood fire oven but at home you cook more on your stove. Oh my, my. Look
at this. It is so beautiful, so tender. Now this is ready I just roasted some nice little
bit of bread. I'm gonna put some garlic on it, put it inside, I just want it to suck
that lovely flavour. Just a little bit of olive oil just on top then put it all in.
So much flavour. This is memory, yes, it is memory. A little bit of juice, yes. Parsley
and a little bit more of olive oil. Bruschetta on the side. This is fish soup made by Gennaro
with such love and passion and I can't wait to eat! I want to eat! I love it! Lovely people
of Food Tube channel please tune in, let's enjoy it all together. I love you. Bless.
For lots more lovely recipes make sure you check out Jamie magazine, the Italian issue. Love you!
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Gennaro's Italian Fish Soup

806 Folder Collection
Sū-guân Âng published on June 23, 2015
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