@@joefahed lol I did! I had a 700 gram Australian southern rock lobster all to myself, I ended up making the best laksa I've ever had in my life with the whole thing plus the claws of two other lobsters of similar size.
CARLA, This looks like a Great Dish to have with some Crusty Garlic Bread. You knocked it out of the Park with this one. DAVID, RI 1/18/24. Love to ad more Shrimp and some diced up Lobster tails.
I've never purchased a cookbook before, but having adored you for years online and watching a number of videos from your new book, I checked and it's in stock around the corner from me! I'm going to pop in and buy it after work! Much love from South Korea!
Instead of the water on the green sauce, you could use lemon juice an make it an herby aguachile/cebiche. Same veggies, same seafood and same herb sauce.
First time watching your new channel, I love that you give lots of options for accessibility, I never use exact recipes I like to shake things up so the different ideas are a great touch
I think I'm going to make a version of this, tonight, with my own variations. Red/yellow bell pepper 'soup' is my intention, with cilantro, onion and spices. Thanks for being one of the good ones who left the old place! You're better than them!
This is not a ctitique on the recipe, but is there a way to get the soup a bit thicker, without changing the flavor? My family and I prefer thicker soups/stews.
oh absolutely! once the potatoes are tender, transfer some of them (3/4?) to a blender with enough of the soup liquid to get them to puree. whip them up until smooth, then pour that liquid back into the soup and simmer a bit more. that will give it more body and a creamy consistency
I get head and shell-on shrimp. Would it be too strong if a flavor to use the heads and the shells in the broth? I’m always wanting to try it but too nervous it’ll turn out too fishy!
Take inspiration and then cook how you like. You could make as is, and then you could add cream if you feel it's needed. Could also puree some of the potato to thicken. Cook for yourself and those you're feeding.
You could have affiliate links to all the products your showing. Like what was that grinder bowl called? Link to your Amazon store. Your bowls. You are driving traffic. You should make money from it Carla and co.
I've been noticing in your videos you always have sprouted garlic. I feel like I hear all the time from chefs/food personalities that it changes the taste. Meanwhile I'm a combination of can't tell a difference, and can rarely ever buy garlic fresh enough that it's not sprouted
The “black stuff” in the shrimps is a vein, not the digestive tract. Thank you all for coming to my TED talk (EDIT: It is called vein, but it’s the digestive tract as said in the video! The more you know eh)
Hello Aunt Carla! I see seafood and I come running. Even better it’s a stew, one my favorite kind of food across the board.
The Auntie we all wanted!
She’s “Zia Carla” 🙂
This looks perfect for something I can make after Christmas with leftover lobsters and shrimp! I was going to make a laksa but this 'looks so good!'
Who ever has leftover lobsters!? 😩
My thoughts exactly
@@joefahed lol I did! I had a 700 gram Australian southern rock lobster all to myself, I ended up making the best laksa I've ever had in my life with the whole thing plus the claws of two other lobsters of similar size.
I have your book. I love your teaching/communication style, taste aesthetic, and style vibe. Well done. Thank you! Carry on.
Perfect Halloween dish?! Put this in a cauldron and youre set! The fronds give it major swamp food vibes along with the potatoes
I need more Peg cameos from this channel
*SO ADORABLE*
The way you open shrimps is so genius. I’ve always opened them from the underside by hand, your method is much cleaner, easier and quicker
Damnit! I gotta try this recipe
Carla is the fun aunt I never had
Did not know that Carla had her own page. This is the best news of the month.
Feast of Seven Fishes-are you hosting or "fishing" for an invite?? (See what I did there?)
Those breadcrumbs is what we put on our “pasta con sarde.” Yum! And now I will be making this! This is actually a really, really easy recipe.
I’m from California, and I love this.
The commitment to the seafood stew is real
it is so comforting to watch your videos
Seafood stew sounds perfect for dinner tonight!
CARLA, This looks like a Great Dish to have with some Crusty Garlic Bread. You knocked it out of the Park with this one. DAVID, RI 1/18/24. Love to ad more Shrimp and some diced up Lobster tails.
I've never purchased a cookbook before, but having adored you for years online and watching a number of videos from your new book, I checked and it's in stock around the corner from me! I'm going to pop in and buy it after work! Much love from South Korea!
thank youuuuuu
@@CarlaLalliMusic123 I started reading it last night! So fun~ Can't wait to get cooking
this looks soooo perfect!
The recipe that made me a subscriber. LOOKS AMAZING!
Instead of the water on the green sauce, you could use lemon juice an make it an herby aguachile/cebiche. Same veggies, same seafood and same herb sauce.
I've done something similar with key lime juice! It was such a delicious meal!
First time watching your new channel, I love that you give lots of options for accessibility, I never use exact recipes I like to shake things up so the different ideas are a great touch
The dish looks tasty ! You are an amazing chef !
Carla's been looking so glam lately. I dig it.
Carla LOVES her some green sauce!
Love you so much Carla! You're the bomb-diggity!
Woah, this looks gorgeous and delicious!
I like that kitchen..good tools and that stove..ty Carla♥️
I think I'm going to make a version of this, tonight, with my own variations. Red/yellow bell pepper 'soup' is my intention, with cilantro, onion and spices.
Thanks for being one of the good ones who left the old place! You're better than them!
That looks amazing and sounds better than any cioppino
First, that soup looks delicious. Second, your deceptively simple linen top is phenomenal. Source?
This looks amazing
beautiful soup!
Thanks for the video, Carla!
I've never met a seafood stew that I didn't like, but I'm willing to have an affair with this one. 😋
14:34 Carla channeling Iyanla “Do you want sunlight in the winter? Well let me tell you something, you’re never gonna get it 🙂”
This is not a ctitique on the recipe, but is there a way to get the soup a bit thicker, without changing the flavor? My family and I prefer thicker soups/stews.
oh absolutely! once the potatoes are tender, transfer some of them (3/4?) to a blender with enough of the soup liquid to get them to puree. whip them up until smooth, then pour that liquid back into the soup and simmer a bit more. that will give it more body and a creamy consistency
@@CarlaLalliMusic123 Thanks so much for replying! Will try this soon.
What is a Feast of Seven Fishes? Sounds like a proper celebration :)
Italian Christmas Dinner that usually includes 7 different types of seafood!
I’ve had fish every Christmas Eve for over 50 years. We’ve never gotten up to seven. We mostly get 3-4.
definitely gonna make this tomorrow I think I’m
gettin sick
Carla, I love you! You always put a smile on my heart!
I get head and shell-on shrimp. Would it be too strong if a flavor to use the heads and the shells in the broth? I’m always wanting to try it but too nervous it’ll turn out too fishy!
Oh yeah, it will be EXCELLENT! If I had the heads I’d definitely throw them in
Hi, should i use the shrimp heads in the stock too?
Always.
I just want to know where you get your garlic from because those cloves... holy mole!
A gorgeous dish made by a gorgeous woman. Great recipe!
Do you worry about the green bits in garlic? I've heard some people say they are bitter but I've never really noticed that
I don't trust anyone who doesn't like anchovies.
OMG Yass to this dish.
DAMN. I. NEED. TO. TRY. THIS.
Really wish these videos were marked kid friendly and not marked as “for kids” so I could enable video notifications
Would it be okay to maybe stir a little cream through at the end just to mellow everything out and add a little smoothness and body? Looks delicious!
Italians don’t like mixing dairy with seafood. But a bit of coconut milk to take it to tropical fusion town might be a great idea.
Take inspiration and then cook how you like. You could make as is, and then you could add cream if you feel it's needed. Could also puree some of the potato to thicken. Cook for yourself and those you're feeding.
MORE PEGGY CONTENT PLEASE 😍😍😍
I wanna know what's in the pan on the shelf back of screen @7:16 ?! Looks like a pie or tart?!
10:32 I know I wasn't the only one thinking, "Pepper, pepper, pepper."
Ah, yes, a fellow YSAC fan
I made a verde sauce that's similar for pozole. When I first tried fennel, it was too strong for me. But maybe it's better cooked. Hmmmm...
Yum. That’ll be on our table soon. BTW, only the header shows up on the Patreon page link to the pdf. :-(
fixed it! thanks for letting me know
What if your allergic to shrimp? Would mussels be a good substitute?
Absolutely! Or clams, scallops, or just use more of the cod pieces 🐠
Me: Allergic to seafood and shellfish, have sensory issues with soup/stew
Also me: I see Carla, I click.
Wow. 13 seconds in and already I’m attacked 😂😂 It’s alright though. I’ll stick around for the cat stuff.
I need more screen time of carla's cat 😭
LOVE your nails! 💅
please update the link on the patreon - the recipe link does not show anything!!
fixed it fixed it!
Could you use frozen cod, or would you have to thaw it first?
I would thaw it first if possible!
@@CarlaLalliMusic123 Thank you!!! Can’t wait to make this 💚🍤💚
SPIN IT
Yum yum
I know this isn't the point, but your music is always stuck in my head
2:50 OMG, your nails are so cute ☺️
I want to know who did themmmm
Does anyone know if this recipe is included in the book?
It is! It’s also linked in the description 💚
Did I miss something or are there only 2 fishes- cod and shrimp. Where’s the 3rd?
The nails are major!
The lighting is really off in this video. Why isn't the white balance calibrated?
I’m from NorCal. I have never been to a movie studio.
Gooood afternoon from central Florida! Hope everyone has a great day!
You could have affiliate links to all the products your showing. Like what was that grinder bowl called? Link to your Amazon store. Your bowls. You are driving traffic. You should make money from it Carla and co.
So: add anchovies to _salsa Verde?_ Salsa verde is a Southwestern staple.
have you try this in a crock pot?
I wonder if there’s a good substitute for cilantro. Or is that sacrilegious for this recipe?
totally-try chives, chervil, parsley, any type of basil, or a combo of any of those
@@CarlaLalliMusic123 OMG BASIL!
BRB trying this recipe
Ps: I love your videos so much! You rock!
Also your video intro music is a bop
carla is too cute
This looks so good but I HATE coriander seed, cilantro, and cumin 🤣🤣🤣. I will skip that part
Sure the food is great, but outlets underneath the cabinets… wow great idea
I've been noticing in your videos you always have sprouted garlic. I feel like I hear all the time from chefs/food personalities that it changes the taste. Meanwhile I'm a combination of can't tell a difference, and can rarely ever buy garlic fresh enough that it's not sprouted
i feel like maybe a little half dollop of creme fraiche wouldn't be unwelcome at this party.
I live in Florida. I get enough sunlight. More than enough. 85* everyday lately. 😊😊😊
Fish in a pond.
CARLAAAAAA
i like cat stuff...my cat loves cod
A Tablespoon of oil...... teehee
The “black stuff” in the shrimps is a vein, not the digestive tract. Thank you all for coming to my TED talk (EDIT: It is called vein, but it’s the digestive tract as said in the video! The more you know eh)
Nothing but love, but you've got it wrong! It's the intestinal tract, but removing it is definitely optional. xo
@@CarlaLalliMusic123 you’re absolutely right 😅 it is called a vein, but it is not an actual vein! Thank you for the correction 🙏🏻
Please, adopt me.
Carla! Come to your senses and run away and marry me. You are my goddess!
That is too watery :(
“Inspired by Mexican food” girl.. this is a caldo de camaron rip off