The Secret to Italy's Famous Fish in CRAZY Water
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- Опубліковано 15 сер 2023
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Today we are making the Southern Italy coastal classic, which translates to Fish in Crazy water, and let me tell you something, its not THAT crazy, but I’m gonna make it crazier so let’s just jump right into it.
Recipes:
How to Make Pesce All’ Acqua Pazza (Fish In Crazy Water) Even Crazier
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I would definitely do this with shell fish; clams, mussels, shrimp, scallops. like a ciopinno
Yes I was going to write that too 😊
I’m not a fish lover, but any other seafood is best. I would do that too.
i fell in love with cooking learning from your videos, i started on the valentine’s day truffle mushroom risotto… it’s been a great a year and half, thank u steve ❤️
Glad I found your channel again man (through Instagram) , remember watching you 4-5 years back with your pasta originals and OG knife dropping, when you first starting using the mouth go pro
Not that much of a fan of fish but this is one hell of a dish, glad to say I'm somewhat a chef now, working on it, I found my passion in cooking, I appreciate you man
Not sure you will see this but happy for you and thank you, it's crazy to say your videos played a role in who I am today
I'm starving looking at this. So easy and delicious.
Beautiful dish
Looks great, as always!
What a joy it was to see you with all your creative, talented, and fun friends! I loved seeing you filled with joy and reignited creativity! My heart was filled with happiness for you. Keep on collaborating since it spurred your desire for creating such beautiful content! You have always inspired me, thank you
I woulda tossed the skin in the mix just for the halibut. But seriously, I like the idea of using the immersion blender on those cherry peppers; I'd love to find them jarred that small compared to what's in most supermarkets. Nice recipe, I'm wondering if I could do this with some other species of seafood.
FIIIIIIIIISSSSSSHHHHHH!!!!
I've been a fan of the channel for a long, long time-- and I *think* this is the FIRST seafood video! I haven't even watched it yet, but I could not be more excited!
That looks insanely good!
My mouth is watering!!! Can't wait to make this--looks so-o-o-o-o good. Stopped by the farmers market this morning to get cherry peppers. Been trying to come up with a tomato-based sauce for fish that's spicy and flavorful but haven't quite mastered it. This ought to do it--thanks for the recipe. Off to the store to get fish. 🐟🐠🐟
keep these great recipes coming. Love the show lots of my grandma type recipes
I love this dish, its really flexible if you're down to replace the fish. Almost anything that can be steamed works.
But collagen aside, i feel like the fatty flavor of the skin really changes the flavor profile. You can do without fine, but it just gives another level.
The romans didnt love their garum for nothin
❤ always
Wife made this. Super easy. Used leeks instead of onions. Felt the cherry pepper’s in the main recipe were a great heat level but purée will not go to waste. Very delicious!
I love a good fish stew or fish that's poached correctly without drying out 😋.
pickled/calabrian/both peppers are your version of chef john's cayenne, I dig it. it's good to have a style and a 'secret ingredient' imo, I think it is a loving way to cook. I have some things I put in a lot of stuff too--fig jam, sumac, gochugaru
i learn so much from you!
Love your channel 🎉🎉🎉🎉❤❤❤❤❤
My teeth are sore just watching this. Thanks for another great vid. You’re the best
I love this crazy water recipe … I’m In love with it, I’m not a fish fan, but any other seafood is perfect for it too, and some warm bread or spaghetti hahaha… now I’m getting hungry lol
Great dish 💙😋
did this tonight, with some capellini, was delicious!
Nice!
I watched a previous video on homemade BBQ sauce that you made....im a newbie at cooking, anyways iwas amazed at how many layers of flavor it had..... awesome channel....
I saw that Balmuda toaster, dude. Very good taste in hardware - best toaster I ever bought
Wow, Stephen, this is a gorgeous looking dish! Any fine restaurant would be proud to serve this. Love the beautiful orangey color. Mmmm-mmmm!
I gotta say, you picked the best possible choice of fish for this. It’s fine if it broke up - they were large chunks at least. Some (most) fish just falls apart. Also, halibut is such a pure white, it’s moist and it’ s attractive. It also doesn’t have much flavor, being so mild, it’s perfect for the very flavorful sauce you made. It should absorb some of that cherry pepper heat and pickling flavor all through it.
Another one outta the park!
I always love the detailed cut instructions, so easy to mess up 😂😂😂🤣
Oh WOW!!🤤love me some fish in crazy water any day!🤪
I've been cooking fish in crazy water ever since the OG gennaro contaldo had it on his channel...awesome to see your interpretation of it!
Those knife skills 😍
I never would have thought to use a puree of hot cherry tomatoes. I'ld have just used a drizzle of Calabrian chili oil. But, I'm digging that hot cherry tomatoes idea. Great call.
Hey I just wanted to let you know I'm happy for you to get your 100,000 subscribers. I have been in the restaurant for over 27 years. I was a manager and Sommelier at the only 4 diamond AAA restaurant in Indianapolis, Indiana. That is the highest rating any Indiana restaurant has ever gotten. I will never see a dollar of it but at least my dream came true. So what you said on that video mattered to me. I also worked in an all Italian restaurant (obviously not an olive garden) with an all Italian Wine list as a Sommelier. Me and my girlfriend watch you before we do anything cooking wise. The mushroom anglotti is one of our favorites and also something we did at Vida. Just wanted to give you a huge call out congrats man!
By the way please do an uni pasta video!
he's actually at 1,000,000 subscribers! 🙂 and congrats to you in your career as well
bravo 👏🏽
BOOM!
I need to make this. Don't think i can get chili cherries though
Oh my god, I think mussels would be great with this!
My family is from Naples and Salerno ...I started Studying Italian recently .I'm the only one that didn't learn it in the house growing up .mum married an Austrian .So no one spoke Italian here .this annoys me no end .
A friend is trying to talk me into moving to Naples .
It's a thought.
Anyhow ....my favorite thing to add, to most everything ,are hot cherry peppers .
Sauces ,sammiches ,pastas .
I always have a couple of jars on hand .I go thru them fast
2x now with this sauce ....hmmm....
I love getting a bite of the actual pepper though ,so I'd do both for sure .
I make this tilapia ,lemon ,and hot cherry pepper spaghetti, when I'm in a rush to just get something good in a bowl .
I'm going to have to try this,but probably with tilapia .I just love tilapia .
My fave ciabatta is trader joes ,but I live in queens .trader joes is easier than going Astoria for me .
No parking there .
I used to go once a week to Astoria , for deli and bakery .
No more .
I have to find my lard bread elsewhere .
😭
Gonna try this over the weekend
Slayed by the MAN! so yea more garlic and southern pepper?
get ya a man that can cook is all imma say 🎉
y’all gotta get you a me then 😂
Why the offset spatula to remove the fish? Great dish!
This is the perfect for entertaining. Get a big pot, the whole fish, and lots of other shellfish and mollusks, plenty of bread, set the whole thing on a table, have plenty of bread, and instant party.
Halibut is $30\lb at Whole Foods where I live! It’s a premium fish. How many guests you gonna have?😅
You could do it with other white fish like red snapper (I rarely ever see it) or haddock, and maybe some kinds of bass or cod, but all of the good fish are getting harder to get.
Oh, and have you seen a whole halibut? They’re as big as a small child.😁
@@jeanniebrooks That's what I mean. All I said was a whole fish. The fish is up to the cook
I have that cutting board!
New camera? Looking very sharp on the production stakes and as for the dish...mmmm
2:03 damn son that was some fine knife work
Isn't fish fat supposed to be good for cholesterol levels?
Cioppino would be nice for a video my dude!
Do you put pachino tomatoes to crazy water fish?
Steven, love you homie, love what you do... praying that Rosetta Stone helps you finally hit "orecchiette"! =D
I just realized that the low angle used to film this makes me feel I'm outside Stephen's food truck. 😀
Did you get that halibut from Ben Stern?
Italian American with high cholesterol? why I never ;)
Veal saltinbocca recipe soon please
Dude thank you I love your videos. I have same mindset as you. In my opinion, you might want a second opinion about your health. Italian food forever!
Since I'm a daylight chef (Zero stars), I never take time to try to make my food look fancy....
That just makes it longer till I'm eating.
It was your best work so far… do more when you can.
☺👌
Yeah, Steve sure loves his cherry peppers! :)
Dietary cholesterol has a negligible effect on blood cholesterol levels. Fish skin, in particular, is quite good for you. (But if you don't want it, you do you.)
My man’s worried fish skin affecting his cholesterol, whilst adding enough salt for a land speed record 😂
Sodium and cholesterol are two different things.
@@MatthewBates9124no kidding Dick Tracey, where did you park the squad?!
One is cholesterol, and the other is blood pressure
Eating colesterol doesn't produce colesterol...
Find a new doctor.
Any one who’s NOT a chef or has never worked in industry, always think that we use too much salt. Not true, we are preparing dishes that will not need any further seasoning upon service. Also, kosher or sea salt has less sodium and chemicals than common iodized salt (which is also a lot “saltier”). Pros use salt as a flavor enhancer, it will not taste salty. AND the dish calls for salty or sea water!
Pretty sure the fish fat in the skin would actually be beneficial to your high cholesterol.
Why would anyone cook fish in Crazy Water? Just for the halibut.
Boo! BOOOO! (upvote)
😂
😄🧡💛💚💙
YOOOO im so early.
I'll need to take out a loan to buy halibut
Why ? Where do you live ?
@@aris1956 California. It goes for $20+ a pound
@@nonservitium
Fish in general where I am has become insane. It's such a shame because it's so good for us
@@TheSilverwing999 funny, I live in a coastal town, with a pretty healthy fishing industry, but it's not sold locally, mostly because the small population can't support a local fish market...so everything is so
D to distributors. I'm 10 minutes from the harbor and I can't find a whole fish to save my life
Not a fan of fish but huge fan of the channel. You’re killing it man.
crazy? i was crazy once.
they locked me in a room…
a rubber room, filled with rats.
i hate rats; they drive me crazy….
I didn't know Jimmy Kimmel could cook.
Ah yes 150 dollars for a scheme, son of a bitch im in!
For sure that is delicious, just without the onions, mixing onions and garlic in the soffritto , give more Spanish Mexican cuisine flavors 🌶
Sez who?
Naw
So what? It doesn’t have to be all Italian all the time, right? There’s a lot of fusion these days. Italians are putting anchovies and Thai fish sauce in their marinara and Sunday Sauce! Now that’s some “crazy sauce”too.
You’ll drive yourself crazy trying to keep your cholesterol down by diet alone- - it’s genetic, like diabetes. You need a better doctor who will put you on statins. That’s standard practice today. Also, take omegas like Alaskan Salmon fish oil gelcaps. (What could be better!)
My husband got high cholesterol readings at about your age. Seriously, meds are the only way.
Take care of yourself! We just love you and look forward to more fish !
"Garden" bahahaha u mean ur hallway
That underbite tho😂
Do you not like this guy.
Chef: oh, my doctor said cholesterol.
Removes the smallest amount of fat from an extremely lean fish.
glugs in a bunch of olive oil. 🙄
(FYI cholesterol alone is a horrible marker for determining health. Every cell of your body is made up of cholesterol. cholesterol is not not as important to metabolic health or risk of heart disease. Try looking at other markers in tangent such as BMI, triglycerides, A1C, etc.)
You read way too much into that my dude
Yeah probably, but you took the time and thought to put it in your video. So 🙃@@NOTANOTHERCOOKINGSHOW
Fish fat is not a cardiologist concern. Normally, that is a plus. Canned vegetables and bottle low quality oil, bad for you.
Get a new doctor they are wrong about cholesterol. Look into it.
I always add olives to my acqua pazza - so good 🫒