You know what's interesting,Angela, is how simple it is to make this stock.Yeah, yeah, of...
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You know what's interesting,
Angela, is how simple it is to make this stock.
Yeah, yeah, of course. Now you let it cook. I mean, the most difficult
was the fishing. Oh, please, it's all about you!
Wasn't it? Cosi... Once the broth is ready,
it is sieved very carefully to remove all the bones. So that's the real secret... You get all the juice of the fish.
..you've got the stock. Now for the risotto itself. OK, oil in. Onion. Onion
Angela, is how simple it is to make this stock.
Yeah, yeah, of course. Now you let it cook. I mean, the most difficult
was the fishing. Oh, please, it's all about you!
Wasn't it? Cosi... Once the broth is ready,
it is sieved very carefully to remove all the bones. So that's the real secret... You get all the juice of the fish.
..you've got the stock. Now for the risotto itself. OK, oil in. Onion. Onion
Full Transcript
00:00:01.000 --> 00:00:03.036
You know what's interesting,
Angela, is how simple
00:00:03.036 --> 00:00:05.044
it is to make this stock.
Yeah, yeah, of course.
00:00:05.044 --> 00:00:06.052
Now you let it cook.
00:00:06.052 --> 00:00:08.032
I mean, the most difficult
was the fishing.
00:00:08.032 --> 00:00:10.999
Oh, please, it's all about you!
Wasn't it?
00:00:10.999 --> 00:00:11.032
Cosi...
00:00:11.032 --> 00:00:13.096
Once the broth is ready,
it is sieved very carefully
00:00:13.096 --> 00:00:15.072
to remove all the bones.
00:00:15.072 --> 00:00:17.052
So that's the real secret...
00:00:17.052 --> 00:00:20.999
You get all the juice of the fish.
..you've got the stock.
00:00:22.028 --> 00:00:24.032
Now for the risotto itself.
00:00:25.006 --> 00:00:26.084
OK, oil in.
00:00:26.084 --> 00:00:28.000
Onion. Onion.
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
