00:00:09to fish you I love a fish – if your
00:00:12interests or your bays and stuff like
00:00:13that
00:00:14beautiful flakes of fish tomato sort of
00:00:17like that for me well what I love about
00:00:19this dish is the fish man that does all
00:00:21the work so over here I’ve got some
00:00:24prawns I’ve got some mussels
00:00:27I’m going to tap a prawn get in there
00:00:28big boy have a little tap and a little
00:00:33close-up we have some red mullet here
00:00:38you might call it snapper or something
00:00:40and this is Pollock over here Coley
00:00:42Watson Coley here so it’s kind of like a
00:00:44white flaky fish what I want to do is a
00:00:46couple of things first and foremost let
00:00:48me tell you what will wipe down if you
00:00:51can come in as well just pinch your
00:00:53Philip here obviously all the bones and
00:00:56the fish one has removed the bones I
00:00:58pinched it and I’m just going to score
00:00:59it it makes it look pretty but also it
00:01:01lets flavor go in
00:01:03that’s a nice close up for a dodgy old
00:01:04camera is that your camera mine
00:01:06is it then we got the Coley here this is
00:01:10like a basically a whitefish but you
00:01:11know every every country seems to have a
00:01:13different version of a flaky whitefish
00:01:15again we’re trying to get fish that
00:01:17aren’t being overfished guys so make
00:01:20sure you’re buying the right ones
00:01:22also here I’ve got some muscles the most
00:01:26ethical sustainable fish in the world
00:01:28you know wherever you put these they
00:01:30clean the water then you Tricia’s
00:01:32they’re cheap even students going to for
00:01:34them we got some clowns here which are
00:01:37real good and we’ve got some prawns so
00:01:39what am I going to do the story with
00:01:41this stew starts with our good old
00:01:43friends some garlic
00:01:47Matt come forth we have a pan can you
00:01:51see in that pan prove to me you can see
00:01:52in that pan because if you can’t see in
00:01:53the pan and the rest of the world can’t
00:01:54see in the pan okay come over here we’ve
00:01:56got toast
00:01:57we got toast again griddle toast nice
00:01:59okay so this is a hot pad it’s on a full
00:02:01whack so you see that here we go we’re
00:02:03going to go in with some of our oil okay
00:02:06we’re then going to go in with some
00:02:09chili and garlic now you remember that a
00:02:11boy obeys our French brothers and
00:02:13sisters that are amazing cooks a
00:02:15bouillabaisse can take up to two days to
00:02:17prepare we’re going to do this in about
00:02:19three-and-a-half four minutes so we
00:02:21start with the beautiful Chilean garlic
00:02:25I’ve got some fennel tops here my little
00:02:27gangly friend okay we’re going to rip
00:02:29this up
00:02:29and get that in fennel is like an OCD
00:02:31it’s delicious you could use parsley or
00:02:33basil instead we’re going to go straight
00:02:36in with some mussels we go in with some
00:02:38mussels we’re going to put the we’re
00:02:41going to get this fish on top of the
00:02:44mussels we’re going to play this in
00:02:45class throw in some prawns this is a
00:02:47wonderful shared dish so we’re just
00:02:49going to put this chilling around like
00:02:51that we’ve got our little white fish
00:02:55there I’m even going to put some squid
00:02:57in bear with me lovely people show this
00:02:59out that’s been going for about one
00:03:01minute the thing I love about this dish
00:03:03all my friends is or let me show you
00:03:06another way come over here just very
00:03:08quickly if you want another way of
00:03:10preparing squid once you cleaned it open
00:03:12it up like a book here open up to the
00:03:14intern always facing out right and then
00:03:16lightly don’t even press down score the
00:03:19fish right in a crisscross and then when
00:03:22that bad boy cooks right it’ll roll up
00:03:24and look like some kind of funny loofah
00:03:26from Planet loofah right and then what
00:03:29is nice if it looks good but also these
00:03:31little Kris Casas took grab onto flavor
00:03:33and flavoring so zip it in half we’re
00:03:36going to go in like this we’ve got it
00:03:39all in there I’m going to put some
00:03:40brutal beans in guys because it’s that
00:03:42time of year in England you could go
00:03:44peas you could go cannellini beans fava
00:03:46beans whatever you want to call it beans
00:03:48then I’m going to go in with a swig of
00:03:50white wine you don’t have to use wine it
00:03:52could just be lemon juice just a core of
00:03:55a glass
00:03:55we’re going to get it in this is a
00:03:57beautiful romantic dish it’s exciting
00:04:00it’s fun I’m going to scrunch up some
00:04:02tin tomatoes in my hand
00:04:05tin tomorrow’s are great they’re always
00:04:07picked when they’re at their best to
00:04:09scrunch them up like that and then I’m
00:04:12going to season it
00:04:13look at that it’s beautiful see then
00:04:16with salt and pepper and we’re going to
00:04:19put the lid on and pray to the big man
00:04:22upstairs okay we’ve got toast here which
00:04:25is good toast going over here let’s have
00:04:27a little cleanup I made a mess
00:04:29any other questions lovely Liz you’ve
00:04:32caught what’s coming in miss H Dolan how
00:04:35can we start a food revolution of our
00:04:37own good question how can you start a
00:04:39food revolution of your own look listen
00:04:41the whole point of the show food
00:04:42revolution whatever country you’re in is
00:04:44about trying to empower friends families
00:04:49foodies parents around the world to not
00:04:52put up with feeding their kids rubbish
00:04:54at school but also you know just tryna
00:04:57you know what I’ve done in England and
00:04:59I’ve got a couple of dudes that I do it
00:05:01with Hugh fairly witnessed or was one of
00:05:03them in England you know he kind of you
00:05:06tell stories about food production and
00:05:08where food comes from you know the
00:05:10ethics of fish and meat and eggs and you
00:05:12know the damage that we can do to the
00:05:14world we’re not trying to fall really
00:05:15one we’re not trying to lecture anyone
00:05:16but what we are trying to do is make the
00:05:18public aware and the one thing that I’ve
00:05:20learned is if you give the public great
00:05:22information they make great choices and
00:05:26I think the proof is that we can make a
00:05:28difference so if you want to start your
00:05:30own food revolution get on Facebook
00:05:32start one of your own food revolution
00:05:33Facebook groups then my team will see
00:05:36you will find you and we’ve got whole
00:05:39team a big boy if you just scour around
00:05:41the room look at all these lovely happy
00:05:43people look the happiness that comes
00:05:45from them I love a smile then there’s
00:05:47rich home chase me and then we’ve got
00:05:50the lovely girls in the background
00:05:52behind the tripod see the girls there
00:05:53they’ve almost camouflage into books
00:05:55they’re the real brains and then there’s
00:05:57Paul at the end security and Christina
00:06:00but we do we have a food
00:06:02team and one of our jobs when when I got
00:06:05the TED Prize last year and we got some
00:06:08money from them we put it into part of
00:06:11where we put it into a part from
00:06:12Huntington which is where Food
00:06:14Revolution season 1 was was in to
00:06:16building a website that could facilitate
00:06:18activism around America so guys am i
00:06:21what do I need to tell these guys that I
00:06:22haven’t said already and go to
00:06:24jamieoliver.com sorry
00:06:27sign the petition go to food revolution
00:06:30comm sign the petition if you haven’t
00:06:31already please do it and get all your
00:06:33groups it’s up there on the screen right
00:06:35now thank you to Mashable Liz tell
00:06:40everyone about Mashable if they don’t
00:06:41know anything about it already
00:06:42so Mashable um have been supporting us
00:06:46for quite a while since the first series
00:06:49and they are going to be featuring the
00:06:52food revolution within the next week or
00:06:55so but they’ve been tweeting along in
00:06:57their HQ and we just want to say thank
00:07:01you and their big online that when
00:07:02they’re a big deal they got loads of
00:07:03followers it’s an amazing community yes
00:07:06it’s a huge online media hub that
00:07:09actually deals in social media and it’s
00:07:12groundbreaking and those are the new
00:07:15stuff that’s out there and happening and
00:07:16it’s really up to the moment so unless
00:07:18you well there you go a big big big love
00:07:22to Mashable thank you for your support
00:07:23we really need it and we really
00:07:25appreciate it we take nothing for
00:07:27granted and I think yesterday with the
00:07:29LAUSD ban in the flavored milk was just
00:07:31just the beginning so back to the fish
00:07:35jus from Mashable to fished you we’re
00:07:37going to go into this bowl please come
00:07:38forth drumroll please rich liz drumroll
00:07:50the rad stuff that was Backstreet Boys
00:07:53if you didn’t know bring him back the
00:07:55castles me Kids on the Block
00:07:56oh yes it was New Kids on the Block but
00:07:58I’m not sure if that’s fairly being
00:08:00rival you’ve been wrong or vice versa
00:08:02okay big boy could come come into our
00:08:04world come into my world okay
00:08:06let’s get a close-up get in there get
00:08:08the closest you can show the world
00:08:10they’ve only got little computers
00:08:11they’re probably on computers from eight
00:08:13years ago okay look you can see where
00:08:16the squid has curled up look at that bad
00:08:18boy it’s just beautiful that’s just
00:08:20going to curl it’s very very nice that’s
00:08:23ready to go now look live with the if
00:08:27you just look here you’ve got juice
00:08:29you can put new potatoes in there little
00:08:32I put fava beans in but it’s that time
00:08:34of year you can put pasta in there if
00:08:36it’s a quick cooker so we’re just gonna
00:08:37I’m going to finish that now what I’m
00:08:39going to do turn off the heat as per
00:08:42usual with lemon I’m going to give it
00:08:47lemon a little roll and that’s quite
00:08:50good it gets the fragrance of the skin
00:08:52going breaks up a little little as you
00:08:55file that’s what you call little
00:08:56capsules and you get more juice out of
00:09:00it that way and back let’s let’s bring
00:09:02this beautiful fish to anyway the guys
00:09:05for all you guys are watching live
00:09:07around the world hopefully I won’t steam
00:09:08up my camera let’s just go back there yo
00:09:10camera rich little camera other camera
00:09:13please rich there you go oh that’s not
00:09:16such a good view is it let’s see if we
00:09:17can improve that view a little bit Oh
00:09:19not the best view in the world if we can
00:09:21elevate that onto the oven
00:09:23technically we’re achieving wonderful Oh
00:09:26see I don’t even need a camera
00:09:28now you switch bring me back to my
00:09:31camera okay fair enough he looks better
00:09:32and yeah that is a slightly odd shot but
00:09:35that’s a quite a pretty shot no it’s not
00:09:36there you go
00:09:37well there you go we tried we failed and
00:09:40we could even shoot it through the prawn
00:09:41cocktail let’s try at least I’m trying
00:09:43to be creative people are watching
00:09:45around the world only water that is a
00:09:47really good shot of the fish too okay
00:09:53let’s get back to the real word stop
00:09:54being an idiot okay at once you can slip
00:09:57all this seafood now it’s all opened up
00:09:59and it’s off the heat you can drizzle on
00:10:01some quality olive oil high and
00:10:03polyphenols really good for you
00:10:05delicious then we go into some citrus
00:10:07that’s going to spank it away good
00:10:09flavors that now is the time to get a
00:10:12spoon and just angle this pan here and
00:10:16have a little slip look at that I’m
00:10:19coming come on that’s just a little
00:10:21continue little globules of olive oil
00:10:22have a little slurp blow okay
00:10:27the genius of this dish there genius is
00:10:30that muscles half of muscles is not
00:10:34about that me is about their juice and
00:10:36the juice has cooked out of the fish and
00:10:39into the stores and the sauce has cooked
00:10:41back up into the fish the great thing is
00:10:43if you like Marrakech you could put
00:10:45harissa through there if you love sort
00:10:46of Spain or you know you could put some
00:10:49saffron through there you know you could
00:10:51use any accent from any country that you
00:10:53love and adore and you can spike this
00:10:55fish too and make it your very own most
00:10:57importantly you take it to a table like
00:10:59this right when let’s just put some
00:11:01juice back over here look how gorgeous
00:11:03it looks
00:11:03all right get yourself some mayonnaise
00:11:06and hit it with some garlic so I’ve got
00:11:07some mayonnaise somewhere near here
00:11:11I literally just pounded up some garlic
00:11:13real hot hot hot raw garlic pound it up
00:11:17put it in here so it goes to the table
00:11:20you know you get some nice hot toasts
00:11:22around here like that right let’s plate
00:11:24one up I think that this bowl is
00:11:28probably
00:11:29big enough anything I showed me to say
00:11:31save the guys girls have I forgotten
00:11:35anything
00:11:37silence in the room yeah that’s a good
00:11:39thing okay so let’s get in here Matt for
00:11:41close up you don’t need to look at me
00:11:43right now we’re going straight over to
00:11:44the bowls we’re going to put in those
00:11:46prawns look at that absolutely beautiful
00:11:48I want to put a toast in at this point
00:11:50as well why do we put it in now because
00:11:52we’re going to put in some more fish but
00:11:54it’s the juice that then soaks into that
00:11:57toast that is heavenly right we’re going
00:11:59to put a little bit of the red mullet in
00:12:01there and that’s just beautifully cooked
00:12:04and delicate look at that absolutely
00:12:07gorgeous and then with the squid you can
00:12:09see how good that is I’m going to go to
00:12:12the bottom and get some of that
00:12:15beautiful juice mussels make sure
00:12:20everyone gets a bit the thing I like
00:12:21about this dish is if you’re like a
00:12:23student and you’ve got no money if you
00:12:25go the fishmonger or you’re lucky enough
00:12:27to have one you just tell them you’ve
00:12:28got no money and it’ll give you
00:12:30incredible fish that’s cheap and it will
00:12:32give you trimmings and bits and pieces
00:12:33and I promise promise promise you that
00:12:35you can make just as luxurious beautiful
00:12:37fish too if you’ve got loads of money
00:12:39and you don’t care you can play with
00:12:41lobster or crab or scallops scallops or
00:12:44whatever you want to call them so really
00:12:46the great thing or principle about this
00:12:48dish is you can make it your very own
00:12:50and you know I think that’s nice when
00:12:55you’ve got dishes that are inclusive and
00:12:57I think the important thing to remember
00:12:58guys is no matter where you come from
00:13:00like the best food that I’ve ever seen
00:13:02in my life has always been from poor
00:13:05communities right and why is that do you
00:13:08think
00:13:08well well most importantly firstly first
00:13:10and foremost is poor communities that
00:13:12have the ability to cook so it don’t
00:13:14matter if you’re rich or poor if you
00:13:16can’t cook your amok you can’t look
00:13:18after yourself you can’t be creative
00:13:20you can’t cook great food with a rubbish
00:13:22budget you know you can’t nourish your
00:13:25kids or yourself properly if you’re poor
00:13:27and you can cook you can do loads if you
00:13:30go in and I’ll be in the parts of the
00:13:32world where they really got nothing
00:13:34nothing and they are eating food like
00:13:37you just wouldn’t believe so there you
00:13:40go guys and
00:13:41a beautiful little dish I’m just going
00:13:44to finish that off with a little bit of
00:13:46that garlic aioli that I’m going to
00:13:48dollop over the top when that raw garlic
00:13:50hits the hot broth you know something
00:13:54very special happens I can’t pop Kampai
00:13:56put me my head round it I’m just putting
00:13:58some fennel on now there you go guys
00:14:00that is the end of our fish friendly
00:14:03addition today three dishes the
00:14:05old-school retro prawn cocktail
00:14:08shamone shamone shamone we’ve got the
00:14:11lovely squid crostini Mediterranean
00:14:14Sally bit dry now but ensure you look
00:14:16all right on the computer and we have
00:14:18got the beautiful fish June you heard it
00:14:20right fish June nice one guys
00:14:23love you all thanks for all of your help
00:14:25on food revolution I can’t tell you how
00:14:27profound LAUSD banned the flavored milk
00:14:29tomorrow yesterday was it will have
00:14:31ripples it will have an effect but all
00:14:33other groups there’s five hundred groups
00:14:35around the whole of America doing their
00:14:37thing local activism keep talking to us
00:14:39keep doing your thing we love you we’re
00:14:41proud of you and remember it’s not my
00:14:43food revolution it’s yours
00:14:44so over and out from mr. Oliver you are
00:14:47the best
”