1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,693 Speaker 1: from News Talks at Me. 3 00:00:12,733 --> 00:00:15,053 Speaker 2: Nicki Weix is our cooks. She's here with us this morning. 4 00:00:15,173 --> 00:00:17,893 Speaker 2: Killed good morning, Happy Valentines. 5 00:00:17,973 --> 00:00:22,173 Speaker 3: Happy Valentine's. In honor of that, I brought myself a 6 00:00:22,173 --> 00:00:27,013 Speaker 3: lovely big, well not that big chocolate marshmallow rasby Marshmallow 7 00:00:27,053 --> 00:00:29,613 Speaker 3: Heart yesterday when I was doing with shopping, softed in 8 00:00:29,653 --> 00:00:31,133 Speaker 3: the car and thought that it'll do me. 9 00:00:32,133 --> 00:00:34,613 Speaker 2: Is it a super fancy one or I don't know. 10 00:00:34,533 --> 00:00:36,293 Speaker 3: If it was. It kind of looked fancy. It was 11 00:00:36,293 --> 00:00:38,813 Speaker 3: probably expensive, but you know, it was just the thing. 12 00:00:38,893 --> 00:00:41,373 Speaker 3: I'm very good. Yeah, do you subscribe? 13 00:00:41,573 --> 00:00:46,733 Speaker 2: Well, I mean, so it happens to be the nine 14 00:00:46,813 --> 00:00:51,293 Speaker 2: year old's birthday today, Well yeah, so that is the 15 00:00:51,373 --> 00:00:54,333 Speaker 2: kind of main focus of celebrations in the house. However, 16 00:00:55,053 --> 00:00:57,613 Speaker 2: I always try and do something small for my wife. 17 00:00:57,653 --> 00:01:00,693 Speaker 2: So I got I got a little card, and I 18 00:01:00,733 --> 00:01:02,453 Speaker 2: was gonna get us some fancy chocolates, and then in 19 00:01:02,453 --> 00:01:04,053 Speaker 2: the end I got a bag of Maltese as a 20 00:01:04,093 --> 00:01:05,813 Speaker 2: bag of Eminem's and a bag of Jolly Rancher, just 21 00:01:05,813 --> 00:01:08,453 Speaker 2: because I know she loves you know, and that she's 22 00:01:08,973 --> 00:01:10,213 Speaker 2: sweet taste. 23 00:01:09,853 --> 00:01:12,773 Speaker 3: Yeah, right, well, I was just saying to your producer 24 00:01:12,813 --> 00:01:14,533 Speaker 3: that it's a tough it's a tough gig for me, 25 00:01:14,573 --> 00:01:17,133 Speaker 3: and I think was most women like to kind of 26 00:01:17,133 --> 00:01:19,373 Speaker 3: be cool and go, oh no, it doesn't mean much 27 00:01:19,413 --> 00:01:21,373 Speaker 3: to me, but you know, try not giving them or 28 00:01:21,413 --> 00:01:22,173 Speaker 3: not acknowledging. 29 00:01:22,213 --> 00:01:23,933 Speaker 1: Some people soon. 30 00:01:23,853 --> 00:01:27,453 Speaker 2: Find out exactly exactly anyway, So you've got for anyone 31 00:01:27,453 --> 00:01:29,453 Speaker 2: who maybe hands forgotten and is just trying to make 32 00:01:29,533 --> 00:01:31,373 Speaker 2: up for things this evening, this could be a great 33 00:01:31,373 --> 00:01:32,373 Speaker 2: little number, I reckon. 34 00:01:33,173 --> 00:01:35,733 Speaker 3: I think. So. Look, this is a sort of boojabas 35 00:01:35,813 --> 00:01:39,653 Speaker 3: type seafood soup. I used to always have it at 36 00:01:39,693 --> 00:01:43,293 Speaker 3: a wonderful restaurant on Ponsumi Road called Angle Sea Bar 37 00:01:43,573 --> 00:01:46,093 Speaker 3: and Grill that my parents used to love, taking all 38 00:01:46,093 --> 00:01:48,493 Speaker 3: of us girls too. It was so great, and they 39 00:01:48,573 --> 00:01:50,693 Speaker 3: had this wonderful booa bas that we just loved. 40 00:01:50,693 --> 00:01:50,973 Speaker 2: It was. 41 00:01:51,053 --> 00:01:53,333 Speaker 3: It was massive, it was gorgeous, it was chilly, it 42 00:01:53,373 --> 00:01:55,773 Speaker 3: was packed full of seafood. So I've recreated it and 43 00:01:55,853 --> 00:01:59,253 Speaker 3: I've cooked it many times. And on one occasion one 44 00:01:59,293 --> 00:02:00,893 Speaker 3: of the gentlemen that I it was part of the 45 00:02:00,933 --> 00:02:03,213 Speaker 3: group said marry me, and so I called it my 46 00:02:03,293 --> 00:02:04,693 Speaker 3: marry Me seafood soup. 47 00:02:05,253 --> 00:02:06,933 Speaker 2: I love that so good. 48 00:02:07,173 --> 00:02:09,173 Speaker 3: I know, I know it's like, oh my god. So 49 00:02:09,213 --> 00:02:11,893 Speaker 3: look it's super easy. Get a nice, big, heavy based pot. 50 00:02:11,893 --> 00:02:15,933 Speaker 3: This serves two. Okay, add a good splash of olive oil. 51 00:02:15,973 --> 00:02:18,933 Speaker 3: I've used about sort of four tablespoons two big cloves 52 00:02:18,933 --> 00:02:21,493 Speaker 3: of garlic. Crush those and just fry those off kind 53 00:02:21,493 --> 00:02:23,613 Speaker 3: of gently. You don't really want too much color on them, 54 00:02:24,173 --> 00:02:26,853 Speaker 3: and then add in four I can have crushed tomatoes, 55 00:02:26,893 --> 00:02:29,573 Speaker 3: use a good quality one if you're trying to impress somebody, 56 00:02:29,813 --> 00:02:31,533 Speaker 3: and send of that for two to three minutes, and 57 00:02:31,573 --> 00:02:34,053 Speaker 3: then add a good slosh of wine. I've used half 58 00:02:34,093 --> 00:02:36,333 Speaker 3: a cup of white wine here and cook that for 59 00:02:36,413 --> 00:02:38,413 Speaker 3: one minute. So you're just cooking off the alcohol there, 60 00:02:38,413 --> 00:02:41,293 Speaker 3: but you're left with that beautiful, sort of mysterious flavor 61 00:02:41,293 --> 00:02:43,613 Speaker 3: of wine that you get in cooking. And then the 62 00:02:43,653 --> 00:02:46,093 Speaker 3: sauce come kind of left at the stage. That's your sauce. 63 00:02:46,133 --> 00:02:49,653 Speaker 3: It's done, and just before serving, what you want to 64 00:02:49,693 --> 00:02:51,733 Speaker 3: do is bring that sauce to the heat and then 65 00:02:51,813 --> 00:02:54,493 Speaker 3: add in about three hundred grams of white fish that 66 00:02:54,533 --> 00:02:57,573 Speaker 3: you've chopped up into kind of large bite sized pieces. 67 00:02:57,813 --> 00:02:59,613 Speaker 3: That's six to eight muscles that you've given a good 68 00:02:59,613 --> 00:03:02,133 Speaker 3: scrub and taken those beards, the little hairy bit out 69 00:03:02,133 --> 00:03:04,693 Speaker 3: of there by just pulling it, pulling it towards the tip, 70 00:03:05,293 --> 00:03:08,373 Speaker 3: the top end of the muscle, about six to eight cockles. 71 00:03:08,573 --> 00:03:10,933 Speaker 3: Now you could use all muscles. You could use all cockles, 72 00:03:10,973 --> 00:03:14,053 Speaker 3: doesn't really matter. Again, you could add different seafood into hair, 73 00:03:14,093 --> 00:03:17,053 Speaker 3: but this was just my favorite combo. And what you 74 00:03:17,093 --> 00:03:18,413 Speaker 3: want to do is you want to add all of 75 00:03:18,453 --> 00:03:20,693 Speaker 3: that into your sauce and then cook it for about 76 00:03:20,733 --> 00:03:23,773 Speaker 3: two minutes. And that's long enough really that some of 77 00:03:23,813 --> 00:03:26,733 Speaker 3: the shellfish at least will have started to spring open, 78 00:03:26,813 --> 00:03:31,013 Speaker 3: meaning they're kind of cooked. And then just after that 79 00:03:31,173 --> 00:03:33,493 Speaker 3: add your prawns because they need slightly less cooking, and 80 00:03:33,493 --> 00:03:36,413 Speaker 3: those have been shelled. I like to leave the little 81 00:03:36,453 --> 00:03:39,213 Speaker 3: tiny bit of the tail on and cook those again 82 00:03:39,253 --> 00:03:41,213 Speaker 3: for about one to two minutes until they're bright pink. 83 00:03:41,373 --> 00:03:43,253 Speaker 3: So make sure you use raw prawns for this. You 84 00:03:43,293 --> 00:03:45,813 Speaker 3: don't want use already cooked ones because then there'll be rubbery. 85 00:03:46,413 --> 00:03:48,413 Speaker 3: And then to serve, all you do is just remove 86 00:03:48,453 --> 00:03:51,333 Speaker 3: all that chat beautiful shellfish which will have released its 87 00:03:51,373 --> 00:03:55,693 Speaker 3: beautiful sort of salty oceany flavors into your tomato bass. 88 00:03:56,493 --> 00:03:59,213 Speaker 3: Put that into two nice, big deep bowls, and then 89 00:03:59,333 --> 00:04:01,813 Speaker 3: in the pot that's got all the sauce, whiskin off 90 00:04:01,853 --> 00:04:05,453 Speaker 3: the heat a big about quarter of a cup of 91 00:04:05,493 --> 00:04:09,173 Speaker 3: mayonnaise and about quarter of a teaspoon or you know, 92 00:04:09,493 --> 00:04:11,773 Speaker 3: it depends on your taste, but I like this very hot, 93 00:04:12,613 --> 00:04:14,773 Speaker 3: and I use fresh minced chili because I can sort 94 00:04:14,773 --> 00:04:17,573 Speaker 3: of control it that way, and whisk that in so 95 00:04:17,613 --> 00:04:19,693 Speaker 3: that you've got this slightly little it'll sort of light 96 00:04:19,733 --> 00:04:22,053 Speaker 3: in the color a little bit. Pour that in and 97 00:04:22,093 --> 00:04:25,653 Speaker 3: around your seafood bowls, garnish with a bit of parsley, 98 00:04:25,733 --> 00:04:29,093 Speaker 3: and serve it with some lovely buttered, crusty breath, and 99 00:04:29,173 --> 00:04:32,533 Speaker 3: it's just it's just the bomb. I'm telling you. It's great. 100 00:04:32,573 --> 00:04:37,053 Speaker 2: It looks so good to the photograph. That's quite impressive. 101 00:04:37,813 --> 00:04:38,333 Speaker 3: Yummy. 102 00:04:38,493 --> 00:04:42,773 Speaker 2: Yeah, yeah, that's perfect. 103 00:04:43,253 --> 00:04:45,453 Speaker 3: Yeah, I think so. And you know, it just reminds 104 00:04:45,493 --> 00:04:48,373 Speaker 3: me that eating out. You know, though it can be 105 00:04:48,453 --> 00:04:50,733 Speaker 3: expensive at times, it's worth doing it as a little 106 00:04:50,773 --> 00:04:54,013 Speaker 3: treat because it really does give you inspiration and ideas. 107 00:04:54,373 --> 00:04:56,653 Speaker 3: You know. This was This was at least thirty years ago, 108 00:04:56,653 --> 00:05:00,093 Speaker 3: and I still remember that really vividly, that beautiful restaurant, 109 00:05:00,213 --> 00:05:04,133 Speaker 3: So isn't it. Yeah, it's good, you know. Yeah, these 110 00:05:04,213 --> 00:05:06,093 Speaker 3: days people do it willy nilly if they can, if 111 00:05:06,093 --> 00:05:07,973 Speaker 3: they've got the money, and I think it really is 112 00:05:08,013 --> 00:05:10,333 Speaker 3: a shame because it was always a really special treat 113 00:05:10,413 --> 00:05:12,173 Speaker 3: for us and I like to kind of keep it 114 00:05:12,173 --> 00:05:15,013 Speaker 3: that way. So there you go. Marry me Seafood so 115 00:05:15,293 --> 00:05:15,613 Speaker 3: love it. 116 00:05:15,693 --> 00:05:18,573 Speaker 2: Thank you so much. I love we will do. We'll 117 00:05:18,613 --> 00:05:20,573 Speaker 2: put it up on the News TALKS'B website. So if 118 00:05:20,613 --> 00:05:23,933 Speaker 2: you're keen for the better, marry me Seafood soo, either 119 00:05:24,013 --> 00:05:26,373 Speaker 2: for you or someone else, you'll be able to cook 120 00:05:26,373 --> 00:05:27,573 Speaker 2: along at home. 121 00:05:28,213 --> 00:05:31,333 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 122 00:05:31,413 --> 00:05:34,693 Speaker 1: to newstalks 'B from nine am Saturday, or follow the 123 00:05:34,733 --> 00:05:36,213 Speaker 1: podcast on iHeartRadio.