Utensils for Fish Stew

Video Transcript

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. For today, we're not going to need a whole lot in the way of actual equipment to make this. So we're just going to need a nice, big old chef knife. I'd also recommend maybe a paring knife just for coring out the tomatoes, unless you have an actual corer. You're also going to need a cutting board. Actually, I have two here. I have the workspace cutting board and I also have another one, because I'm going to cut my fish on this one and just keep it separate. I also have a rubber spatula; this is very, very handy. I also have a towel in case I make a mess, and most importantly, I've got a container to cook all these in. So this is about eight and a half quarts stock pot. The soup is only going to come up to about here, about halfway; but that way, if it bubbles or anything, it's not going to get all over the counter space. So I always use a much larger pot than I need. And also this way, you want to actually have a lid to keep everything under control, so when you sweat the vegetables, you actually can sweat 'em appropriately. That's really all you need to do this, so let's go ahead and get started making it, and that way, we're that much closer to eating it."