Chopping Shallots 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. Okay, so now it's shallot time. Now, the first thing you want to do to your shallot is peel it. And so you're just going to grab hold of the wrapper. It's kind of like peeling garlic and you'll see a lot of the times, you'll see two different bulbs or two different pieces in one bulb. So a fast way to peel it is just to slice the ends off, just slice the growing end off, and it allows you to--gives you something to grab on to sometimes. In this case, this one is just being really difficult. Okay, so I just finished peeling our shallots, finally, when I say that and I know it's just some--there we go. Okay. So we finished peeling our shallots. Now this is the point in which I'm actually going to whip out the paring knife because the other knife is kind of overkill. And what I'm going to do here is I don't want tiny, tiny minced 'cause they'll just get lost, so I like little rings. Just something, you know--the same thing as with everything else, a quarter of an inch or so. Now we're just going to take and cut this down into little rings, just like this, and one more. There we go. And since, like I said, these are getting cooked along with the carrot and the celery, it can go in the same container with no negative side effects. So there's this, and now we're going to move on to our garlic."