How to Dice Green Onions

Video Transcript

"Okay in this case today, we've chosen Orange Ruffie. If I could get Scrod, Cod or Haddock that would be great. Some people may make a Halibut Chowder and I think Halibut Chowder is wonderful; don't get me wrong but it is really expensive and this is more of a poor man's dish. People ask me how do you know you got fresh fish. Well in the supermarket it is pretty easy to know because there is almost always a date on that and if you are buying from a fish monger, hopefully they are reputable and you know that their fish is good and you can smell it from their store but the other thing I would if it is from a fish monger, have them let you smell it a little bit and ask him to smell it. They may not let you touch it but you can always smell it and if it smells clean and almost has no smell, now we are in good shape. The other thing about chowder is I don't like the fish to fall apart too much so how we cut it is somewhat important. I'm not going to cut it into small chunks. It is going to flake a little bit on its own because that is the kind of fish this is. It's a white flaky fish but we are going to leave it in some rustic chunks. Almost the same size you would if you were making a beef stew. That's it. We've got it all chunked up and ready to go. The second part about the fish is that this dish is going to simmer for just a moment or two after the fish goes in. We want to make sure that we kill any of the bacteria that is still in the fish because one way or other, there is but we don't want to cook it too much. What we are going to do is bring it up to a boil so that it has gotten to that level where everything is clean and then we are just going to take it and leave it at the end so that the fish is just cooked through. What you will find as you go to eat it, it will flake apart but it still has a lovely moist meaty texture. So in we go. At this point as I said before, I know that my potatoes are almost done. I wouldn't say they are completely done but they certainly are not mushy. Now we are just going to go in with our fish and let it come back up to a boil, a soft boil but a boil none the less. "