EXTREMELY BRITISH cod in parsley sauce
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Date: 2025-11-01
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Comments and reviews: 20
helginator
Hei Adam Ragusea this is a reply to another video you have made is concerns laws. I was thinking you said about laws but you think laws are absolute I will say you wrong
you have to legate that law you don't laws if laws don't serve humans as whole why is the law there if the law Alienate group of people what intention of that law
so that why immigration law are BS. You have more law was probably made whit good intention like IP law but we now to day that IP laws only serve company's not
people if the law don't serve man why is law there can law be against humans dignity why are law to rule but not to serve humans
I think this why you need to doubt law and challenge the law even it exist because law is there in a book don't mean is good law.
As a anarchism I always now is good challenge authority I think you need learn do same ask the hard question about humans not try simplify them.
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Hei Adam Ragusea this is a reply to another video you have made is concerns laws. I was thinking you said about laws but you think laws are absolute I will say you wrong
you have to legate that law you don't laws if laws don't serve humans as whole why is the law there if the law Alienate group of people what intention of that law
so that why immigration law are BS. You have more law was probably made whit good intention like IP law but we now to day that IP laws only serve company's not
people if the law don't serve man why is law there can law be against humans dignity why are law to rule but not to serve humans
I think this why you need to doubt law and challenge the law even it exist because law is there in a book don't mean is good law.
As a anarchism I always now is good challenge authority I think you need learn do same ask the hard question about humans not try simplify them.
reply
higgsscrapbook3019
For a time in the UK here were boil in the bag’ versions of cod in parsley sauce. Basically you dropped a bag into boiling water for a few minutes, fish it out, cut the bag open over a plate and voila. I lived in a rented room in a retired couples home back in the 80’s. In the other rentable room was a woman who just got divorced. We kept ourselves to ourselves for two years, not wanting to encroach on each other’s privacy, but, eventually, I noticed that she was having quite a few boil in the bag fish in x sauce’ meals. One evening she was stood in the kitchen despondently poking a bobbing plastic bag in a pot and, as I passed I said, Boil in the bag fish again for tea I see. She laughed. We’ve been good friends ever since. Nearly 40 years and counting.
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For a time in the UK here were boil in the bag’ versions of cod in parsley sauce. Basically you dropped a bag into boiling water for a few minutes, fish it out, cut the bag open over a plate and voila. I lived in a rented room in a retired couples home back in the 80’s. In the other rentable room was a woman who just got divorced. We kept ourselves to ourselves for two years, not wanting to encroach on each other’s privacy, but, eventually, I noticed that she was having quite a few boil in the bag fish in x sauce’ meals. One evening she was stood in the kitchen despondently poking a bobbing plastic bag in a pot and, as I passed I said, Boil in the bag fish again for tea I see. She laughed. We’ve been good friends ever since. Nearly 40 years and counting.
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Bozebo
You know I did not mind watching your sponsor spot this time, get that coastal product in-land! Useless for me because I live in Scotland, on an Island, on the coast. But yeah.
Anyway the real home version of this has 8x as much parsley at least so the sauce is bright green (like pie and mash parsley sauce, and usually some cheese or more butter, and better yet up my end of the country we'd love smoked haddock to make it even better. The normal commercial version is worse than this because they'd go cafateria style and cost-saving (but all the cost in the UK is property and people and energy, so dunno why the food isn't super good as it's not the cost centre so like 80p extra in ingredients goes a very long way commercially.
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You know I did not mind watching your sponsor spot this time, get that coastal product in-land! Useless for me because I live in Scotland, on an Island, on the coast. But yeah.
Anyway the real home version of this has 8x as much parsley at least so the sauce is bright green (like pie and mash parsley sauce, and usually some cheese or more butter, and better yet up my end of the country we'd love smoked haddock to make it even better. The normal commercial version is worse than this because they'd go cafateria style and cost-saving (but all the cost in the UK is property and people and energy, so dunno why the food isn't super good as it's not the cost centre so like 80p extra in ingredients goes a very long way commercially.
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NitroxcBG3
As others have mentioned, just be aware the context of a school dinner is a meal that makes your average bargain TV dinner look like a michelin star feast.
One thing I remember is the Roast Dinner - which consisted of 2 slices of the absolute cheapest chicken luncheon meat, barely covered with luke-warm beef Gravy that was basically just water that someone had whispered the word gravy to, rock hard roast potatoes which I'd describe as potatoes that had been cut up and roasted in the oven for 20mins and then left out on the counter for 3 days before serving, garnished with cold, flavourless, sopping wet broccoli.
The fact we had to pay every single day for these meals is ridiculous.
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As others have mentioned, just be aware the context of a school dinner is a meal that makes your average bargain TV dinner look like a michelin star feast.
One thing I remember is the Roast Dinner - which consisted of 2 slices of the absolute cheapest chicken luncheon meat, barely covered with luke-warm beef Gravy that was basically just water that someone had whispered the word gravy to, rock hard roast potatoes which I'd describe as potatoes that had been cut up and roasted in the oven for 20mins and then left out on the counter for 3 days before serving, garnished with cold, flavourless, sopping wet broccoli.
The fact we had to pay every single day for these meals is ridiculous.
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isotropisch82
I'm British and I live in Spain and spend a few month a year in Argentina. We are definitely far more spice tolerant and open to new ideas than Spain or Argentina, where Paprika is considered hot, chillis are only available in large supermarkets, and the best food is the food your mother cooked. However, when you drill down to truly British food, there isn't a whole lot, meat and veg, pies, fish and chips, and sandwiches. I do like it but it would be difficult to only eat eat truly British food. which is why we are so open to food from the rest of the world, the non-native offerings (except mexican and peruvian) in Madrid are awful in comparison to the UK.
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I'm British and I live in Spain and spend a few month a year in Argentina. We are definitely far more spice tolerant and open to new ideas than Spain or Argentina, where Paprika is considered hot, chillis are only available in large supermarkets, and the best food is the food your mother cooked. However, when you drill down to truly British food, there isn't a whole lot, meat and veg, pies, fish and chips, and sandwiches. I do like it but it would be difficult to only eat eat truly British food. which is why we are so open to food from the rest of the world, the non-native offerings (except mexican and peruvian) in Madrid are awful in comparison to the UK.
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gregphillips. 1312
Now Poach your white Fish with some Smoked Haddock in milk. Remove, flake, set aside Milk for your Sauce. Add Fish to a Roasting dish, add Halfed Boiled Eggs, Prawns, Garden Peas or Sweetcorn if you like. Melt Butter, add Flour, make your Roux, add the saved Milk, gently bring to a Boil, check Thickness, use Cornflour Slurry if needed. Remove from Heat, add Parsley. Poor over Fish. Add a Topping of Mash Potato and Cheese, Bake in oven until Crisp for a Traditional Fish Pie. You can replace the Mash Potato with a Blend of Breadcrumbs, Cheese and Herbs for a Crumble Topping.
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Now Poach your white Fish with some Smoked Haddock in milk. Remove, flake, set aside Milk for your Sauce. Add Fish to a Roasting dish, add Halfed Boiled Eggs, Prawns, Garden Peas or Sweetcorn if you like. Melt Butter, add Flour, make your Roux, add the saved Milk, gently bring to a Boil, check Thickness, use Cornflour Slurry if needed. Remove from Heat, add Parsley. Poor over Fish. Add a Topping of Mash Potato and Cheese, Bake in oven until Crisp for a Traditional Fish Pie. You can replace the Mash Potato with a Blend of Breadcrumbs, Cheese and Herbs for a Crumble Topping.
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DeepfriedLemon7
We call it dinner because dinner was always historically the name for the main, most substantial meal of the day and still is in many European countries. And it makes sense to have the biggest meal in the middle of the day, because you get the energy you need for the rest of the day and don't have heavy food sitting on your stomach all night which can make you sleep worse (and lying down can make it so that you can't digest your food as well and sometimes cause indigestion) so it makes sense for dinner to be the midday meal
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We call it dinner because dinner was always historically the name for the main, most substantial meal of the day and still is in many European countries. And it makes sense to have the biggest meal in the middle of the day, because you get the energy you need for the rest of the day and don't have heavy food sitting on your stomach all night which can make you sleep worse (and lying down can make it so that you can't digest your food as well and sometimes cause indigestion) so it makes sense for dinner to be the midday meal
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patrickbyrne5070
No we don’t mean lunch. We mean what we say. Wait til you hear what we call tea. If you don’t like speaking English I suggest Spanish. Perhaps danish. You silly cnt. As for the cod it was a boil in the bag meal us latch key kids made for ourselves when there was f all else. That and microwave lasagne/cottage pie/ramen with hotdogs and cheese. Again. I’ll tell this to my American wife. if you don’t like it you can go speak kraut like your president loves
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No we don’t mean lunch. We mean what we say. Wait til you hear what we call tea. If you don’t like speaking English I suggest Spanish. Perhaps danish. You silly cnt. As for the cod it was a boil in the bag meal us latch key kids made for ourselves when there was f all else. That and microwave lasagne/cottage pie/ramen with hotdogs and cheese. Again. I’ll tell this to my American wife. if you don’t like it you can go speak kraut like your president loves
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aragusea
Actually, simmering fish in light chicken stock is a highly-sought Cantonese delicacy, just in case this is news to you, Adam. Obviously, the herbs and trimmings will differ quite a bit, but it's fascinating, how we all end up re-inventing the classics that were elaborated centuries ago, in utterly foreign cultures and ingeniosity! Loved this video, just be less shy on the parsley, and give it a shot, or better, the classier parsley liquor, then we'll be talking!
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Actually, simmering fish in light chicken stock is a highly-sought Cantonese delicacy, just in case this is news to you, Adam. Obviously, the herbs and trimmings will differ quite a bit, but it's fascinating, how we all end up re-inventing the classics that were elaborated centuries ago, in utterly foreign cultures and ingeniosity! Loved this video, just be less shy on the parsley, and give it a shot, or better, the classier parsley liquor, then we'll be talking!
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Getpojke
I don't know if you've heard of the traditional London dishes of Pie, Mash & Liquor or Eel, Mash & Liquor The liquor is a white fish sauce, so parsley loaded that it is pea green rather than a white sauce anymore. Personally I quite like parsley sauce, & find curly parsley unfairly maligned these days. So saying, being from Scotland I tend to prefer a nice piece of haddock over the rather insipid cod.
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I don't know if you've heard of the traditional London dishes of Pie, Mash & Liquor or Eel, Mash & Liquor The liquor is a white fish sauce, so parsley loaded that it is pea green rather than a white sauce anymore. Personally I quite like parsley sauce, & find curly parsley unfairly maligned these days. So saying, being from Scotland I tend to prefer a nice piece of haddock over the rather insipid cod.
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jakescott6426
Microwaveable frozen cod in parsley sauce (Birdseyes I think it was, frozen peas or green beans and a serving of Smash (instant mash. I had this so much for dinner as a child, and I'm only 31 so this wasn't just a 1970s school dinner concoction, it was very much part of the social fabric for decades. Not sure I've really seen it sold anywhere since becoming an adult though.
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Microwaveable frozen cod in parsley sauce (Birdseyes I think it was, frozen peas or green beans and a serving of Smash (instant mash. I had this so much for dinner as a child, and I'm only 31 so this wasn't just a 1970s school dinner concoction, it was very much part of the social fabric for decades. Not sure I've really seen it sold anywhere since becoming an adult though.
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thedivinemrm5832
A deeply underrated classic. If I pay good money for beautiful fresh fish, I want to taste the fish. This simple, delicate, subtle sauce just works. Sorry Americans, I know subtlety and a deft-of-hand seasoning isn't in your general wheelhouse but you're missing out. Not every foodstuff needs every condiment, herb and spice you can throw at it.
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A deeply underrated classic. If I pay good money for beautiful fresh fish, I want to taste the fish. This simple, delicate, subtle sauce just works. Sorry Americans, I know subtlety and a deft-of-hand seasoning isn't in your general wheelhouse but you're missing out. Not every foodstuff needs every condiment, herb and spice you can throw at it.
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ulture
British food is amazing. Simple, unpretentious, delicious. I can see why the French turn their nose up at it but I'll never understand why Americans do too (especially as they love so much of it - the parts they think are their inventions anyway cough cough apple pie cough crisps/chips cough the humble sandwich cough macaroni cheese (no, seriously)
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British food is amazing. Simple, unpretentious, delicious. I can see why the French turn their nose up at it but I'll never understand why Americans do too (especially as they love so much of it - the parts they think are their inventions anyway cough cough apple pie cough crisps/chips cough the humble sandwich cough macaroni cheese (no, seriously)
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kingwenceslas4225
Isn’t fennel overpowering flavour That is why parsley is chosen, so fish has main flavour role.
BTW there is east European version of parsley sauce. Main ingredient is parsley. About 20-40 times what you used. Often eaten with boiled meat. I think it is based on Jewish parsley sauce. But no garlic, sometimes with horseradish.
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Isn’t fennel overpowering flavour That is why parsley is chosen, so fish has main flavour role.
BTW there is east European version of parsley sauce. Main ingredient is parsley. About 20-40 times what you used. Often eaten with boiled meat. I think it is based on Jewish parsley sauce. But no garlic, sometimes with horseradish.
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coltonbennett377
I have a tendancy of flipping my food very often as it cooks. I would not recommend doing this while preparing this dish, as the fish will flake off very easily in doing so. What I was left with was essentially a thick fish soup that tasted very similar to clam chowder. I decided to serve it over rice, and it was still delicious!
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I have a tendancy of flipping my food very often as it cooks. I would not recommend doing this while preparing this dish, as the fish will flake off very easily in doing so. What I was left with was essentially a thick fish soup that tasted very similar to clam chowder. I decided to serve it over rice, and it was still delicious!
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mwrkhan
And just how spicy is French food Spices have been used in British cooking quite liberally since at least the 14th century. British food is hearty and great, and has always been more substantial than continental cooking. The French are just better restaurateurs. The austerity of the second world war should not define a nation's cooking.
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And just how spicy is French food Spices have been used in British cooking quite liberally since at least the 14th century. British food is hearty and great, and has always been more substantial than continental cooking. The French are just better restaurateurs. The austerity of the second world war should not define a nation's cooking.
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sverri5901
My parents used to make this dish when I was little. They'd buy cod caught the same day and use small newly harvested potatoes. it might be old fashioned, but damn it is good -- especially with fresh ingredients.
Oh, and they used to add just a pinch of white sugar to the sauce. It makes it taste a bit fuller.
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My parents used to make this dish when I was little. They'd buy cod caught the same day and use small newly harvested potatoes. it might be old fashioned, but damn it is good -- especially with fresh ingredients.
Oh, and they used to add just a pinch of white sugar to the sauce. It makes it taste a bit fuller.
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obuw1
I stayed in Britain for 6 years in the 2000's and I really enjoyed this from time to time. I wasn't aware of its history. I am back in my home country now and I still make this from time to time.
I'd definitely take the poached version over the fried version. I think the poaching gives it much needed flavor.
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I stayed in Britain for 6 years in the 2000's and I really enjoyed this from time to time. I wasn't aware of its history. I am back in my home country now and I still make this from time to time.
I'd definitely take the poached version over the fried version. I think the poaching gives it much needed flavor.
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aragusea
I made this dish for my wife after seeing the Marco Pierre White Knorr video. We both loved it, and I made it a part of our bi-weekly staple. The great thing about it is you can adjust and customize it as much as you want. You can add spinach, kale, peas, and carrots. Serve it over rice, potatoes or pasta
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I made this dish for my wife after seeing the Marco Pierre White Knorr video. We both loved it, and I made it a part of our bi-weekly staple. The great thing about it is you can adjust and customize it as much as you want. You can add spinach, kale, peas, and carrots. Serve it over rice, potatoes or pasta
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alexh4683
I'm fairly certain the stuff we were served for school lunches was pre-prepared white sauce with frozen cod put into the sauce and it all just heated up. I think making bechamel or handling fresh parsley was sadly beyond our school caterers.
Was still alright tbh. There were worse things on the menu.
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I'm fairly certain the stuff we were served for school lunches was pre-prepared white sauce with frozen cod put into the sauce and it all just heated up. I think making bechamel or handling fresh parsley was sadly beyond our school caterers.
Was still alright tbh. There were worse things on the menu.
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