hi guys welcome to a new episode of
fishtails
and today I am at the water see this
amazingly beautiful piece of the
Netherlands where the tides are
extremely high and extremely low and
this is of course low tides and I’m
going to make you a pasta broccoli and
it’s the same as pasta bungler but not
made with Mangala but with Coco’s
because Robert and Shores over there are
catching the most beautiful photos
wellmaybe of the world so guys this is
Robert and Robert is a he’s sketching
cockles how many kilos did you catch
today or today you just started right to
default kilos or something 2,000 kilos
oh yeah and you’re busy for for maybe 2
hours 2 hours so two hours 2,000 kilos
of Coco’s can I can I take some photos
to make the pasta yeah so first I’m
going to cook the pasta which will take
approximately 10 minutes this is sea
water so at home you use water with some
added salt for the Coco’s I use some
shallot I use just a bit of garlic I use
some parsley stalks and we use one chili
to give a bit extra power to the dish so
maybe I’ve used half chili because I
don’t want to have it really spicy
because I still want to taste the
cockles and I want to taste the
saltiness make sure that your dish stays
a bit elegant so all the flavors are
imbalanced together checking the pasta
so we’ll cook it just a Morell dent
because we will save it when we go to
cook the cockles because I have only one
stove so in the same time the pasta will
be really well
use a bit of garlic so these guys Robert
Shores there this is their boat this is
the Harlequin number 9 and they go out
every Sunday night they stay for four or
five days here the same spot sometimes I
move two miles further there are two low
tides on 24 hours and two high tides the
kitchen Coco’s like for four hours five
hours then they sleep and they come back
to cockle again and they go home like
Thursday Friday morning I take off
almost all the water not everything
because then the pasta will dry out in
this way I keep the pasta warm and guys
this is the cocoa Southside but quickly
moving backwards and forwards
Robert is raking the cockles this is the
only method allowed for fishing cockles
in the water see a great sustainable way
for catching these awesome shellfish
step number one olive oil shallot half
chilli garlic some parsley stalks two
tablespoons of white wine let it simmer
now we add cocoa
and cover with a lid when the cockles
are open your dish is ready in the
meantime I’m going to chop some parsley
leaves which will finish off the dish at
the end every now and then your hustle
your Cocos is also possible with the
spoon so you define the warmth so all
your caucus will be open more or less at
the same time so now I add the pasta
okay let’s Ling your fossa look at this
pasta coca-cola linguini with Coco’s add
some parsley and some pepper
Robert want to taste your own caucus
very rude yeah you like it good so guys
thank you for watching this episode
please visit my own fish tales cooking
channel where you find me traveling the
world to fish to live to cook together
with the most amazing fishing
communities in the world sustainable
fisheries of course if you have any
comments any questions leave them in the
box below and don’t forget to subscribe
see you soon for a new episode of fish
tales
fishtails
and today I am at the water see this
amazingly beautiful piece of the
Netherlands where the tides are
extremely high and extremely low and
this is of course low tides and I’m
going to make you a pasta broccoli and
it’s the same as pasta bungler but not
made with Mangala but with Coco’s
because Robert and Shores over there are
catching the most beautiful photos
wellmaybe of the world so guys this is
Robert and Robert is a he’s sketching
cockles how many kilos did you catch
today or today you just started right to
default kilos or something 2,000 kilos
oh yeah and you’re busy for for maybe 2
hours 2 hours so two hours 2,000 kilos
of Coco’s can I can I take some photos
to make the pasta yeah so first I’m
going to cook the pasta which will take
approximately 10 minutes this is sea
water so at home you use water with some
added salt for the Coco’s I use some
shallot I use just a bit of garlic I use
some parsley stalks and we use one chili
to give a bit extra power to the dish so
maybe I’ve used half chili because I
don’t want to have it really spicy
because I still want to taste the
cockles and I want to taste the
saltiness make sure that your dish stays
a bit elegant so all the flavors are
imbalanced together checking the pasta
so we’ll cook it just a Morell dent
because we will save it when we go to
cook the cockles because I have only one
stove so in the same time the pasta will
be really well
use a bit of garlic so these guys Robert
Shores there this is their boat this is
the Harlequin number 9 and they go out
every Sunday night they stay for four or
five days here the same spot sometimes I
move two miles further there are two low
tides on 24 hours and two high tides the
kitchen Coco’s like for four hours five
hours then they sleep and they come back
to cockle again and they go home like
Thursday Friday morning I take off
almost all the water not everything
because then the pasta will dry out in
this way I keep the pasta warm and guys
this is the cocoa Southside but quickly
moving backwards and forwards
Robert is raking the cockles this is the
only method allowed for fishing cockles
in the water see a great sustainable way
for catching these awesome shellfish
step number one olive oil shallot half
chilli garlic some parsley stalks two
tablespoons of white wine let it simmer
now we add cocoa
and cover with a lid when the cockles
are open your dish is ready in the
meantime I’m going to chop some parsley
leaves which will finish off the dish at
the end every now and then your hustle
your Cocos is also possible with the
spoon so you define the warmth so all
your caucus will be open more or less at
the same time so now I add the pasta
okay let’s Ling your fossa look at this
pasta coca-cola linguini with Coco’s add
some parsley and some pepper
Robert want to taste your own caucus
very rude yeah you like it good so guys
thank you for watching this episode
please visit my own fish tales cooking
channel where you find me traveling the
world to fish to live to cook together
with the most amazing fishing
communities in the world sustainable
fisheries of course if you have any
comments any questions leave them in the
box below and don’t forget to subscribe
see you soon for a new episode of fish
tales
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