Published on Jul 19, 2012
Anthony Bourdain opens up about his life as a college student, the crazy things he's done in life and how he ended up in rehab for his drug addiction. The Portuguese Seafood Stew is going great but the conversation gets even better.
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""
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Anthony Bourdain's Seafood Stew
1 bottle dry red wine
1 tablespoon extra-virgin olive oil
1 green pepper, cut into ½-inch pieces
1 medium onion, cut into ½-inch pieces
7 to 8 garlic cloves, thinly sliced
1 tablespoon cumin
1 stem fresh oregano, leaves removed
1 teaspoon crushed red pepper flakes
4 large octopus tentacles, cut into ½-inch pieces
1 tablespoon tomato paste
1 (16-ounce) can crushed tomatoes
2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock
2 Yukon Gold potatoes, cut into ½-inch pieces
2 cod fillets (7to 8 ounces each), cut into 1-inch pieces
12 little neck or top neck clams, scrubbed
Fine sea salt and freshly ground black pepper
French baguette, for serving
1. In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds.
2. Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes.
3. Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day...it's even better.
A Tale of Two Anthony Bourdains with Eric Ripert | Ep. 1, Part 2/3, On The Table | Reserve Channel
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