The secrets to making genuine Catalan FIsh stew just like the locals: EL SUQUET DE PEIX

[@MrISabier]

Your channel is so refreshing. The local history adds a lot of context to the dish being prepared.

[@buenjosefandrade3859]

Very high production value. This deserves more views!

[@Petespans]

I am so glad you enjoy my efforts Buen Josef. I know little about production, but I must be doing something right if you approve. Most grateful for your encouragement

[@michaelbarde6701]

this was awesome, turned out spot on

[@TonchyShultz]

Very good food you made , thx for sharing and God Bless you , Best regards from Canada . ✌🍁💕🌿🍹🍷🍁👏

[@Lughnerson]

This is my favorite P.Pan's episode, and I am not sure why. Then next episode will become my favorite. And the next one... and ...

[@RivetGardener]

You always put out the best most intriguing and delicious recipes Pete. My wife and i make your recipes ofren.

[@lolaalegriaysusvideosfontm9075]

Que bien te lo pasas amigoooo!!!!)

[@dojufitz]

Excellent!

[@leechadwick259]

The fact that you make your own stocks in many of your videos is great to see a liost art!! Stocks and sauces is a passion of mine so again Pete well done loved it.👍

[@Petespans]

Me too! Love sauce making too :)

[@adriananis2]

Really enjoy your videos, a great combination of history, travel and cooking. I like how you reference the local markets and Butchers, etc.

[@Petespans]

Thank you Adrian. Really encouraging!

[@natalialopes719]

So excited to see a notice for your video! Amazing views! In Portugal we make a mariscada similar to this dish. So gorgeous and delicious!

[@ferenccookmurray]

really enjoyed the pacing in this video!

[@BaldingEagle51]

Great stuff as always! Interesting way of combining two thickening sources to make one thickening agent - the paste acting as a sort of beurre manie, and it makes sense that the more irregular the surface, the more surface area to yield starch from the potatoes.

[@hatshepsut8329]

Pete, you are absolutely spoiling us! The long hike looked as though it was more than worth it. Stunningly gorgeous. I love learning about the areas you are cooking in and I really appreciate just how beautiful the very simple, everyday ingredients are that go into the dishes you are preparing and executing so well! I am very much into wine and would be interested in hearing more about the wines too. Safe travels!

[@Petespans]

Thanks for your encouraging words Kimberly.Nice idea to put more about the wines in - Heck, I get through enough of them :)

[@gregjohnson720]

Pete The picada is very similar to the sauce rouille that is served with the bouillabaisse in France and I ate it several times in Marseille as well as in Morocco. Superbe!

[@dojufitz]

Pete I'd love to see a quick review of your favorite cook books....or ones you recommend.... perhaps just English ones..... I love all the older books pre 1980....

[@NClass468]

great video once again what camera/video recorder do you use?

[@Petespans]

Thanks for watching :) Basic gear really: I have a gopro and a canon G7x ii -oh, and the drone - mavic mini. I can't be bothered to getting into serios camera/video work - but maybe one day...

[@yoda101]

Great content as per.

[@Petespans]

Yay, thanks! Got to keep up the standards, though not always easy :)

[@gregjohnson720]

Nice table setting for a bloke on a bike or were you in the motor home?

[@Petespans]

motorhome this time! I'm not lugging all that by bike...

[@gregjohnson720]

No point in being more royalist than the king. In Brazil we say “more católico que o papa”. More catholic than the pope.

[@Petespans]

I was going to say that, then I remembered this: kzbin.info/www/bejne/iH7JZYKqeJyGjrs

[@stevetaylor1904]

How about talking and showing us about your camper van and setup? I fancy doing this. Thanks

[@RivetGardener]

That would be fascinating!