In this episode, John Folse travels to Scott, in south central Louisiana, and learns about all natural aqua farming of tilapia. Brian Gotreaux and his family raise tilapia without the aid of any chemicals which they say gives their product a fresh, natural taste. Utilizing the farm-raised tilapia, John cooks with EBR Diosce Bishop Robert Muench and makes two tasty dishes. In their first recipe together, John shows the Bishop how to steam tilapia with an Asian flavor. And later, the two make storm night soup; a perfect spring evening dish. And, John recounts his trip to Israel and roasting tilapia on the shores of the Sea of Galilee.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1302
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Based on his cookbook of the same name, A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & COMPANY: HOOKS, LIES & ALIBIS takes viewers from the waterways of the state to the kitchen as chef Folse prepares dishes honoring the age-old tradition of fishing, and Louisiana's world famous cuisine.
In this 13-part cooking series, chef Folse travels through the region, visiting with local fishermen, shrimpers and the everyday people who live, work and celebrate life along the rivers, swamps and the Gulf of Mexico.
The series highlights the beauty of the area, the friendliness of its people and, of course, the great seafood that can only be found in the region.
Chef Folse demonstrates how to cook up some of the very best seafood dishes, including shrimp, crabs, fish, alligator, and other tasty treats from the Gulf Coast region.
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