TODAY | May 03, 2013
>>> one of the greatest delights about coming to charleston, south carolina is the food, and the seafood is out of this world.
>> there's a great place called hank's seafood restaurant. the executive chef is with us. frank mcmahon. can i tell you quickly i ate the best fried mashed potatoes from your restaurant that were buttery and delicious and mouth-watering.
>> i'll give you the recipe for that.
>> what are you whipping up today?
>> this is a classic seafood stew from marseille in france. we're going to do a little low country rendering. we've got the broth down, sweat vegetables, onions, carrots, celery, fennel and saffron is very important. i'm going to add the local seafood . and clams and wreck fish from the charleston bump. it's about 150 miles off the coast here and it's a delicious fish. similar to grouper. and we're going do dump it all right in there.
>> and the mussels.
>> and vegetable, tomato, leeks.
>> excuse me while i season it.
>> hoda's cooking.
>> and there we go.
>> you stir that up.
>> i'm going home , you got this.
>> and you cook it for how long?
>> just simmer it, you don't want to overcook the seafood , just until the mussels and the clams open up.
>> look at these beauties?
>> it's unbelievable.
>> that's what it's all about, it's about low-country seafood in its pure form.
>> and it's the sauces you add that run believable.
>> here we've got actually with the wreckfish again a low country seviche. we've got sweet potatoes , and pickled o ed okra, black cherry tomatoes.
>> and that's a yellowfin tuna . the tuna is the star there. and the two little tower chips that complement that well.
>> and what's the desserts?
>> creme brulee , and everyone's grandma's favorite, pecan pie . and the coup d' gras, the seafood castle.
>> and is that a mint julep ?
>> i knew you would spot that this is the holiday and it's --
>> named off mr. holiday, who is having back surgery. we wish him well.
>> we'll hear some beautiful singing