Rick Stein’s Seafood (UK Edition)

by Rick Stein

ISBN-10: 0563534176
ISBN-13: 9780563534174
Region: British
Publisher: BBC Books
Publication Date: August, 2007
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Recipe Index

Recipesort icon Page Rating
A Casserole of Brill with Shallots and Wild Mushrooms 177
0
A Feast of Mahi Mahi, Tortillas and Salsa de Tomate Verde 138
0
A Meurette of Lemon Sole with Beaujolais 109
0
A Poêle of Conger Eel 123
0
A Ragoût of Seafood with Lemon and Saffron 110
0
A Salad of Raw Cuttlefish with Vine Tomatoes and Rocket 219
0
Aïoli 224
0
Anguilles au Vert 124
0
Baked Cromer Crabs with Berkswell Cheese 188
0
Baked Red Bream with Fennel, Orange and Provençal Herbs 165
0
Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies and Potatoes 148
0
Barbecued Monkfish with Saffron and Roasted Red Pepper Dressing 154
0
Barbecued Whole Sea Bass with Pernod and Fennel 163
0
Basic Court-Bouillon 223
0
Béarnaise Sauce 223
0
Betsy Apple’s Crab Salad with Basil, Parsley and Chives in a Lemon Vinaigrette 186
0
Beurre Blanc 223
0
Beurre Manié 227
0
Black Bream Steamed Over Seaweed with a Fennel Butter Sauce 164
0
Bouillabaisse 102
0
Bourride of Red Mullet, Brill and Fresh Salted Cod 108
0
Braised Fillet of Turbot with Slivers of Potato, Mushrooms and Truffle Oil 183
0
Braised Haddock with Mussels, Spinach and Chervil 132
0
Braised Ling with Lettuce, Peas and Crisp Smoked Pancetta 136
0
Braised Red Emperor Fillet with Olive Oil, Tomatoes, Capers and Olives 139
0
Braised Sea Trout Fillets with White Wine and Basil 149
0
Brandade and Haricot Bean Soup with Truffle Oil 101
0
Brandade de Morue 130
0
Cacciucco 102
0
Carpaccio of Monkfish with Lemon Olive Oil 117
0
Ceviche of Monkfish with Avocado 155
0
Champagne and Chive Sauce (Escalopes of Salmon Variation) 141
0
Char-Grilled King Snapper with Lemon, Thyme and Charmoula 146
0
Char-Grilled Lightly Smoked Arctic Char with Chive Dressing 151
0
Char-Grilled Snapper with a Mango, Prawn and Chilli Salsa 147
0
Char-Grilled Swordfish Kebabs with Oregano, Olive Oil and Lemon Juice 121
0
Char-Grilled White Tuna on a Warm Salad of Green Beans, Garlic and Tomatoes 119
0
Chicken Stock 222
0
Chickpea, Parsley and Salt Cod Stew 106
0
Clams with Sauce Mignonette 204
0
Clarified Butter 226
0
Classic Fish Soup with Rouille and Croûtons 100
0
Cockle and Laverbread Vol-au-Vents with Hollandaise Sauce 207
0
Cockle Cream with Bacon, Tomatoes and Potatoes 208
0
Cod with Red Wine Sauce 126
0
Coley and Smoked Salmon Fish Cakes 127
0
Cotriade 108
0
Cozze con Fagioli (Mussels with Cannellini Beans) 209
0
Crab and Gruyère Tartlets 185
0
Crab Pasties with Leek and Saffron 137
0
Cream of Shrimp Soup 202
0
Deep-Fried Fillets of Lemon Sole with Salsa Verde Mayonnaise 180
0
Deep-Fried Flathead with Chopped Mushrooms and Walnuts 139
0
Deep-Fried Flounder with Spring Onion and Chilli Seasoning 179
0
Deep-Fried Prawn Wontons with Chilli Jam 201
0
Deep-Fried Sea Bass with Chilli Sauce 164
0
Deep-Fried Squid and Aïoli 219
0
Deep-Fried Whitebait with Lemon and Persillade 166
0
Devilled Mackerel with Mint and Tomato Salad 156
0
Dover Sole à la Meunière 181
0
Eggs Benedict with Smoked Haddock 133
0
Escabèche of Sardines 163
0
Escalopes of Salmon with Sorrel Sauce 141
0
Fennel Mayonnaise 224
0
Fillets of Bass with Vanilla Butter Vinaigrette 163
0
Fillets of John Dory with Warm Potatoes, Olives, Capers and Rosemary 168
0
Fish and Chips with Tartare Sauce 127
0
Fish Cakes 127
0
Fish Pie 129
0
Fish Stock 222
0
Fresh Egg Pasta 227
0
Fresh Salted Cod 227
0
Garlic Butter 225
0
Goan Lobster with Cucumber and Lime Salad 191
0
Goan Masala Paste 226
0
Goujons of Lemon Sole with Parmesan Breadcrumbs 180
0
Gratin of Seafood 111
0
Gratin of Skate Cheeks with Cheddar Cheese and Breadcrumbs 122
0
Gravlax (Dill-Cured Salmon) 143
0
Gremolata Prawns 198
0
Grilled Cod on Spring Onion Mash with a Soy Butter Sauce 128
0
Grilled Cod with Lettuce Hearts and a Rich Chicken and Tarragon Dressing 128
0
Grilled Dublin Bay Prawns with a Pernod and Olive Oil Dressing 190
0
Grilled Fillet of Hapuku with Roasted Wild Mushrooms and a Cider Vinegar Butter Sauce 145
0
Grilled Hake with Spring Onion Mash and Morel Mushroom Sauce 134
0
Grilled Lobster with Fines Herbes 192
0
Grilled Mulloway with Asparagus and a Cream and Caviar Sauce 145
0
Grilled Mussels with Pesto 212
0
Grilled Mussels with Romesco Sauce 208
0
Grilled Oysters with Parmesan Cheese 214
0
Grilled Pompano Fillet with a Noilly Prat and Thyme Butter Sauce 168
0
Grilled Red Mullet with Sauce Vierge and Toasted Fennel Seeds 173
0
Grilled Scallops in the Shell with Toasted Hazelnut and Coriander Butter 216
0
Grilled Scored Plaice with Roasted Red Pepper, Garlic and Oregano 178
0
Grilled Smelts with Coarsely Chopped Green Herbs 160
0
Grilled Tuna Salad with Guacamole 118
0
Gurnard Fillets with a Potato, Garlic and Saffron Broth 174
0
Hake en Papillote with Oven-Roasted Tomatoes and Tapenade 135
0
Halibut Poached in Olive Oil with Cucumber and Dill 183
0
Hard-Fried Fish in Red Curry 170
0
Herring Recheado with Katchumber Salad and Pilau Rice 160
0
Herrings in Oatmeal with Bacon 159
0
Hollandaise Sauce 223
0
Hot Potato Salad with Smoked Mackerel and Dandelions 157
0
Hot Shellfish with Garlic and Lemon Juice 111
0
Italian Salsa Verde 225
0
Jansson’s Temptation 161
0
Jellied Eels 124
0
John Dory with Griddled Leeks, Soft-Boiled Eggs and Mustard Vinaigrette 169
0
Kingfish Curry 121
0
La Mouclade 209
0
Laksa (Malaysian Seafood and Noodle Soup) 106
0
Large Cooked Prawns in Marie Rose Sauce with Avocado and Romaine Lettuce Salad 198
0
Le Plateau de Fruits de Mer 114
0
Lemon Mayonnaise 224
0
Lemon Olive Oil 227
0
Lemongrass Butter 225
0
Linguine ai Frutti di Mare (Linguine with Mixed Seafood) 112
0
Linguine alle Vongole (Clams with Linguine, Garlic, Parsley and White Wine) 205
0
Linguine with Tomato and Anchovy Sauce and Flaked Fresh Sardines 162
0
Lobster Thermidor 194
5
Lobster Tourte 192
0
Lobster with Ginger, Spring Onions and Soft Egg Noodles 193
0
Mackerel Fish Cakes 127
0
Maltaise Sauce 223
0
Marie Rose Sauce 224
0
Marinated Anchovies 161
0
Marinated Herring and Potato Salad 159
0
Marinated Sea Trout with Lime and Pink Peppercorns 149
0
Maryland Crab Cakes with a Tarragon and Butter Sauce 187
0
Mayonnaise 224
0
Merlan Frit en Colère (Deep-Fried Whiting) 166
0
Mild Potato Curry Topped with Smoked Haddock and a Poached Egg 131
0
Miso Soup 104
0
Monkfish Vindaloo 120
0
Moreton Bay Bug and Fennel Risotto with Lemon Oil 196
0
Moroccan Fish Tagine 171
0
Moules Farcies (Stuffed Grilled Mussels) 212
0
Moules Marinière 213
0
Mussel Sauce 223
0
Mussel, Cockle and Clam Masala 103
0
Mussel, Leek and Saffron Soup 211
0
Mussels en Croustade with Leeks and White Wine 210
0
Mustard Mayonnaise 224
0
Myrtle’s Turbot 182
0
New England Clam Chowder 204
0
Nigiri Sushi 105
0
Octopus, Pea and Red Wine Stew from La Vela in Naples 217
0
Omelette Arnold Bennett 133
0
Open Ravioli of Lobster with Tomato and Basil Sauce 194
0
Oysters Charentais 214
0
Oysters in Tempura Batter with Sesame Seeds and Lime 215
0
Pad Thai Noodles with Prawns 196
0
Pan-Fried Fillet of Monkfish with the New Season’s Garlic and Fennel 154
0
Pan-Fried Gurnard with Sage and Garlic Butter 175
0
Pan-Fried Herring Milt on Toasted Brioche with Beurre Noisette and Capers 159
0
Parsley Butter 225
0
Pasta with Sea Urchin Roe, Lemon and Parsley 218
0
Patricia Wells’ Grilled Porgy with Red Peppers, Capers and Cumin 165
0
Pavés of Salmon with Roasted Tomatoes and Fennel 142
0
Pesto Butter 226
0
Plaice with Leeks, Mint and Beaujolais 178
0
Poached Bonito with Warm Thyme-and-Tomato Potatoes 116
0
Poached Mackerel Fillets with a Warm Mint, Sherry Vinegar and Butter Sauce 158
0
Poached Quenelles of Gurnard with Prawn Sauce 174
0
Poached Salmon with Mayonnaise, New Potatoes and Cucumber Salad
144
0
Potted Shrimps 202
0
Potted Squat Lobsters with Ginger and Basil 195
0
Po’boys 199
0
Prawn Butter 225
0
Prawn Caldine 197
0
Prawn Jambalaya 201
0
Preserved Lemons 227
0
Pulpo a la Feria (Fairground Octopus) 218
0
Quick Hollandaise Sauce 223
0
Ravioli of Fresh Crab with Warm Parsley and Lemon Butter 186
0
Razor Clams a la Plancha 205
0
Red Mullet en Papillote with Thyme 172
0
Rice-Shaped Pasta with Seafood, Rocket and Roasted Vegetables 114
0
Risotto Nero 219
0
Roast Monkfish with Crushed Potatoes, Olive Oil and Watercress 152
0
Roast Stuffed Monkfish with Saffron, Lemon, Tomato and Capers 152
5
Roasted Red Pepper and Chilli Butter 225
0
Roasted Red Peppers 227
0
Roasted Skate Wings with Chilli Beans 123
0
Roasted Tronçons of Turbot with a Sauce Vierge 182
0
Rouille 224
0
Salad of Griddled Garfish Fillets with Sun-Dried Tomatoes and Fennel Seeds 167
0
Salad of Ormers with Noodles, Shiitake Mushrooms, Ginger and Truffle Oil 207
0
Salmon en Croûte with Currants and Ginger 140
0
Salmon Fish Cakes 127
0
Salmon Steaks with Muscadet, Watercress and Dill Potatoes 142
0
Salt Ling, Tomato and Potato Pasties 137
0
Salt Pilchard Bruschetta 156
0
Sardine and Potato Curry Puffs 162
0
Sashimi of Sea Trout, Brill and Scallops 105
0
Sauce Messine 223
0
Sauce Verte 224
0
Sautéed Red Mullet with Parsley, Garlic and Spaghettini 173
0
Sautéed Soft-Shell Crabs with Garlic Butter 188
0
Scallops with Duck Livers and Spaghettini 217
0
Sea Bass Baked in a Salt Crust with Lemon Sauce and a Potato, Tomato and Basil Confit 150
0
Seafood and White Bean Stew (Cassoulet) with Salt Cod, Garlic and Toulouse Sausage 107
0
Seafood in a Crab and Ginger Broth 104
0
Seafood Paella 113
0
Seafood Sauce 223
0
Seared Scallops with Ibérico Ham 215
0
Seared Tuna with Rice Noodle and Coriander Salad 119
0
Shangurro (Basque-Style Stuffed Crab) 190
0
Shark Vindaloo 120
0
Shellfish Bouillon 223
0
Shellfish Stock and Shellfish Reduction 222
0
Shore Crab Bisque 101
0
Shortcrust Pastry 227
0
Shrimp and Samphire Risotto 203
0
Simon Hopkinson’s Warm Hake with Thinned Mayonnaise and Capers 135
0
Singapore Chilli Crab 185
0
Skate with Black Butter 122
0
Smoked Haddock Kedgeree 132
0
Sole Veronique 181
0
Spiced Fillets of Flounder in Warm Tortillas with a Fresh Coriander and Tomato Salsa 179
0
Spider Crab with Pasta, Parsley and Chilli 189
0
Spiny Lobster Salad with a Tomato, Tarragon and Chervil Dressing 195
0
Split Herrings with a Caper and Fresh Tomato Salsa 158
0
Squid, Mint and Coriander Salad with Roasted Rice 220
0
Steamed Crab with Lemongrass Dressing 184
0
Steamed Fillet of Brill with Poached Oysters 176
0
Steamed Grey Mullet with Garlic, Ginger and Spring Onions 171
0
Steamed Pipis with Toasted Almonds, Garlic and Parsley 206
0
Steamed Scallops in the Shell with Ginger, Soy, Sesame Oil and Spring Onions 216
0
Steamed Stuffed Squid with Sweet Chilli Sauce 220
0
Steamed Wolf Fish with Mild Greens, Soy and Sesame Oil 138
0
Stir-Fried Clams with Garlic and Ginger 206
0
Stir-Fried Eel with Black Bean Sauce 125
0
Stir-Fried Salt-and-Pepper Squid with Red Chilli and Spring Onion
221
0
Tamarind Water 227
0
Tandoori Prawns 200
0
Tapenade 226
0
Taramasalata 130
0
Tartare Sauce 224
0
Tarte aux Moules 211
0
Tetsuya Wakuda’s Confit of Salmon 144
0
Thai Fish Cakes with Green Beans (Tod Man Pla) 137
0
Thai Red Curry Paste 226
0
Tonno con Fagioli (Tuna and Cannellini Beans) 118
0
Tortilla of Salt Cod with Sweet Onions and Potatoes 130
0
Tuna Carpaccio with Rocket and Parmesan Cheese 117
0
Vanilla Hollandaise 223
0
Vindaloo Curry Paste 226
0
Warm Oysters with Black Beans, Ginger and Coriander 213
0

Publishers Information

About Rick Stein’s Seafood (UK Edition)

Publisher Web Link: http://www.eburypublishing.co.uk/

Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein’s Seafood, now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes.

It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood including US, Australian and European fish. The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.

The hardback edition has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005. (http://www.eburypublishing.co.uk/)

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

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