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English Seafood Cookery by Rick Stein

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  • Basic fish stock

    • Categories: Stocks; English
    • Ingredients: onions; carrots; celery; fish bones and trimmings; fish heads

  • Shellfish reduction

    • Categories: Stocks; English
    • Ingredients: prawn shells; carrots; onions; celery; tarragon; tomatoes; fish stock; ground cayenne pepper

  • Court bouillon

    • Categories: Stocks
    • Ingredients: dry cider; bay leaves; peppercorns of your choice; onions; carrots; celery

  • Velouté

    • Categories: Sauces, general; French
    • Ingredients: fish stock; store-cupboard ingredients

  • A quick way to make Hollandaise

    • Categories: Quick / easy; Sauces, general; French; Vegetarian
    • Ingredients: butter; ground cayenne pepper; store-cupboard ingredients

  • The lightest Hollandaise

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; ground cayenne pepper; store-cupboard ingredients

  • A pastis and fennel and hot butter sauce

    • Categories: Sauces for fish; English
    • Ingredients: fennel; fish stock; Pernod; egg yolks; ground cayenne pepper; butter

  • Beurre blanc

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; dry white wine; double cream; butter

  • Beurre rouge

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; Beaujolais wine; butter

  • The best mayonnaise

    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; olive oil

  • Mustard mayonnaise

    • Categories: Sauces, general; English; Vegetarian
    • Ingredients: English mustard powder; egg yolks; white peppercorns; groundnut oil
    • Accompaniments: The fruits de mer

  • Aïoli

  • Harissa

    • Categories: Sauces, general; North African; Vegan; Vegetarian
    • Ingredients: tomato purée; ground coriander; saffron powder; red peppers; green chillies; ground cayenne pepper

  • Rouille

    • Categories: Sauces for fish; English; French; North African; Vegetarian
    • Ingredients: bread; garlic; egg yolks; tomato purée; ground coriander; saffron powder; red peppers; green chillies; ground cayenne pepper; olive oil; fish stock

  • Skorthalia

    • Categories: Dips, spreads & salsas; Sauces, general; Greek; Vegan; Vegetarian
    • Ingredients: mashed potatoes; ground almonds; store-cupboard ingredients
    • Accompaniments: Retsina fish stew

  • Tartare sauce

    • Categories: Sauces for fish; English; Vegetarian
    • Ingredients: English mustard powder; egg yolks; white peppercorns; groundnut oil; green olives; pickled gherkins; capers; chives; parsley
    • Accompaniments: Deep-fried scallops wrapped in Parma ham

  • Montpelier butter

    • Categories: Dips, spreads & salsas; Sauces for fish; French
    • Ingredients: tarragon; parsley; chives; chervil; watercress; spinach; shallots; pickled gherkins; capers; anchovies; egg yolks; hard-boiled eggs; butter

  • Mustard butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; French mustard

  • Tarragon butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; tarragon; store-cupboard ingredients

  • Garlic butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; garlic; parsley; brandy

  • Garlic and roasted hazelnut butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; garlic; parsley; brandy; hazelnuts

  • Coriander and parsley butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: roasted hazelnuts; butter; coriander sprigs; parsley; shallots

  • Pink peppercorn butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; pink peppercorns; brandy

  • Parsley butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English; Vegetarian
    • Ingredients: butter; parsley; store-cupboard ingredients

  • Prawn butter

    • Categories: Dips, spreads & salsas; Sauces for fish; English
    • Ingredients: butter; prawns; ground cayenne pepper

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  • ISBN 10 0140299750
  • ISBN 13 9780140299755
  • Published Apr 26 2001
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

'Deserves a place on everyone's kitchen shelf' - Sophie Grigson. Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the special recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.

Other cookbooks by this author

English Seafood Cookery

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