Fish & Shellfish by Rick Stein

  • Classic fish soup with rouille and croûtons (page 102)

    from Fish & Shellfish: The Definitive Guide to Cooking Seafood with 120 Classic Recipes Fish & Shellfish by Rick Stein

    • Categories: Sauces for fish; Soups; French
    • Ingredients: onions; celery; leeks; fennel; oranges; red peppers; bay leaves; thyme; saffron; prawns; baguette bread; garlic; Parmesan cheese; egg yolks; olive oil; fish of your choice; canned chopped tomatoes; white bread; fish stock; harissa paste
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  • ISBN 10 1448142660
  • ISBN 13 9781448142668
  • Published Aug 14 2014
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint BBC Digital

Publishers Text

Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick's advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses - from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.

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