Rick Stein's Complete Seafood: A Step-by-Step Reference by Rick Stein

  • Classic fish soup with rouille and croûtons

    from Rick Stein's Complete Seafood: A Step-by-Step Reference Rick Stein's Complete Seafood by Rick Stein

    • Categories: Soups; French
    • Ingredients: gurnard; conger eel; dogfish; cod; gray mullet fillets; celery; leeks; fennel; canned tomatoes; bay leaves; thyme; saffron; shrimp; ground cayenne pepper; baguette bread; Parmesan cheese; white bread; fish stock; egg yolks; olive oil; tomato paste; ground coriander; red chiles; red bell peppers
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Notes about this book

  • Eat Your Books

    2005 James Beard Award (Cookbook of the Year)

Notes about Recipes in this book

  • Roast monkfish with crushed potatoes, olive oil, and watercress

    • Gio on December 31, 2015

      Pg. 152. One of the best tasting versions of roasted monkfish I've ever had. We reduced the amount of EVOO used for the potatoes, but other than that it's a Great recipe. Served with Eric Ripert's Melted Cherry Tomatoes from Avec Eric. Another delicious accompaniment for fish.

  • Skate with black butter

    • monicahorridge on August 09, 2011

      One of the most beautiful, delicate dishes I have ever eaten. Shame that skate isn't a sustainable fish, though.

  • Broiled cod on green onion mash with a soy-butter sauce

    • Bloominanglophile on March 28, 2014

      Decided on this recipe for the sustainable Alaskan wild-caught cod I splurged on at Whole Foods. Luckily I made this on a Friday night, when time wasn't of the essence--it took a little over 2 hours for me to prepare. My family really enjoyed it, and it's hard to go wrong with cod and potatoes--they are just meant for each other. Do make sure you broil your fish on a pan that doesn't buckle under the broiler! I am guilty, and the cod was a bit dry. I reduced the sauce as directed, but if you want a spoon-coating sauce, then it needs to reduce down even further (by 2/3 or 3/4?!?). I served this with steamed broccoli, which tasted great with the sauce.

  • Dover sole à la meunière

    • Bloominanglophile on October 09, 2016

      Simply delicious! Great for those who are nervous about fish cookery--not many opportunities to go wrong with this easy a recipe.

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  • ISBN 10 1580089143
  • ISBN 13 9781580089142
  • Linked ISBNs
  • Published Apr 01 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

2005 James Beard Cookbook of the Year.

Now in paper. Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability.

Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. Rick Stein's Complete Seafood offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.

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