Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School by Rick Stein

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  • Classic fish soup with rouille and croûtons

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; Sauces for fish; French
    • Ingredients: onions; celery; leeks; fennel; oranges; canned tomatoes; red peppers; bay leaves; thyme; saffron; prawns; baguette bread; garlic; Parmesan cheese; bread; egg yolks; olive oil; tomato purée; ground coriander; red chillies; ground cayenne pepper; fish of your choice
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  • Brandade and haricot bean soup with truffle oil

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups
    • Ingredients: haricot beans; cod fillets; salt; milk; garlic; double cream; truffle oil; parsley
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  • Shore crab bisque

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; French
    • Ingredients: carrots; celery; bay leaves; Cognac; tomatoes; tomato purée; tarragon; fish stock; double cream; ground cayenne pepper; store-cupboard ingredients; shore crabs
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  • Cacciucco

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Suppers; Italian
    • Ingredients: ciabatta bread; garlic; squid; John Dory; gurnard; cod fillets; cooked lobster meat; onions; carrots; celery; red wine; canned tomatoes; bay leaves; red chillies; sage; mussels
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  • Bouillabaisse

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; French
    • Ingredients: onions; leeks; celery; fennel; garlic; oranges; tomatoes; red chillies; saffron; thyme; bay leaves; fish stock; fish of your choice; mussels; fennel fronds; dried oregano; Pernod; cooked lobster meat; French bread
    • Accompaniments: Rouille
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  • Mussel, cockle and clam masala

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Spice / herb blends & rubs; Curry; Main course; Suppers; Indian
    • Ingredients: mussels; cockles; clams; coriander leaves; coriander seeds; whole cloves; cumin seeds; onions; garlic; fresh ginger; tamarind pulp; turmeric; red chillies; creamed coconut
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  • Seafood in a crab and ginger broth

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Suppers; Entertaining & parties; Asian
    • Ingredients: fresh ginger; limes; chicken stock; lemongrass; bird's eye chillies; Thai fish sauce; light soy sauce; king prawns; blue crabs; rice vermicelli noodles; monkfish fillets; spring onions; bok choi; bean sprouts; coriander leaves; white fish of your choice; leeks; egg whites; mint; rice wine vinegar
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  • Miso soup

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; Stocks; Japanese
    • Ingredients: Japanese dried seaweed; cod fillets; scallops; white miso; baby spinach; mizuna; spring onions; button mushrooms; kombu; bonito flakes
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  • Sashimi of sea trout, brill and scallops

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Dips, spreads & salsas; Appetizers / starters; Japanese
    • Ingredients: sea trout; brill fillets; scallops; wasabi paste; chives; fresh ginger; spring onions; limes; dark soy sauce
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  • Nigiri sushi

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Rice dishes; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; Japanese
    • Ingredients: prawns; tuna loin; salmon fillets; lemon sole fillets; wasabi paste; salmon roe; Japanese sticky rice; caster sugar; rice vinegar; dark soy sauce; mirin; Japanese pickled ginger
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  • Malaysian seafood and noodle soup (Laksa)

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; Spice / herb blends & rubs; Entertaining & parties
    • Ingredients: prawns; chicken stock; squid; flat rice noodles; bean sprouts; coconut milk; palm sugar; dried red chiles; lemongrass; cashew nuts; fresh ginger; turmeric; ground coriander; cucumbers; coriander leaves; mint; spring onions; red chillies
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  • Chickpea, parsley and salt cod stew

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Suppers
    • Ingredients: dried chickpeas; salt; cod fillets; potatoes; garlic; dried chilli flakes; tomatoes; parsley
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  • Seafood and white bean stew with salt cod, garlic and Toulouse sausage (Cassoulet)

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Suppers; Entertaining & parties; French
    • Ingredients: Toulouse sausages; dried chilli flakes; haricot beans; garlic; bay leaves; thyme; salt; cod fillets; squid; monkfish fillets; breadcrumbs; parsley; chicken stock
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  • Bourride of red mullet, brill and fresh salted cod

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Lunch; Suppers; Entertaining & parties; French
    • Ingredients: red mullet fillets; brill fillets; salt; cod fillets; onions; leeks; fennel; garlic; oranges; tomatoes; bay leaves; thyme; parsley; egg yolks; store-cupboard ingredients; French bread; red chillies; sun-dried tomatoes in oil; fish stock
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  • Cotriade

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Stocks; Main course; Suppers; Lunch; Entertaining & parties; French
    • Ingredients: white fish fillets; oily fish fillets e.g. mackerel or bluefish; new potatoes; mussels; carrots; leeks; celery; fennel; bay leaves; store-cupboard ingredients; Pernod; black peppercorns; crème fraîche; fennel fronds; sorrel; salted anchovies
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  • A meurette of lemon sole with Beaujolais

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Grills & BBQ; Main course; Suppers; Entertaining & parties; French
    • Ingredients: lemon sole fillets; butter; store-cupboard ingredients; parsley; carrots; celery; leeks; brandy; bay leaves; thyme; Beaujolais wine; shallots; smoked back bacon; button mushrooms; white bread; chicken stock
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  • A ragoût of seafood with lemon and saffron

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Stocks; Main course; Appetizers / starters; Suppers; Lunch; Entertaining & parties; French
    • Ingredients: saffron; tiger prawns; lemon sole fillets; baby carrots; broccoli; French beans (haricots verts); mussels; scallops; store-cupboard ingredients; fennel; onions; celery; button mushrooms; black peppercorns; bay leaves; thyme; fennel seeds; white wine; Maldon salt
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  • Gratin of seafood

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Suppers; Lunch; Entertaining & parties
    • Ingredients: prawns; tomatoes; mussels; shallots; double cream; parsley; scallops; white crabmeat; Gruyère cheese; paprika; ground cayenne pepper; Cognac; fish stock; button mushrooms; store-cupboard ingredients; haddock fillets
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  • Hot shellfish with garlic and lemon juice

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Stews & one-pot meals; Main course; Lunch; Suppers; Entertaining & parties
    • Ingredients: Dublin Bay prawns; whelks; winkles; mussels; cockles; clams; oysters; parsley; red chillies; store-cupboard ingredients; garlic; lemons
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  • Linguine with mixed seafood (Linguine ai frutti di mare)

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Pasta, doughs & sauces; Main course; Suppers; Entertaining & parties; Italian
    • Ingredients: shellfish of your choice; cherry tomatoes; linguine pasta; garlic; chilli flakes; parsley; store-cupboard ingredients
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  • Seafood paella

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Suppers; Entertaining & parties; Spanish
    • Ingredients: cooked lobster meat; bay leaves; mussels; monkfish fillets; chicken breasts; squid; onions; garlic; red peppers; Arborio rice; saffron; crevettes; leeks; chicken stock
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  • Rice-shaped pasta with seafood, rocket and roasted vegetables

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Pasta, doughs & sauces; Main course; Suppers; Entertaining & parties
    • Ingredients: orzo pasta; aubergines; red onions; red peppers; tomatoes; coarse sea salt; mussels; squid; prawns; sun-dried tomatoes in oil; red chillies; Parmesan cheese; parsley; rocket
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  • Le plateau de fruits de mer

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Dressings & marinades; Main course; Suppers; Lunch; Cooking for 1 or 2; Entertaining & parties; French
    • Ingredients: cooked lobster meat; brown crabs; oysters; mussels; carpet shell clams; langoustines; crevettes; winkles; whelks; shallots; lemons; store-cupboard ingredients; bladderrack seaweed
    • Accompaniments: Mayonnaise
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  • Poached bonito with warm thyme-and-tomato potatoes

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Main course; Lunch; Suppers; Entertaining & parties
    • Ingredients: bonito; store-cupboard ingredients; black olives; parsley; waxy potatoes; shallots; thyme; tomatoes; olive oil
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  • Tuna carpaccio with rocket and Parmesan cheese

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: tuna loin; Parmesan cheese; rocket; Maldon salt
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Notes about this book

  • mziech on December 07, 2011

    Comprehensive book about fish and shellfish. Includes pictures of most dishes and pictures of how to clean and prepare various fishes.

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  • ISBN 10 0563534176
  • ISBN 13 9780563534174
  • Linked ISBNs
  • Published Oct 25 2001
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Divided into three sections: techniques, recipes and food information. Techniques covers all main preparation and cooking methods for each type of fish. There are 200 tried and tested recipes including all essential basics. The A-Z encyclopedia of fish and seafood covers Australian, US and European fish.

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