RICK STEIN FISH RECIPES

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RICK STEIN'S FISH PIE - THE HAPPY FOODIE



Rick Stein's Fish Pie - The Happy Foodie image

Rick Stein's take on the a classic seafood dish. This creamy fish pie recipe brings together cod and smoked haddock with a fluffy potato and parsley topping.

Provided by Rick Stein

Yield Serves 4

Number Of Ingredients 1

Cod, Fish

Steps:

  • Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.

    Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.

    Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.

    Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.

    Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.

RICK STEIN'S MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR ...



Rick Stein's Monkfish, Mussel and Prawn Stew with Char ... image

This delicious fish stew, as seen on Rick Stein's BBC series, The Road to Mexico, is an easy one-pan dish packed full of seafood and with a brilliant depth of flavour.

Provided by Rick Stein

Yield Serves 4-6

Number Of Ingredients 1

Steps:

  • Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.

    Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.

    Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6–8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like.

    To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.

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RICK STEIN'S SEAFOOD GRATIN RECIPE - BBC FOOD
The smell of cheese in many decent restaurants in France is what differentiates them from similar restaurants in the UK. In this recipe, it will be the smell of the bubbling emmental cheese on the seafood gratin. I thought the accompanying caramelised apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice.
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  • Serve the gratin with the caramelised apples and bread on the side.
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RICK STEIN'S MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR ...
This delicious fish stew, as seen on Rick Stein's BBC series, The Road to Mexico, is an easy one-pan dish packed full of seafood and with a brilliant depth of flavour.
From thehappyfoodie.co.uk
  • Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.

    Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.

    Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6–8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like.

    To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.

See details


RICK STEIN'S FISH PIE - THE HAPPY FOODIE
Rick Stein's take on the a classic seafood dish. This creamy fish pie recipe brings together cod and smoked haddock with a fluffy potato and parsley topping.
From thehappyfoodie.co.uk
Cuisine British
  • Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.

    Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.

    Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.

    Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.

    Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.

See details


RICK STEIN'S MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR ...
This delicious fish stew, as seen on Rick Stein's BBC series, The Road to Mexico, is an easy one-pan dish packed full of seafood and with a brilliant depth of flavour.
From thehappyfoodie.co.uk
  • Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later.

    Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons.

    Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6–8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like.

    To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.

See details


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