An ideal canapé or starter, they’re also a creamy, comforting treat which can be made and then reheated before serving warm. Explore. Check for doneness. Slice the salmon as though for sashimi (6cm-wide, cut into 5mm-thick slices). This Catalan fish stew, zarzuela, with its flavorful combination of fish and shellfish, is named after a centuries-old form of Spanish musical theater known for its colorful mix of characters.Serve the zarzuela with warm, crusty bread and quartered lemons for squeezing into the broth. Add another 1-2 tablespoons of oil to the pan, then add the squid, season lightly with salt and stir-fry for 1-1½ minutes until caramelised. Pour 1cm oil into a large deep frying pan. Check over the lentils for any little stones, then rinse in cold water. Serves 4fish fillets 400g, such as monkfish, John Dory, barramundi, gurnard or sea basssquid 250g, medium-sized (pouches about 18cm long)raw prawns 12 largesalt 1 tspfreshly ground white pepperlime juice 1 tbspIndonesian spice paste (basa gede) 200g (8 heaped tbsp)vegetable oil 2 tbspkaffir lime leaves 4, torn into small pieceslemongrass 2 fat stalks, halved and bruisedAsian chicken stock or bought chicken stock 120mlcoconut milk 250ml. Season it with salt and pepper. Put the noodles into a large bowl and add the pork, prawns, squid, peanuts, mint, dried shrimp and chilli and toss together well. 2 garlic cloves, finely chopped1 lemon, zest and juiceA good handful of flat-leaf parsley, roughly chopped3 tablespoons olive oil1 onion, finely sliced250g new potatoes (or floury potatoes), cut into 2cm chunks1 heaped teaspoon paprikaPinch cayenne pepper400g can chopped tomatoes1 fish stock cube200g raw king prawns1 x 410g can chickpeas, rinsed and drained500g skinless hake fish fillets. If you can’t get green mango, kohlrabi works well. Lightly season the fish with salt and pepper. With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture. Then cut it into 5cm pieces. We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Tip them into a saucepan, add enough cold water to cover them by 5cm/2in and bring to the boil over a high heat. Welcome to Rick Stein. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant. 2 Break open the soft shell along the underbelly of each prawn and peel it away from the flesh. Arrange the fish and grapefruit on 4 cold plates, splash with ponzu and serve with a pile of mooli topped with nori. 7 Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Serves 2smoked mackerel fillets 4, weighing about 275g in total (alternative fish: any smoked oily fish such as herring or hot-smoked salmon)vegetable oil for deep-fryinggreen mango 1, about 500gcarrot 1, large, about 75gshallots 30g, very thinly slicedred bird-eye chilli 1, finely choppedroasted peanuts 25g, roughly choppedpalm sugar 2 tspfish sauce 1 tbsplime juice about 1 tbsp, depending on the tartness of the mangoThai sweet basil 15g, roughly chopped. Rick Stein’s love affair with Spain began on holiday in the 1950s when, as an eight-year-old, he tucked into a plate of squid in ink sauce with a relish uncommon for a child. Bake at the top of the oven for 15-20 minutes, until lightly golden. To segment the grapefruit, take a thin slice off the top and bottom and stand on a chopping board. Serves 4shortcrust pastry 1 quantity (see below)eggs 2, separatedfresh white crab meat 200gfresh brown crab meat 50gdouble cream 90mlcayenne pepper a pinchsalt and freshly ground black peppergruyère cheese 50g, finely grated, For the shortcrust pastryplain flour 225gsalt ½ tspchilled butter 65g, cut into pieceschilled lard 65g, cut into piecescold water 1½-2 tbsp. 5 Reach into the body and pull out the clear, plastic-like quill. We deliver across the UK every Wednesday, Friday and Saturday. 1 Hold the body of the prawn in one hand and firmly twist off the head with the other. Learn how your comment data is processed. I use kombu in the dressing. You could use other white fish like Pollock, Coley and Whiting. To make the stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Add the remaining oil, garlic, paprika and cayenne pepper. Wash out the pouch with water. Add the diced chorizo, peppers, and bay leaves and cook for another 5 minutes. Reserve the frying oil. Drain on kitchen paper and rub one side of each piece with the garlic clove. Mix the crab meat with the egg yolks, cream, cayenne and some salt and pepper. Rick Stein has visited Spain since he was a young boy. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes. If not using immediately, leave to cool, then chill and refrigerate or freeze. Put to one side. Sprinkle the fish into the oil and fry for 1 minute until crispy. Remove the paper and beans, brush the inside of each case with egg white and return to the oven for 2 minutes. Heat 2 tablespoons of the shallot-flavoured oil in a wok or pan, add the prawns, season lightly with salt and stir-fry for 2 minutes or until just cooked. Arrange the scallops, in batches if necessary, on a petal steamer. Remove from the oven and lower the temperature to 200C/gas mark 6. Add the serrano ham and fry for another 5 minutes. Lift out with a slotted spoon on to plenty of kitchen paper and leave to drain. Add the onion and potatoes, then cover the pan. Microwave and oven safe. Skin the smoked mackerel fillets and break the meat into small flakes. 2 Remove the tentacles from the head by cutting them off just in front of the eyes. (Original recipe from Rick Stein’s Spain, published by. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and salt. Sprinkle over the coriander and spring onions and serve immediately. Sep 28, 2015 - Mesuts Turkish Fish Stew in RIck Stein From Venice to Istanbul. Cook for about 5 minutes until the onion has softened. Add the onion and garlic and cook until softened. Watching Rick Stein’s culinary tour around Spain on BBC2 inspired me to cook a Spanish inspired dish, as I love all those Mediterranean flavours. It is made from terracotta and has a glazed white interior with a handle for ease of use. Prepare the squid (see below) or ask your fishmonger to do it for you. Classic fish soup with rouille and croutons. Heat the oil in a large pan over a medium heat. While the stew cooks, finely chop the parsley with the lemon zest and a pinch of salt. MORE INFO. Mix the lime juice, palm sugar and fish sauce together, toss through the salad and serve at room temperature. Mix the sugar with the fish sauce and lime juice, add to the salad with the basil and toss together again. Stir in the paprika, then add the lamb back with the stock and tomatoes. Serves 4mixed fish 1kg, such as gurnard, cod and grey mullet (alternative fish: any except for oily fish such as herring, mackerel or salmon)olive oil 90mlonion, celery, leek and fennel 75g of each, roughly choppedgarlic cloves 3, slicedorange zest 2 stripstomatoes 200g, tinned choppedred pepper 1, seeded and slicedbay leaf 1thyme 1 sprigsaffron strands a pinchchilli flakes ½ tspunpeeled prawns 100gfish stock 1.2 litres (see below)orange juice of ½salt and freshly ground black pepper, For the fish stockMakes 1.2 litresfish bones 1kgonion 1, choppedfennel bulb 1, choppedcelery 100g, slicedcarrot 100g, choppedbutton mushrooms 25g, slicedthyme 1 sprigwater 2.5 litres, For the croutonsbaguette 1, smallolive oil for fryinggarlic clove 1rouille ½ quantity (see below)parmesan cheese 25g, finely grated, For the rouilleMakes 300mlwhite bread 25g, sliced, day-old crustlessfish stock or water a littleharissa 2 tbspgarlic cloves 3 fat, peeledegg yolk 1salt ¼ tspolive oil 250ml. Drain, reserving the cooking liquid, and set to one side. Check over the lentils for any little stones, then rinse in cold water. Our Stein’s at Home menu boxes bring fresh Cornish seafood and Rick’s classic dishes straight to your door to enjoy at home. I decided to do a hearty fish stew using hake. 4 If you want to retain the ink sac, look among the intestines for a very small, pearly-white pouch with a slight blue tinge and carefully cut it away. Clean Eating Recipes. Food And Drink. To give a contrast in textures, I added king prawns, chickpeas and potatoes and a good spoonful of Paprika, which is an essential in Spanish cooking, giving that characteristically smoky flavour. Cut the fish into 3-4cm chunks. Pour 2.5cm of water into the base of a wide shallow pan and bring it up to the boil. It’s important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard. 8 Score what was the inner side with the tip of a small sharp knife into a diamond pattern, taking care not to cut too deeply. Not safe for use on the hob. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes until just set. Line the pastry cases with baking paper and beans and bake blind for 15 minutes. Fish Stew with Saffron . Chill for 20 minutes. To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops, Last modified on Tue 9 Jul 2019 04.45 EDT. Special Diet. Put the fish, squid and prawns into a shallow bowl and sprinkle with the salt, some pepper and the lime juice. Heat oven to 180ºC. Keeps in the fridge for at least a week. To make the pastry, sift the flour and salt into a food processor or a mixing bowl. Sprinkle each one with some of the ginger. Stir frequently to keep the garlic from burning. Remove and keep warm while you cook the rest. You can use almost any fish for this apart from the oily ones. I love fish soup. Mix together the chopped parsley with half of the chopped garlic and lemon zest. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. This recipe calls for serrano ham, though at the restaurant we serve ibérico sliced off the bone and we use the trimmings for this dish – a deluxe version, if you like. Available for delivery across the UK every Wednesday, Friday and Saturday. It will all stick together at this point but don’t worry. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish … Wine Suggestion: Despite being a stew this dish is not heavy, so avoid big, full-fruited wines when trying to pick something to match this. RECIPE: Rick Stein's Spanish fish stew | Recipes |Nibbly Pig This is a fantastic curry which we serve at the Seafood Restaurant with a green bean and fresh coconut salad. Step 5 Divide between 2 bowls and garnish with the parsley and zest. Hold the grapefruit in one hand and cut the soft fruit from the dividing segments. Cook for a few minutes more. Put the mango, carrot, shallots, chilli, peanuts and fried fish pieces into a large bowl and toss together. Sep 28, 2015 - Mesuts Turkish Fish Stew in RIck Stein From Venice to Istanbul. Discard the head and separate the tentacles if large. Keeps for 6 months in the fridge. Stir in the water with a round-bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Mix together well. Serve with griddled (or toasted) slices of bread rubbed with garlic. Stir through the prawns and chickpeas, then lay the fish so it half immersed in the stew. Lift the scallops onto 4 warmed plates and pour over some of the warm soy sauce and sesame oil. Serves 4salmon fillet 300g (alternative fish: albacore tuna, ocean trout, yellowfin tuna)pink grapefruit 1daikon radish (mooli) 8cm-piece, peeled and finely shredded lengthwaysnori a little, to finish, For the ponzu dressinglemon juice of 1rice wine vinegar 1 tbspJapanese soy sauce 50mlmirin 2 tspbonito flakes 2g (about an espresso- cup-full)dried kombu 2g, cut into 1cm pieces. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Apr 12, 2018 - Explore Tensuke Market Chicago's board "Monkfish Recipes" on Pinterest. Place the almonds in a small roasting dish and roast for about 4-5 minutes, tossing halfway through, until golden. Spoon the mixture into the tartlet cases and sprinkle with the gruyère cheese. Finally, heat another 1-2 tablespoons of oil in the pan, add the minced pork and stir-fry for 1½-2 minutes, breaking it up with a wooden spoon into small pieces as it browns. Tip them into a saucepan, add cold water to cover them by 5cm and bring to the boil over a high heat. Add the stock and bring to a boil. Rick Stein’s favourite seafood recipes | Chefs | The Guardian Add the lemon juice and let it sizzle for several seconds, and then add the tomatoes, crumble in the stock cube and half a can of water. Rick Stein lives in Padstow and London with Sarah and her children Zach and Olivia. Heat the oven to 200C/gas mark 6. For the ponzu dressing, mix all the ingredients together, leave for 24 hours in the fridge, then strain off. Serves 4vegetable oil for fryingshallots 100g, thinly sliceddried glass noodles 200graw prawns 200g, large, peeled (see below for how to prepare)squid 200g, medium-sized, prepared, sliced across into 5mm-thick rings and the tentacles separated into pairs (see below for how to prepare)minced pork 100groasted peanuts 50g, coarsely choppedmint leaves 20g, finely shreddeddried shrimp 25gred bird-eye chilli 1, finely choppedlime juice 4 tbsppalm sugar 1 tbspfish sauce 3 tbsp. One large, cooked brown crab will supply the right amount of crab meat for these small tarts. Drain well, roughly cut up the noodles and set aside to drain even further. Blend until smooth. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and just beginning to colour. We went around to O’Briens to find a medium bodied Spanish with not too much oak and really struggled as nothing really matched this brief. It’s a dried seaweed which is an essential ingredient for good dashi, the Japanese stock. Then pull away the brown, semi-transparent skin from the body and the fins. This is a popular dish at the restaurant, heavily influenced by my love of Spain. I use the tiny dark brown pardina lentils of Castilla y León, which are very similar to French puy lentils and have the same earthy flavour. Spanish fish stew with an almond crumb Save ... Add the fish to the stew once the potatoes are cooked and simmer for a further five minutes until the fish … Lift out on to a tray lined with lots of kitchen paper and leave to cool, then break up into small pieces again. Heat 2 tablespoons of oil in a large pan. Where possible, please ensure your fish is sustainability sourced.
You can use ready-made fish stock for this or follow Rick Stein’s recipe for stock: 1kg/2lb 4oz fish heads, skin and bones (use any except oily fish like mackerel, sardines, herrings or salmon), 1 fennel bulb, trimmed and roughly chopped, 100g/3½oz celery, trimmed and roughly chopped, 100g/3½oz carrots, peeled and roughly chopped. The lentil stew is very pleasant served on its own or with any roasted game birds, but it is also sublime with hake. Shiso leaves or chervil make a pleasing garnish. Add the kaffir lime leaves, lemongrass and stock and simmer for 1 minute. Method. This Catalan fish stew is said to have originated as a way to use less than perfect seafood, likely the bits that the fishermen couldn’t sell at the market. Heat the vegetable oil in a large well-seasoned non-stick frying pan. Still popular at The Seafood Restaurant, this salad is hot with bird-eye chilli, but it needs to be for the correct balance of flavour. Meanwhile, put the sesame oil and soy sauce into a small pan and warm through. Heat 2 tbsp of the oil in a large flameproof casserole and sear the pork in batches until nicely browned. Season to taste with a little more salt and lime juice and serve. Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. From the top to the bottom, cut away all the skin and pith in a series of slightly overlapping slices. Add half the spice paste and rub it well all over the pieces of seafood. However, you can leave out the kombu and bonito flakes, and use dashi granules instead. Lower the heat and leave them to simmer for about 30 minutes or until just tender but still a little al dente. 3 Squeeze out the beak-like mouth from the centre of the tentacles and discard it. Open it out flat and pull away any left-over intestines and membrane. 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