Stein - 100 Fish and Seafood Recipes

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RICK STEIN

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Ebook ISBN 9781446416440

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Published in 2011 by BBC Books, an imprint of Ebury Publishing.
A Random House Group company

Recipes Rick Stein 2011

Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in Rick Steins Seafood (2001), French Odyssey (2005), Mediterranean Escapes (2007), Coast to Coast (2008) and Far Eastern Odyssey (2009).

Rick Stein has asserted his right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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Commissioning Editor: Muna Reyal
Project Editor: Laura Higginson
Designer: Lucy Stephens
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Food Stylist: Annie Rigg and Denise Smart
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ISBN: 978 1 849 90158 1

Ive always thought that a good fish soup is the best way to test the quality of a good fish restaurant. Its all to do with the depth of flavour that comes from using lots of fish and shellfish with saffron, tomatoes, red peppers, fennel, garlic and, always for me, orange peel.

Serves 4

for the rouille

25g (oz) day-old white bread

a little fish stock or water

2 tbsp good-quality harissa

2 garlic cloves

1 egg yolk

250ml (9fl oz) olive oil

for the soup

900g (2lb) mixed fish, such as gurnard, dogfish, cod and grey mullet

85ml (3fl oz) olive oil

75g (3oz) each onion, celery, leek and fennel, chopped

3 garlic cloves, sliced

juice of orange, plus 2 pared strips of orange zest

200g (7oz) tinned chopped tomatoes

1 small red pepper, deseeded and sliced

1 bay leaf

sprig of thyme

pinch of saffron strands

100g (4oz) unpeeled, cooked North Atlantic prawns

pinch of cayenne pepper

1.2 litres (2 pints) good-quality fish stock

25g (1oz) Parmesan, finely grated, to serve

Step one To make the rouille, cover the bread with the fish stock or water and leave to soften. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and teaspoon of salt. Blend until smooth. With the machine still running, gradually add the oil until you have a smooth, thick mayonnaise-like mixture.

Step two Fillet the fish, removing any bones. Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes, or until soft but not coloured. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, prawns, cayenne pepper and fish fillets.

Step three Cook briskly for 23 minutes, then add the fish stock and orange juice, bring to the boil and simmer for 40 minutes. Meanwhile, make the crotons (see below).

Step four Liquidise the soup and pass through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. Return the soup to the heat and season to taste with the cayenne, salt and pepper.

Step five Ladle the soup into a warmed tureen and put the crotons, Parmesan cheese and rouille into separate dishes. To serve, ladle the soup into warmed bowls and leave each person to spread some rouille onto the crotons, float them on their soup and sprinkle them with some of the Parmesan.

To make crotons, thinly slice 1 baguette then fry the slices in olive oil until crisp and golden. Drain on kitchen paper and then rub a garlic clove over one side of each piece.