Rick Stein Fish Stew Food

MEDITERRANEAN FISH STEW WITH GARLIC TOASTS

Steps:

• To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
• Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
• Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.

MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR-GRILLED SOURDOUGH (CIOPPINO)

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.

QUICK FISH STEW

Steps:

• Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft. Tip in the chopped plum tomatoes and any juice from the can, the balsamic vinegar and chilli flakes. Crumble over the stock cube, add the peppers and potatoes. Season, then simmer for about 15 mins until the potatoes are just tender.
• Meanwhile, heat a grill to medium, mix the rest of the garlic butter with 1 tsp of parsley and some seasoning. Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden. Keep warm.
• Add the mixed seafood and fish to the sauce and heat through for about 5 mins until the seafood is hot and the fish is firm and cooked through. Scatter with remaining parsley and spoon into bowls. Top each with 2 slices of bread and serve with green beans, if you like.

SPICY FISH STEW

Steps:

• In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
• Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
• Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
• Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
• Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

GARLICKY FISH STEW FROM CORFU

Steps:

• 1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
• 2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium-low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and garnish with chopped parsley. Serve hot.

RICK STEIN'S BOUILLABAISSE WITH CREAMY MASH

Steps:

• To make the mash, boil the potatoes in salted water for about 20 minutes, until cooked through. Drain well and wait for the steam to die down so they are fairly dry. Push the potatoes through a potato ricer, whisk with an electric whisk or use a masher. When there are no lumps remaining, add the milk or cream and butter and beat and until light and smooth.
• To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened.
• Add the wine, water or fish stock, tomatoes, tomato paste, orange peel and saffron. Bring to a boil, then turn down to a simmer and cook for 30-40 minutes.
• Working quickly, pour the mixture into a sieve and push the tomato mixture through the sieve with a wooden spoon or the back of a ladle (alternatively pass through a mouli) to extract as much flavour as possible from the fish bones and vegetables. Discard the solids.
• Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2-3 minutes until the mussels have opened (discard any mussels that do not open).
• Spoon some mashed potato onto each warmed plate and top each with some of the fish, prawns and mussels, then spoon over a little more of the sauce. Serve immediately.