Rick Stein's Fruits of the Sea

An illustrated guide to cleaning and filleting fish is included and there's a glossary explaining how Eastern ingredients such as wasabi and shrimp paste are sold and used. Of course, as anyone who has been to Rick and Jill Stein's restaurant will know, the desserts are superb: a few, like Baked Chocolate Mousse with Cornish Clotted Cream, and Pine Kernel and Ricotta Tart, are in the book.

Reader Reviews:

Simply cooked fish from a down-to-earth cook! (22/25 people found this helpful)

'In 1995, Rick Stein brought the taste of fish into thousands of British homes with his
ground-breaking TV series and best-selling book, 'Taste of the Sea'.
Reluctant fish-eaters were won over by the simple flavours and no-fuss approach of
Rick's cooking, and by the sheer enthusiasm of this charismatic cook.
'Fruits of the Sea' contains over 100 fabulous new fish recipes to cater for all
occasions and palates. As well as contemporary recipes, Rick has created some hot
and spicy dishes inspired by his travels in Asia and Australia.
To encourage us to include more fish in our diet, but realising that most cooks are
busy people, Rick provides a range of recipes that can be prepared in half an hour.
For more adventurous cooks, and those really special occasions, there are a selection
of exquisite and elegant dishes.
And to end, by popular request from his Cornwall restaurant devotees, Rick
provides a selection of the most tempting desserts imaginable, such as 'Baked
Chocolate Mousse with Cornish Clotted Cream' (WOW!!!).

With his classic 'Taste of the Sea' and now its perfect new partner, 'Fruits of the
Sea', Rick has at last restored fish cookery to its rightful place on Britain's culinary
map.'

224 high quality pages with colour photographs throughout. Split into chapters:-
Intro, Preparing Fish, Unusual Ingredients, Soups, Stews and clear Broths, Light
Lunch Dishes, Hot and Spicy Fish, Deep-fried Fish, Summer Fish and Salads, Fish
from Colder Climates, Elegant Fish Dishes, Quick and Simple Fish, Hand-held and
Pastry Food, Food to Finish With, Basics, Listing of American, Australian and New
Zealand Fish, Alternative Fish, Concise Index.
Our favourite recipes:-
'Cullen Skink', 'Seafood Paella', 'Fillet of Bass on a Crisp Risotto Cake with Saffron
Sauce', 'The Finest Seafood in a Small Ragout with a Deep Red Wine Sauce',
'Mussels with a Cream and White Wine Sabayon', 'Whelk Fritters'and 'Mussels
with Tomato, Celery and Saffron Butter'.
And as for those puds:-
'Pear Bavarois with a Fresh Passion Fruit Coulis', 'Creme Brulée Ice Cream', 'Hot
Bread Pudding with Armagnac Sauce' and ......, wait for it..........'Sticky Toffee
Pudding'.....!
A superb book and at a brilliant price, as always, on Amazon today.

A superb introduction to seafood (22/55 people found this helpful)

I have to admit it, I love Rick Stein ... purely platonically, you understand. He presents some of the most distinctive and thoroughly enjoyable cookery programmes on British television. I love seafood ... purely gastronomically, you understand. As a Scot it would be a treasonable offence to suggest that I did not. And Stein brings to the cooking of seafood a cerebral, acerbic, yet almost visceral passion which is more infectious than a hospital superbug and which inspires you to venture into new experiences and new flavours.

Fortunately, I have an excellent fishmonger in the centre of town. That helps a lot. There are few areas in the British Isles which are more than a few miles distant from the seashore (or loch, lough, lake, river, or stream). One of Stein's most potent messages is his frequent exhortation to make use of your local fishmonger and support local seafood restaurants. We can all play a part in encouraging local fishing and sustainable harvesting of the seas and rivers.

Stein offers an excellent introduction, here, evoking the flavour of a small fishing port, extolling the virtues of fish as a healthy foodstuff, and talking the reader through the subject - the book pictures a wide variety of seafood and parallels this with an apprenticeship in how to prepare each. As I say, visceral pleasures (the gutting of squid is a particularly amazing experience). But, for the squeamish, a good fishmonger will tackle the beheading and evisceration for you!

Stein offers a wide range of recipes - he describes fish stocks and sauces, leads you into the wonderful adventure that is soup, talks you though stews and pies, and on to stand alone fish dishes (if you can cope with the notion of a fish standing). He looks at indigenous British seafood and Mediterranean varieties - flat and round, shellfish and crustacean.

The pages are beautifully illustrated, the recipes well explained and easy to follow. It's a book which is complemented by watching Stein on the TV - try to capture some of that amazing enthusiasm and passion. It's never mentioned in any recipe, but the one thing you need to bring to fish cooking is passion - sprinkle each meal with love. Treat the fish with respect - nurture the flavours and offer them up as a benison.

The value of the book, the value of Rick Stein's television programmes is in stimulating that passion, encouraging you to enjoy, to experiment, to explore, to get a feel for your local food suppliers. If you're inexperienced in cooking, you can feel self-conscious about asking your fishmonger (or butcher, or greengrocer) for advice: most are only too happy to help, and the good ones are a mine of hints and information. Rick Stein's Taste of the Sea is one of my favourite cookbooks, one to which I regularly return for ideas and inspiration. Mouthwatering!

Essential (13/43 people found this helpful)

I have used this book so many times that the pages have become completely covered with stray ingredients, and I am thinking of boiling it up to make a nice stock.

Mouth watering seafood recipes (3/34 people found this helpful)

Oh my! If I had access to fresh seafood, I wouldn't mind trying many of the recipes. I read this book like a novel, front to back!! I did manage to try a few simple recipes, like the salt and pepper prawns. Maybe not as many photos of the recipes as I would have liked, but the ones pictured were superb.
A constant reference, and gives a good guide for preparing seafood in the beginning.

A "must have" recipe book (23/26 people found this helpful)

Rick Stein's passion for seafood is only equaled by his skill and artistry in seafood preparation. This is a "must have" recipe book, especially if your not over keen on sea food. Stein's straight forward and simplistic approach make sea food in general a much more palatable choice to what is basically an underrated and easily accessible food source. You will be amazed at how easily and quickly you can produce mouth watering dishes with the humble Cod,sea bass or just a crab, and quicker than the Que for a fast food burger! Rick Stein's down to earth character helps give a real feeling that you can tackle all the recipe's and the instructions are as clear and precise as they need to be, after all says Rick "a recipe is just a basic guide not something to be followed religiously". This book has certainly opened my eyes to seafood and steers you away from the days of "steamed fish" that probably turns most people away from seafood in the first place. This is one book that will help you see just what you have been missing and After all we do live on an Island surrounded by sea

Rick Stein's Fruits of the Sea

Rick Stein

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