Featured Cookbook

ORDER/INFO

1. Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes

2. Ceviche of Monkfish with Avocado

3. Stir-Fried Salt-and-Pepper Squid with Red Chile and Green Onion

Book Description

RICK STEIN’S SEAFOOD is a color step-by-step guide by seafood cooking school proprietor Rick Stein. RICK STEIN’S SEAFOOD is a heavily photographic manual with recipes that shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.

... (more)

Rick Stein's Complete Seafood: A step-by-step reference with over 150 recipes and 550 photographs

Authors: Rick Stein, James Murphy (photographer)

Date: May 2004

ISBN: 1580085687

Publisher: Ten Speed Press

Hardcover

ORDER/INFO

Makes 4 servings

• Large pinch of saffron strands

• 2 lb (900 g) potatoes, peeled and cut into l/2-inch (l-cm) slices

• 4 plum tomatoes, skinned and cut lengthwise into quarters

• 2 oz (50 g) anchovy fillets in oil, drained

• 2/3 cup (150 ml) chicken stock

• 4 red bell peppers, each one seeded and cut into 8 chunks

• 8 garlic cloves, each sliced into 3 lengthwise

• 8 small sprigs of oregano

• 1/3 cup (85 ml) olive oil

• 1 (3 to 4 lb/1.5-1.75 g) sea bass, cleaned and trimmed

• Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees F (200 degrees C). Place the saffron in a tea cup, pour in 2 tablespoons of hot water, and let soak.




2. Put the potatoes in a pan of boiling salted water and parboil for 7 minutes. Drain well, then arrange them in a narrow strip on the bottom of a baking dish large enough to hold the sea bass either lengthwise or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers.




3. Scatter the tomatoes and anchovy fillets over the potatoes, then pour the saffron water and stock on top. Scatter the pieces of red pepper down either side of the potatoes and sprinkle with the garlic, oregano sprigs, and olive oil. Season everything well with salt and pepper. Bake for 30 minutes.




4. Slash the fish five or six times down each side, then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil and season well with sal1 and pepper. Lay it on top of the potatoes.




5. Return the dish to the oven and bake for 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.

More From This Book:

1. Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes

2. Ceviche of Monkfish with Avocado

3. Stir-Fried Salt-and-Pepper Squid with Red Chile and Green Onion

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