Rick Stein needs no introduction
to British readers. As proprietor
of the Seafood Restaurant, the Padstow Seafood School and
TV personality he is a virtual household name. But to those
outside the UK his Complete Seafood cookbook will serve as
an excellent introduction.
Rick Stein's Complete Seafood is broken into three sections;
Techniques - 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. Recipes - more than 200, such as Sea
Bass Baked in a Salt Crust, Stuffed Grilled Mussels and Linguine
ai frutti di mare (linguine with mixed seafood). And information
- extensive charts and color illustrations help cooks tell
their mackerel from their monkfish.
The book is packed with more than 575 step-by-step, instructional
photographs and , covers a broad spectrum of cuisines and
will be of excellent service to culinary veterans and novices
Linguine ai frutti di mare
(linguine with mixed seafood)
2 1/4 lb (1 kg) prepared mixed shellfish, such as small hard-shell
or soft-shell clams, mussels, uncooked langoustines raw, and
raw small or medium unpeeled shrimp in shell
1/4 cup dry white wine
1 lb (450 g) cherry tomatoes or small vine-ripened tomatoes
1 lb (450 g) linguine
1/2 cup (120 ml) olive oil
5 garlic cloves, thinly sliced
Pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
1. Put the clams and mussels in a large pan with the wine,
cover, and cook over a high heat for 3 to 4 minutes, until
they have opened (discard any that remain closed). Tip into
a colander placed over a bowl and set aside.
2. Squeeze the tomatoes to remove most of the seeds and juice,
then coarsely chop them.
3. Bring a large pan of well-salted water (1 teaspoon to each
2 1/2 cups/600 ml water) to boil. Add the linguine, and bring
back to a boil, then cook for about 8 minutes or until al
4. Meanwhile, put the olive oil and garlic into a large pan
and heat slowly until the garlic begins to sizzle. Add the
pepper flakes and tomatoes and simmer for 5 minutes. Stir
in all but the last 1 to 2 tablespoons of the cooking liquid
from the clams and mussels. Bring back to a boil and simmer
until reduced to a sauce like consistency.
5. Stir the langoustines into the sauce and turn them over
until they turn pink. Add the shrimp and simmer for 2 to 3
minutes, until they are both cooked. Stir in the cooked clams
and mussels along with the chopped parsley, and turn them
over a few times until heated through. Season, if necessary,
with a little salt and some pepper.
6. Drain the pasta well and tip it into a large warmed serving
dish. Pour the seafood sauce over the pasta and toss together
well. Serve hot.
Any mixture of shellfish, plus maybe some prepared and sliced
scallops or squid.
"Reprinted with permission from Rick Stein's Complete Seafood
Copyright © 2004, Ten Speed Press, Berkeley, California. www.tenspeed.com."
Review by: Jeremy Emmerson