Fish & Shellfish

<p>Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. <br><br> In this completely revised, updated and re-designed edition – including brand new recipes – of his classic <i style="mso-bidi-font-style: normal">Seafood, Rick offers</i> comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more.<br><br> It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. <br><br> Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. <br><br> Complete with tips on buying, storing and sourcing sustainable fish, <i style="mso-bidi-font-style:normal">Rick Stein’s Fish and Shellfish </i>is the essential companion for any fish-lover’s kitchen.</p> <p>Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. <br><br> In this completely revised, updated and re-designed edition – including brand new recipes – of his classic <i style="mso-bidi-font-style: normal">Seafood, Rick offers</i> comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more.<br><br> It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. <br><br> Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. <br><br> Complete with tips on buying, storing and sourcing sustainable fish, <i style="mso-bidi-font-style:normal">Rick Stein’s Fish and Shellfish </i>is the essential companion for any fish-lover’s kitchen.</p>