Product Description

For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs. This book, along with Rick Stein's Fruits of the Sea and Rick Stein's Seafood Odyssey has been re-released with a modernised cover to bring a fresh look to the series.

Product Details

• Amazon Sales Rank: #17503 in Books
• Published on: 1996-06-06
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Amazon.co.uk Review
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.

Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavour--preserved lemons, for example, or kaffir lime leaves. It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander.

He breaks his recipes into soup, 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 party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle

Customer Reviews

Enthusiastic, simple and delicious.
Rick Stein is not only a superb chef but his writing is clear, simple and enthusiastic - like his food. He gives plenty of tips from what utensils to buy, to how to store fish and how to make excellant stocks. All the way through the book he carries you along with his passion and almost cooly, simplistic aproach. If you like fish - or even if you don't - I am sure you will find this book rewarding, not only for the food but also the interesting little tit bits he incorporates.

A "must have" recipe book
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

Simply cooked fish from a down-to-earth cook!
'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.