His journey takes him from Venice – a city where fish features strongly in the local cuisine – and on through Croatia, Albania, Greece and Turkey, finishing in the fabulous city of Istanbul. With the machine still running, gradually add the oil until you have a smooth, thick mayonnaise-like mixture. But lots of lovely glistening pearls all the way. Greece is a country Stein has visited many times - "I love Greece, it's part of my past", he says, but there's always more food discoveries to be made and old favourites to revisit. Watching Stein’s journey will do more than make you hungry. Rick Stein Coves of Cornwall - Large Cazuela This large white Spanish casserole pot is ideal for cooking and serving a delicious, rustic fish stew. If not, make up with a little water. Add the salt and either using  the knife, or a pestle and mortar as I did, grind it into a garlic paste. This is the land that cooked meat, spices and fruits together. And then there’s one of the water city’s most famous dishes, fegato alla Veneziana (famous it might be, but not every visitor gives this one a go …. Not safe for use on the hob. Heat the oil and butter in a large lidded saucepan. Size: H5.5 x W19 x D28.5cm Made from terracotta Hand wash only. You should have about 2 litres. Then add the gurnard and John Dory fillets and the pieces of lobster, making sure that they are fully submerged in the soup, and simmer for a further 2 minutes. and, because there are no cars here, the sense of smell was so acute, so pronounced. Add the tinned tomatoes and butterbeans to the pan, and cook for 10-12 minutes on a medium heat. In a humble cafe serving home-cooked food, he discovers kapuska, a stew made with cabbage and mince. I’ve done my best, though, to achieve a flavour as close as possible to that excellent fish stew, which I ate with my friend, the chef Simon Hopkinson. For a cook, it's fabulous,” says Stein of Venice, where his journey begins. Which Italian city is known for that delicious filled flatbread, the piadina? Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Although it might seem that Stein will happily eat pretty much everything, apparently there’s one thing he’s not fond of – violets. He certainly finds plenty of great food, with side serves of adventure, in Rick Stein: From Venice to Istanbul, a food lover's road trip through the lands that were once part of the Byzantine Empire. Not the flower – he’s talking about a particular kind of Mediterranean shellfish. In northern Greece, there's a visit to a mountain village for horta (wild greens) pie and chicken pie; in the south, marvellous vegetables and seafood, the secrets of moussaka, visits to a local taverna for all kinds of rustic eats from wood-fired oven lamb to chicken pasta, and a Byzantine-inspired dinner with local gastronomic society. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. "The meeting place of two continents – Europe and Asia. Over 100 new Rick Stein recipes inspired by the flavours of France. The flia, traditionally cooked under a curved lid covered with coals, can take several hours to make. You can substitute seabass very easily for this fish as they come from the same family. HE WAS a celebrity chef before the world had ever heard of Jamie Oliver, Heston Blumenthal or Gordon Ramsey. Add the conger eel or pollack and fry briskly with the vegetables for 3-4 minutes. “I remember the first time I came to Venice, I was on a water taxi, going through these little canals and I remember the cooking smells from people's kitchens that, every few yards, would change. Keep warm in a low oven. To these basic ingredients I have added green beans and peas; you could also add sliced, cooked new potatoes or chickpeas or the big butter beans called judion. I'll be dropping bits of history in here and there, but, basically, it's about the food,” says Stein, as he sets off on a journey through countries he knows well (Greece) – and places he’s never been before (Croatia). SBS acknowledges the traditional owners of country throughout Australia. RECIPE: Rick Stein's Spanish fish stew | Recipes |Nibbly Pig (If you’d like to give it a go, try this recipe for a home version, made under a grill.). This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specialises in seafood and rice. Then serve the fish as a main course, with, if you wish, more rouille and some small potatoes cooked in the soup. Registered number: 861590 England. "My interpreter Bora is passionate about kofte kebabs. See more ideas about rick stein, recipes, rick stein recipes. PADSTOW. ‘Cause that’s the same feeling I get watching them. The fish will still be slightly undercooked at this point. This delicious fish stew, as seen on Rick Stein's BBC series, The Road to Mexico, is an easy one-pan dish packed full of seafood and with a brilliant depth of flavour. Who doesn’t love a hearty casserole or stew to warm you up on a cold winter’s night? A recipe from Rick Stein's travels, this French inspired bouillabaisse is a must-try. Break off the legs and claws of the lobsters and set aside the thinner legs for the stock. 2 tbsp olive oil. Rick Stein's Fish: Lovely fish stew - See 2,621 traveler reviews, 310 candid photos, and great deals for Falmouth, UK, at Tripadvisor. Whether you are vegetarian or love beef, chicken, lamb or seafood, you’ll find a delicious casserole or stew recipe. ( Log Out / Cover and refrigerate for at least 30 minutes before serving. But there are also amazing encounters with local cooks, such as the Albanian chef and his wife who cook up a traditional Albanian pancake. For the soup, heat the oil in a large pan. Set aside. And it’s also a good place to chow down on a piadina, a bread typical of parts of northern Italy. So there’s a visit to a local piadina maker and a version stuffed with prosciutto, rocket and a soft, luscious local cheese to devour – “absolutely delicious”, he says. The mule ride also pays off, with the pair eating what Rick Stein describes with great enjoyment as "golden, sweet, slightly smoky roast lamb", plus cheese made by hanging bags of milk from the trees, with Albanian shepherds. Also on the menu during his days in Turkey: a cheese made in goat skin ("I know perfectly well what the film crew are thinking. This what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. There's also a visit to a vineyard where local women are making gozleme - the more common savoury ones, and a tahini and sugar-stuffed sweet version - which puts Stein in a reminiscent mood. Too long in the liquid and it goes tough. Blend until smooth. 2 bay leaves. Rick Stein's Taste of the Sea | Rick Stein | ISBN: 9780912333564 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon. (Arezoo Farahzad / Denham Productions), Source: Arezoo Farahzad / Denham Productions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Osechi-ryori: The hard-earned three-day feast after Japanese New Year, All the party jelly recipes you'll ever need. Fish cooks very quickly when diced, so it doesn't need to be added until the very end. There’s one more discovery to be made here in Croatia. A fish stew. Pass the soup through a sieve into a clean pan, pressing as much of the liquid through the sieve as you can with the back of a ladle. I’ve also taken the deeply unPC step of using fillets of fish for the final cooking, simply because the business of finding small inshore fish will be so difficult for you — but if you are lucky enough to get them, use whole fish instead. Next, some hearty local soup, and a visit to see Byzantine mosaics in Ravenna’s Basilica of San Vitale, then it’s onto a boat to head to his next stop, Croatia – the first time he’s been. Skin the monkfish tails and remove the fillets, and fillet the gurnard and John Dory. And when I was watching them I was thinking, like, when you’re a child and you watch your mother making maybe just some shortcrust pastry. But along with some fright-inducing driving (“I didn’t even open my eyes. ", Stein stops at Gallipoli - "I just couldn’t pass here because my wife’s Australian and I’m so conscious of what happened here on this beach" he says - before a stop to try another local favourite. Istanbul,” he explains. This is the place that gave us our much-loved mince pie, not to mention the Friday night special, the doner kebab," says Stein. 3 large cloves of garlic. Rick Stein's blue fish stew with chilli cornbread recipe. Each episode will be available for two weeks on SBS On Demand after it airs. You can see them working out their excuses why not to taste it!" Pour white wine or fish stock over the onion mixture. "I just watched those two ladies make these gozleme ... and I actually watched them about five times because it’s just so mesmerising watching them doing it. Ladle the soup into warm soup plates and serve as a first course with the croûtons, rouille and Parmesan cheese. “I'm no historian; I'm a cook, but I love the golden culture of the Byzantine Empire. Add the onion … We find out that there is actually something the seafood chef with the adventurous palate doesn’t much like to eat and get fascinating glimpses of local history along the way. There's also a visit to a vineyard where local women are making gozleme - the more common savoury ones, and a tahini and sugar-stuffed sweet version - which puts Stein in a reminiscent mood. Friday with foodie give-aways also a good place to chow down on a medium heat für dich gefunden and pepper... 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