Fabulous FISH & SEAFOOD
Cook up a storm with these brilliant recipes from Jack Stein, chef director of Rick Stein Restaurants
Spaghetti Alle Vongole
Serves: 4
Prepare: 5 minutes
Cook: 8 minutes
400g dried spaghetti
50ml olive oil
4 garlic cloves, thinly sliced
½ red chilli, seeded and finely chopped
3 tbsp chopped flat-leaf parsley
1kg small clams, washed
2 tsp dry white wine
1. Cook the pasta in a large pan of salted boiling water (with around 1 tsp salt per 600ml water) for a couple of minutes under the packet instructions.
2. Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1-2 minutes until the garlic is soft. Add the clams and a splash of white wine to help them steam open – this will take a few minutes.
3. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.
4. Top with more chopped parsley before serving generous portions in bowls.
Grilled Sea Bass with Fennel Mayonnaise
Serves: 2
Prepare: 10 minutes
Cook: 10 minutes
2 (450–500g) sea bass cleaned
and trimmed of fins
2 tbsp olive oil
1 tsp 5 spice powder
Salt and black pepper
For the fennel mayonnaise:
1 egg yolk (at room temperature)
1 tsp white wine vinegar
150 ml olive oil (not extra virgin)
1/2 tsp Pernod
A handful of fennel, finely chopped
A few chives finely chopped
1. Preheat a barbecue or an indoor grill.
2. Slash each fish three or four times down each side and rub them with olive oil. Season well, inside and out, with the salt, 5 spice and pepper.
3. For the mayonnaise, put the egg yolk, vinegar and a pinch of salt into a bowl or food processor and whisk together. Start adding the oil very slowly, literally a drop at a time at first. If you go too quickly, your mayonnaise will split. Then keep adding the oil in a very slow, fine stream until the mixture is really thick. Stir in the Pernod and the chopped fennel and chives. Check the seasoning, adding more salt if required, then set aside.
4. Barbecue the fish for five minutes, then carefully turn them over and cook for a further five minutes until they are cooked right through to the backbone. If you’re using an indoor gril
