If there’s anyone who knows their seafood, it’s Rick Stein. While the globe-trotting chef has tried his hand at cuisines the world over, he’s perhaps best known for simple fish dishes showcasing the best of British produce.
We’ve rounded up 12 essential Rick Stein recipes that truly make the most of fresh fish and seafood, from delicate Dover sole with lemon and soft green herbs to sweet and nutty red snapper with aromatic curry leaves and tamarind. If gastropub-inspired fare is what you’re craving, try Rick’s perfectly crisp scampi and chips with homemade tartare sauce, or classic fish pie with a golden puff pastry lid. Discover a world of flavour-packed seafood dishes with 12 of Rick’s best recipes below.
Rick Stein’s Dover Sole a la Meunière
Dover sole’s delicate flavour and texture lends itself to simple accompaniments. Lemon, parsley, butter and a little dusting of flour are all you need for this easy summer supper.
Rick Stein’s Scampi in the Basket with Tartare Sauce
Conjure up memories of the seaside at home with this step-by-step recipe for crispy breaded scampi, chips and tartare sauce. Drizzle generously in lemon juice for proper beach-side flavour.
Madras Fish Curry of Snapper, Tomato and Tamarind
This perfectly balanced fish curry uses red snapper, tangy tamarind and plenty of fresh curry leaves to create flavours inspired by Rick’s travels in of southern India.
Sardines in Tortillas with Spicy Tomato Sauce
In this speedy fish tortilla recipe, Rick offers an easy swap for Mexican dogfish: cheap and cheerful tinned sardines.
Beetroot-cured Salmon with Cucumber & Apple Pickle
Impress brunch guests with a platter of this joyfully colourful beetroot-cured salmon. Serve with toasted rye bread, cream cheese, and a sour apple pickle for a Scandi-style breakfast.
Mussel, Cockle and Clam Masala
Combine the aromatic flavours of southern India with classic British seafood fare in this 15-minute seafood dinner.
Rick Stein’s Puff Pastry Topped Fish Pie
A good fish pie should be in every cook’s arsenal. This one swaps potato for puff pastry and béchamel for a simple milk sauce to create a simpler, lighter version of a pub classic.
Hot and Sour Squid Salad with Chilli, Lime Leaf, Mint and Coriander (Yam pla muk)
This refreshing, speedy summer salad features a salty, fragrant dressing soaked up by soft and tender diamond-cut squid.
Rick Stein’s Poached Skate with a Warm Tomato Vinaigrette
Inspired by the simplicity of regional French cooking, this recipe for sumptuous poached skate is served with a fresh tomato, caper and red onion vinaigrette – summer cooking at its very best.
Rick Stein’s Salmon Wellington with a White Wine and Cream Sauce
Embrace the 1980s dinner party revival trend with a flaky salmon wellington. The mushroom filling ensures no moisture from the salmon is lost with a crisp, golden pastry coating guaranteed.
Monkfish, Mussel and Prawn Stew with Char-grilled Sourdough (Cioppino)
Based on the famed fish stew of a beloved California restaurant, this chilli- and tomato-based dish is perfect for feeding a crowd with piles of garlic-rubbed sourdough slices.
Grilled Sardines with Coarsely Chopped Green Herbs
Take inspiration from the Mediterranean with this recipe showcasing the flavour of fresh sardines, served with a lemon, rosemary, parsley, garlic, green olive and caper medley.
