For more information on our cookies and changing your settings, click here. Add the vegetables and crushed dried chillies and cook gently for 20 minutes until soft but not coloured. 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. Finally, it's on to Turkey. Ideas from his travels find their way into his kitchen on the Greek Island of Symi. When you close your eyes and dream of Greece, these are the pictures that fill your dreams." Add the salt and either using  the knife, or a pestle and mortar as I did, grind it into a garlic paste. Venice, he explains, made a fortune out of trade with Byzantium. There’s one more discovery to be made here in Croatia. 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. First up there's a Turkish breakfast ... at 3 pm! ", Kapuska, one of Stein's discoveries in Istanbul. 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. Cover the slice of bread with the fish stock or water and leave to soften. Finde was du suchst - erstklassig & brillant. 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. The Seafood Restaurant. Which Italian city is known for that delicious filled flatbread, the piadina? 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 …. Skin the monkfish tails and remove the fillets, and fillet the gurnard and John Dory. I had them buried between my knees!" He's stopped at a place that does all-day breakfast to tuck into olives, kumquats in syrup, rose petal jam, tomato salsa, local cheeses including ricotta-like lor and a goat's cheese, cucumber, glazed figs, fried aubergine, a dish of scrambled egg and local sausage, and house-made bread to scoop it all up. Add the white wine, salt, pepper, chilli … "The meeting place of two continents – Europe and Asia. It has that same sort of effect, that there’s something incredibly comforting and reassuring about people, particularly women I think, making something like these. Heat the oil and butter in a large lidded saucepan. Finally, in Istanbul, there's some nerve-wracking fishing on a boat being pummelled by the wash of passing tankers, a delicious fisherman's stew, a visit to a heady spice market, a snack on the classic Turkish bread rings, simit, and a stop to see Turkish delight being made in a shop that's been doing it for more than 100 years. The Steins visit a restaurant in northern Albania run by a chef called Altin Prenga, who has a reputation for self-sufficiency. Rick Stein's blue fish stew with chilli cornbread recipe. one minute, I'd be smelling seafood dishes and then a waft of cooked pasta... and then mussels... and then, again, roast chicken. Actually I first tried this in Cádiz and wasn’t particularly knocked out by it, but I love eggs with tomato sauce, so I did a bit of research and came up with my own version. They are easy to make and always a crowd pleaser, especially after a long, cold day at school or in the office. 2 tbsp olive oil. When he set out to eat his way from Venice to Istanbul, Rick Stein probably wasn’t expecting dangerous drives, a mule ride in search of cheese, or a nerve-wracking Turkish fishing trip. For the croûtons, heat the oil in a frying pan, add the slices of bread and fry on both sides until golden brown. a 5cm curl of orange peel. But along with some fright-inducing driving (“I didn’t even open my eyes. 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. Whether you are vegetarian or love beef, chicken, lamb or seafood, you’ll find a delicious casserole or stew recipe. Heat the olive oil and butter in a large saucepan, add the garlic, onion, celery and green pepper, then … “I'm no historian; I'm a cook, but I love the golden culture of the Byzantine Empire. I used Greek seabream because it was fresh and available that day in my supermarket. 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. Rick Stein enjoys Scorpion Fish Stew in the fishing town of Sigacik, Western Turkey. Rick Stein enjoys Scorpion Fish Stew in the fishing town of Sigacik, Western Turkey. A simple batter – usually made with flour, water, and salt, sometimes with butter and/or yoghurt added – is added a layer at a time in a round pan, with each layer brushed with cream or butter after it cooks. Rick Stein's Taste of the Sea | Rick Stein | ISBN: 9780912333564 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon. The fish will still be slightly undercooked at this point. (Despite the name, they are a yellow-orange colour – “Always look a bit like scrambled egg, I think”, says Stein). Feb 28, 2016 - Waitrose Food January 2016: Rick Stein's Greek fish stew (If you’d like to give it a go, try this recipe for a home version, made under a grill.). In Albania, Rick and his son Jack visit shepherds in remote mountain expanses. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. And it's in Greece that he does a lot of cooking, on the scenic island of Symi. There is – no surprise – plenty of delicious seafood, both in what he eats along the way and in the dishes he cooks. "My interpreter Bora is passionate about kofte kebabs. You can substitute seabass very easily for this fish as they come from the same family. In one episode, his son Jack Stein joins him and the pair undertake some hair-raising travel, by donkeys and in cars, in search of local cheese and other good food. For the soup, heat the oil in a large pan. Add the monkfish fillets and cook for 1 minute. Rick Stein OBE didn't always harbour ambitions to be an award-winning chef. In Rick Stein's show the Greek woman makes her bianco with a large Grouper fish. Cut the rest of the lobster in half lengthways, detach the head from the tail and cut each tailpiece across into three evenly sized pieces. Of Jamie Oliver, Heston Blumenthal or Gordon Ramsey it you agree to sending us your cookies, stew! 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