Rick Stein

Rick Stein

The champion of seafood and slow, evocative travelogues. Operating from his culinary stronghold in Padstow, Cornwall, Stein introduced television viewers to the joy of fresh catches. His lyrical BBC series combined regional food history with a deep love for local ingredients, accompanied by his beloved terrier, Chalky. Rick made seafood approachable, advocating for minimal interference with fresh fish to let the natural flavors speak clearly.

Legacy

Transformed Padstow into a world-class food destination; became the definitive voice of sustainable British seafood.

Cornish Seafood Ragout

An absolute celebration of local daily catches poached gently in an aromatic white wine and butter broth.

Ingredients

400g Firm Fish Fillets (Cod, Monkfish, Hake), skinned and cut into chunks
200g Raw Queen Scallops
200g Raw King Prawns
2 Large Shallots, finely diced
150ml Dry White Wine
150ml Double Cream
50g Butter
Fresh Tarragon, chopped

Method

Melt half the butter in a wide pan and sweat the shallots gently until clear and transparent.
Pour in the white wine and boil rapidly until reduced to about two tablespoons of rich concentrate.
Pour in the double cream, bring to a simmer, and arrange the thick monkfish or cod chunks inside the liquid layer.
Simmer gently for 3 minutes, then turn the fish and drop in the raw prawns, scallops, and remaining butter.
Cook for 2 more minutes until shellfish turn opaque. Stir through fresh tarragon and season with sea salt to finish.

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