{"id":141341,"date":"2021-01-21T16:38:19","date_gmt":"2021-01-21T15:38:19","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=141341"},"modified":"2021-01-21T21:12:15","modified_gmt":"2021-01-21T20:12:15","slug":"rick-stein-cornish-bouillabaisse-with-creamy-mash-recipe-on-rick-steins-cornwall","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/141341\/rick-stein-cornish-bouillabaisse-with-creamy-mash-recipe-on-rick-steins-cornwall\/","title":{"rendered":"Rick Stein Cornish bouillabaisse with gurnard, langoustines, mussels and mash potatoes recipe on Rick Stein’s Cornwall"},"content":{"rendered":"

Rick Stein served up a tasty Cornish bouillabaisse (fish soup with saffron, gurnard, langoustines and mussels) with mash potatoes on Rick Stein’s Cornwall.<\/p>\n

The ingredients for the mash are: 1kg floury potatoes, such as King Edward or Maris Piper, peeled and cut into even chunks, 150ml full-fat milk or cream, 50g butter and 2 tsp salt.<\/p>\n

For the bouillabaisse: 5 tbsp olive oil, 2 shallots or 1 onion, roughly chopped, skin and all, 3 garlic cloves, roughly chopped, skin and all, 1 small fennel bulb, chopped, 2 whole gurnards (about 600g total weight), filleted (ask for the head and bones if done by a fishmonger), 100ml dry white wine, 600ml water or fish stock, 2 large tomatoes, roughly chopped, 1 tbsp tomato paste, 2 strips of orange peel, pinch of saffron, pinch cayenne pepper, 250g Falmouth bay prawns, shell on, or 6 or so cooked Langoustines, cut in half lengthways, 12 live mussels in the shell, scrubbed and debearded, salt and freshly ground black pepper.<\/p>\n

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