Rick Stein gurnard with tomatoes, parsley, garlic and sea spaghetti recipe on Rick Stein’s Cornwall

Rick Stein served up tasty gurnard fish with tomatoes, parsley, garlic and sea spaghetti and pasta on Rick Stein’s Cornwall.

The ingredients are: 100g fresh sea spaghetti (or approx. 30g dried sea spaghetti), 300g dried spaghetti or linguine, 4 tbsp extra virgin olive oil, plus extra to serve, 500–600g gurnard fillets, cut into 2cm wide strips, 2 garlic cloves, finely chopped, 1 medium-hot red Dutch chilli, finely chopped, 4 plum tomatoes, chopped, 20g fresh flatleaf parsley, finely chopped and salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.

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