The Fish Maestro

Happy 65th birthday today to one of our favourite TV chefs, Mr Rick Stein.

With his gentle, matter-of-fact manner and his innate curiosity as he travels the culinary globe (and his repartee with his late, dearly departed Jack Russell "Chalky", who died in 2007) has helped us unwind on many an evening.

Just watching him in awe of a Mediterranean fish market, or enthusing over a backyard cheese-making operation in the wilds of France is pure bliss.

Rick Experiences Catalonia's Culinary Delights - Rick Stein's Spain

His recipes are quite good too! Here's one that Madam Arcati has collected:

Bunyols de bacalla (salt cod fritters with parsley and garlic)
Ingredients:

• 500g/1lb 2oz dried salt cod fillets (also sold as bacallà/bacalao)
• 1 fresh bay leaf
• 2 medium-sized floury potatoes (about 200g/7oz each), peeled and thinly sliced
• 2 tbsp olive oil
• 50g/1¾oz plain flour
• 3 medium free-range eggs
• 2 garlic cloves, crushed
• leaves from 2 large sprigs flatleaf parsley, chopped
• salt and freshly ground black pepper

For the allioli:

• 4 garlic cloves, peeled
• ½ tsp salt
• 1 egg yolk from a medium free-range egg
• 175ml/6fl oz extra virgin olive oil

Preparation method:

1. Rinse any excess salt off the cod, then put into a large bowl and cover with cold water. Leave to soak in the fridge for 36-48 hours, changing the water three to four times a day. After this time, taste a small piece, and, if it still seems too salty, soak it for a bit longer. When you are happy with the degree of saltiness, drain and cut it into slightly smaller pieces.
2. Put the salt cod into a pan with the bay leaf and cover with fresh cold water. Bring to just below boiling point over a medium heat, then remove the pan from the heat and leave to stand for about ten minutes.
3. Remove the salt cod from the water and leave to cool, setting the water to one side. When the fish has cooled, remove the skin and any bones and flake the flesh with a fork.
4. Put the potatoes into the pan of reserved salt cod cooking water, bring to the boil and cook for ten minutes until tender. Drain well.
5. In another pan bring 300ml/10½fl oz water and the two tablespoons olive oil to the boil, then remove from the heat and slowly beat in the flour to form a batter. Leave to cool slightly, then beat in the eggs, one at a time.
6. Mash the potatoes well in a large bowl and then mix in the salt cod, garlic and parsley. Add salt and freshly ground black pepper to taste.
7. Then mix the salt cod mixture into the batter and cook over a low heat for about ten minutes, stirring constantly, until the mixture thickens, has the consistency of mashed potatoes and will hold its shape when formed into balls. Leave to cool slightly and to thicken a little more.
8. Meanwhile, for the allioli, put the garlic cloves onto a chopping board and crush them under the blade of a large knife.
9. Sprinkle them with the salt and then work them with the knife blade into a smooth paste. Scrape the garlic paste into a bowl and add the egg yolk.
10. Using an electric mixer, whisk everything together, and then very gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Leave in the fridge until ready to use.
11. Heat some oil for deep-frying to 190C/375F. Form the salt cod mixture into approximately 20 small balls using a spoon and fry in batches, about 5-6 at a time, for three minutes or until a deep golden brown.
12. Drain on kitchen paper and serve very hot, with allioli.

Rick Stein official website