Fish and shellfish

two day course from £360.00

Available from 9th Jul 2019

On this two day cookery course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite fish and shellfish dishes.

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Course dishes 2019

Day 1

  • Abraham’s ceviche of sea bass, prawns and chilli
  • Squid with mint and coriander salad
  • Moules Marinere with cream
  • Haddock with mussels, spinach and chervil
  • DEMO – Splash cafe clam chowder in sourdough bowls

Day 2

  • Scallops with coriander and hazelnut butter
  • Coconut prawn curry
  • Grilled sea bream with beurre blanc and spinach
  • Malaysian fried lemon sole
  • DEMO – Bouillabaisse


  • De-veining, peeling and cooking prawns
  • Filleting a round fish
  • Preparing a ceviche
  • Preparing and pan-frying a squid
  • Identifying, preparing and cleaning mussels
  • Making a chowder
  • Identifying, cleaning and cooking clams
  • Preparing, cleaning and grilling scallops
  • Making a compound butter
  • De-veining, peeling and cooking prawns
  • Making a curry
  • Filleting a round fish
  • Making a butter emulsion
  • Preparing and deep frying a flat fish
  • Preparing and cooking a selection of fish
  • Making a Bouillabaisse

Course overview

Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

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