Two-Day Fish & Shellfish

2025 Day 1

• Prawn caldine
• Crab linguine with parsley & chilli
• Mackerel recheado
• Fish in a parcel with green chilli, ginger and coriander
• DEMO – Seafood paella

2025 Day 2

• Goujons of lemon sole with tartare sauce
• Seared scallop succotash
• Octopus alla glorijet
• Warm hake with thinned mayonnaise and capers
• DEMO – Roast monkfish with a stew of fennel, garlic and green olives

Day 1

• Preparing and cooking prawns
• Making a coconut milk based curry
• Humanely killing, preparing and cooking a crab
• Butterflying an oily fish
• Making a curry paste
• Filleting a round fish
• Steaming fish in a banana leaf
• Preparing a selection of fish and shellfish
• Making a paella

Day 2

• Filleting a flat fish
• Making a mayonnaise
• Deep frying fish
• Preparing and cooking scallops
• Preparing and cooking octopus
• Filleting a round fish
• Making a Mediterranean stew

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.

If you have more questions about our courses click here.

There is no better way to relax and unwind after a day at Rick Stein’s Cookery School than in one of our beautiful coastal inspired rooms, designed by Jill Stein.

With over 40 guest rooms and a serviced cottage in Padstow as well as self-catering properties in nearby Trevone and Martindale, we have the perfect place to stay in Cornwall.

Call 01841 532700 or click here to find out more.