Cornwall LivingIssue #79

A seafood sensation

Rick Stein shares with us one of his favourite seasonal recipes, perfect for anyone who shares Rick’s love of seafood.


This delicious recipe comes from Rick Stein’s classic Fish & Shellfish cookery book and can be enjoyed on the charity lunch menu at St Petroc’s Bistro in Padstow throughout November, until Sunday 2nd December.

This dish is always a firm favourite when it appears on any of Rick Stein’s menus. Rick says: “The combination of chicken stock, butter, soy sauce, tomato and coriander with the hake is irresistible.” As the days continue to draw in, this wholesome meal is a wonderful way to end a chilly autumnal day, so go on – give it a go!


Serves 4


4 x 200g pieces of skin-on thick hake fillet

A little melted butter, for brushing

1 tsp salt

Sea salt flakes and coarsely crushed black pepper

For the spring onion mash

1.25kg Maris Piper or other floury potatoes, peeled and cut into chunks

50g butter

1 bunch spring onions, thinly sliced

A little milk

Salt and freshly ground white pepper

For the soy butter sauce

600ml Chicken stock

2 tbsp dark soy sauce

75g unsalted butter

1 tomato, skinned, seeded and diced

1 heaped tsp chopped coriander



  • Put the fish, skin-side down, in a shallow dish and sprinkle with salt. Set aside for 30 minutes. Then rinse the salt off and dry the fish on kitchen paper. Brush each piece with melted butter and put skin-side up on a greased baking tray. Sprinkle the skin with a few sea salt flakes and some black paper.
  • For the spring onion mash, cook the potatoes in boiling unsalted water for 20 minutes until tender.
  • For the sauce, put the chicken stock and soy sauce into another pan and boil rapidly until it has reduced by half.
  • Preheat your grill to high, and then grill the hake for 8 minutes on one side only.
  • Just before the fish is ready, add the butter to the sauce and whisk it in. Remove from the heat and add the tomato and coriander.
  • Drain the potatoes, return to the pan and mash until smooth. Heat the butter in another pan, add the spring onions and turn the over in the butter for a few seconds. Beat them into the potato with a little milk and some salt and white pepper. Spoon the spring onion mash into the centre of four warmed plates. Rest the hake on top and spoon the sauce around the outside.
  • Once you’ve done that, all that’s left to do is enjoy!



The charity lunch menu at St Petrocís Bistro is just £15.95 for three courses, plus a £2 cover charge – donated directly to local project, Beach Guardian. To find out more about the menu and reserve your table, head to the website.