GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ultimate sandwich recipes

From back-to-school classics to weekend favourites - a great sandwich is a thing of beauty...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Fisherman’s rice with shellfish and Tio Pepe


You'll need

50 ml olive oil 100 gm pipis and clams, soaked 8 baby calamari, cleaned and cut into rings, tentacles reserved 8 medium green prawns, peeled, cleaned, tails intact 50 ml palomino fino sherry, such as Tio Pepe (see note) 6 garlic cloves, finely chopped 2 tbsp flat-leaf parsley, finely chopped 400 gm bomba rice (see note) 1 litre (4 cups) fish stock (see white beans with clams and albariño wine) 1 pinch of Spanish saffron threads   Sofrito 60 ml (¼ cup) olive oil 25 gm pancetta, finely chopped 4 garlic cloves, finely chopped 1 fresh bay leaf 1 thyme sprig ¼ onion, finely chopped ¼ each of green and red capsicum, seeds removed, finely chopped 1 very ripe tomato, finely chopped

Method

  • 01
  • For sofrito, heat oil in a saucepan. Add pancetta, garlic and herbs and stir over low heat until soft (2 minutes). Add onion and cook until soft (5-10 minutes). Add capsicum and cook until soft (5-10 minutes). Add tomato and cook until soft (5-10 minutes). Season to taste and set aside.
  • 02
  • Meanwhile, heat oil in a wide saucepan, add seafood, stir for 1-2 minutes over high heat, deglaze pan with sherry. Stir through garlic and parsley, season to taste, set aside.
  • 03
  • Heat 80ml sofrito in a casserole over medium heat (freeze any remaining sofrito for another use). Stir through rice, then add fish stock and stir for 30 seconds. Add saffron, season to taste, then stir occasionally over low heat until rice is al dente (15-20 minutes). Add shellfish and serve immediately.
Note Palomino fino is a dry sherry available from select bottleshops. Bomba rice is a short-grain rice from the Calasparra region, available from delicadofoods.com.au. If unavailable, substitute with another short-grain rice.

This is the quintessential fisherman's meal - simple onions, capsicums, tomatoes and flavours of the sea.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×